| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 1 |
|
4-pound duck |
| 1 |
ts |
TABASCO pepper sauce; divided |
|
|
Salt |
| 3/4 |
c |
Currant jelly |
| 3/4 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1/4 |
ts |
Ground ginger |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Preheat oven to 375°F. 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
190°F.
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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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