| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Game, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1/2 | c | Apple jelly |
| 1 | 4 to 4-1/2 lb duck, dressed | |
| 1/2 | t | Salt |
| 1 | Stalk celery, cut into 2" | |
| pieces | ||
| 1 | Onion, quartered | |
| 2 | T | 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 | t | Paprika |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 2/3 | c | Raisins |
| Date: 10-30-95 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 750
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 12.3mg
Sodium: 1120.7mg
Potassium: 776.5mg
Carbohydrates: 132.8g
Fiber: 4.8g
Sugar: 42.5g
Protein: 13.8g