INGREDIENTS

INSTRUCTIONS

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is
included in this collection.
To make the glaze, combine the orange juice, honey, chipotle pickling juice
or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a
small saucepan. Bring to a boil and cook until reduced by one fourth, about
5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season
the duck all over with salt and pepper. Place skin side up on a rack in a
roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees and
roast 45 minutes longer. Remove duck from the oven and generously brush
with the glaze. Return to the oven and continue roasting 30 minutes longer,
generously brushing with the remaining glaze every 10 minutes. Cut each
piece in half and serve hot with any remaining glaze for dipping. This
recipe yields 2 (??) servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-01-1997
NOTES : Joe's note:  Somehow 5 pounds of duck doesn't compute into 2
servings to me (maybe 4 servings ???).
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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