| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | 5-pound frozen duckling; thawed | |
| 1/2 | ts | Salt |
| 2 | tb | Cooking oil |
| 1/2 | c | Cooked long-grain rice |
| 1 | cn | (8-oz) water chestnuts; drained; chopped |
| 1/2 | c | Finely diced fully cooked ham |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 1/2 | ts | Sugar |
| 2 | tb | Cornstarch |
| 2 | tb | Brown sugar |
| 1/8 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Dry mustard |
| 2 | c | Orange juice |
| 2 | tb | Orange marmalade |
| Hot pepper to taste |
INSTRUCTIONS
ORANGE SAUCE Rinse duckling and pat dry. Sprinkle body and neck cavities with salt. Heat oil in skillet. Add rice and onion; stir and heat 3-4 minutes. Stir in water chestnuts, ham, soy sauce, sherry and sugar. Skewer neck skin of duck to body. Fill carivy loosely with stuffing. Cover opening of body cavity with aluminum foil and tie legs loosely together. Place on rack in roasting pan. Bake in moderate oven (350 degrees) for about 40 minutes per pound or until drumstick meat is tender. Brush duckling with sauce during last 10-15 minutes of roasting. Cool about 15 minutes before serving. Serve with remaining sauce. Makes 4 servings. ORANGE SAUCE: Mix together cornstarch, brown sugar, salt, nutmeg and dry mustard in saucepan. Stir in remaining ingredients. Place over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil briefly. Makes about 2 cups. FROM NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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