| 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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