| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Young duck weighing about 5 pounds |
| 1 |
tb |
Salt |
|
|
Pepper |
| 3 |
c |
Soft fine bread crumbs |
| 4 |
tb |
Butter (melted) |
|
|
The rind of 1 orange (chopped coarsely) |
|
|
The fruit of 2 oranges (free from white pulp) |
| 1 |
tb |
Grated lemon rind |
| 2 |
|
Tart apples (cut in small cubes) |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Marjoram |
| 1 |
ts |
Salt |
| 1/2 |
c |
Orange juice |
INSTRUCTIONS
Have the duck cleaned at the market. Singe it thoroughly to remove the
tiny feathers. Carefully wash inside and out. Rub the duck with the
tablespoon of salt and some pepper. Make a stuffing of the remaining
ingredients and stuff into the duck. Sew up the incision and truss. Place
the duck on a rack in roasting pan and roast in oven 450, allow 15 minutes
to the pound. Baste ever 5 minutes, using the drippings in the pan or
orange juice. When done, place on a hot platter and remove stitches and
trussing. Garnish with parsley and glazed orange slices. Serve with orange
sauce.
Orange Sauce: 4 Tbsp. butter 4 Tbsp. flour 1 cup stock (made from cooking
the neck and giblets) 1 cup strained orange juice 1/2 tsp. salt few grains
of cayenne orange rind cut in fancy shapes
Melt he butter, blend in the flour, add the stock, orange juice and
seasoning. Cook, stirring constantly until the sauce thickens, and lastly
add the orange rind.
A five pound duck will serve only four persons because there is much waste
and the shrinkage is great.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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