| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry, Game | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1/2 | c | Apple jelly |
| 1 | 4 to 4-1/2 lb duck; dressed | |
| 1/2 | ts | Salt |
| 1 | Stalk celery; cut into 2" pieces | |
| 1 | sm | Onion; quartered |
| 2 | tb | Butter or margarine |
| 1 | c | Regular rice; uncooked |
| 1 | 4 oz package wild rice | |
| Fresh parsley; chopped | ||
| Orange twists | ||
| Parsley sprigs | ||
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 1/2 | c | Orange juice |
| 1/2 | ts | Paprika |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2/3 | c | Raisins |
INSTRUCTIONS
ORANGE GRAVY Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, until jelly melts. Remove from heat, and set aside. Rub cavity of duck with salt; stuff with celery and onion. Close cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered, at 375 F for 1 hour, basting often with jelly mixture. Cover duck loosely with aluminum foil; bake 1 to 1-1/2 hours, basting often. Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with chopped parsley. Place duck on top of rice; garnish with orange twists and parsley sprigs. Serve with Orange Gravy. Yield: 4 servings. Orange Gravy: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. Yield: about 3 cups. November, 1981 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-30-95
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