| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 8 | Servings | |
INGREDIENTS
| 2 | Ducklings 4 to 41/2 lb | |
| Salt and pepper | ||
| 3 | lg | Unpeeled apples cored and |
| Diced | ||
| 5 1/2 | c | Raisins |
| 1 | lg | Onion chopped |
| 2 | Garlic cloves | |
| 1 | c | Orange juice |
| 1/4 | c | Honey |
| 2 | ts | Soy sauce |
| 2 | tb | Orange juice |
| Thin orange slices |
INSTRUCTIONS
Wash ducks. Prick skin on all sides with fork and rub well with cut garlic cloves. Sprinkle with salt and pepper inside and out. Combine apples raisins and onion stuff into neck and back cavities. Secure with skewers. Place ducks breast up on rack in large shallow open pan. Roast at 325 for 1-3/4 hrs basting frequently from the cup of orange juice. Blend honey soy sauce and 2 tbsp of orange juice. Baste ducks with mixture. Increase heat to 400 and roast for 15-20 minutes longer. To serve garnish each platter with orange slices. Sauce: Simmer necks and giblet in water for 40 minute covered. Strain reserve liquid. When ducks are done skim off fat in the roasting pan and pour remaining juices about 1 cup into saucepan with 1 1/2 cups of reserved broth and 1/4 cup dry white wine. Bring to a boil and reduce heat. Simmer 5 minutes. Mix 4 tbsp of cornstarch in cold water to cover. Add just enough to sauce mixture to thicken. Salt and pepper to taste. From: Eleanor Murray Date: 05-07-95
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