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Duck With Orange Gravy

January 28, 2023

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) ---------------------------------------------- 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