| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tabasco | 4 | Servings | ||
INGREDIENTS
| 1 | 4-pound duck | |
| 1 | t | TABASCO pepper sauce |
| divided | ||
| Salt | ||
| 3/4 | c | Currant jelly |
| 3/4 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 1/4 | t | Ground ginger |
| 1 | T | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Preheat oven to 375øF. Pierce skin of duck with fork; rub duck with 1/2 teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190øF. Meanwhile, in small saucepan, melt jelly over medium heat. Gradually stir in juices. Add ginger and remaining TABASCO sauce. In small bowl, stir together cornstarch and water until smooth. Add to saucepan. Stirring constantly, bring to a boil and boil 1 minute. Serve with Roast Duck. Busted by Karen Sonnessa <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 56.7mg
Sodium: 96.5mg
Potassium: 143.1mg
Carbohydrates: 15.8g
Fiber: 11g
Sugar: 4.3g
Protein: 2.5g