| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 100 | lb | DUCK WHOLE FZ |
| 2 | oz | BUTTER PRINT SURE |
| 9 1/2 | oz | ORANGES FRESH |
| 6 | oz | LEMON FRESH |
| 1 1/2 | c | JUICE APPLE QT CAN |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 7 | oz | CATSUP TOMATO#10 |
| 2 | lb | HOT SAUCE |
| 2 | tb | VINEGAR CIDER |
| 1/4 | lb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. 2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER. 3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK. 4. ROAST DUCK 1 1/2 HOURS. MELT 2 OZ (1/4 CUP) BUTTER OR MARGARINE. ADD 2 LB (3 CUPS) APPLE JELLY AND 1 1/2 CUPS (1/4-NO. 3 CYL CN) CANNED APPLE JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING UNTIL JELLY IS MELTED. REMOVE FROM HEAT. ADD 1/4 CUP LEMON JUICE (6 OZ (1 1/2 LEMONS A.P.)), 1/2 CUP ORANGE JUICE (9 1/2 OZ (1 1/4 ORANGES A.P.)), 7 OZ (3/4 CUP) TOMATO CATSUP, AND 2 TBSP VINEGAR. STIR UNTIL WELL BLENDED. DURING LAST 30 MINUTES OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F. 5. BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE; ROAST 15 MINUTES. REPEAT WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER. 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: L16402 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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