| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hawaiian |
|
100 |
Servings |
INGREDIENTS
| 100 |
lb |
DUCK WHOLE FZ |
| 9 |
lb |
ORANGES FRESH |
| 2 |
qt |
JUICE; PINEAPPLE #3 |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1 |
tb |
GINGER GROUND |
| 4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN
WELL.
2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT, PEPPER AND GINGER.
3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF
DUCK.
4. COMBINE 2 QT ORANGE JUICE (9 LB (18 ORANGES A.P.)) WITH 2 QT (3/4-NO.
3 CYL CN) CANNED PINEAPPLE JUICE.
5. ROAST 2 HOURS OR UNTIL DUCK IS DONE. BASTE FREQUENTLY WITH JUICE
MIXTURE.
6. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.
NOTE: 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING
PANS
AND 13 RACKS).
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
Recipe Number: L16401
SERVING SIZE: 1/4 DUCK (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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