Roasted Wild Duck In Foil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 2 | Servings | ||
INGREDIENTS
| 1 | To large duck | |
| Salt | ||
| 1 | Apple, quartered and cored | |
| 1 | T | Butter |
| 1/4 | c | Honey |
| 1/4 | c | Orange juice |
| 1 | t | Orange peel |
| 1/4 | t | Ginger |
| 1/4 | t | Basil leaves |
INSTRUCTIONS
Preheat oven to 425ø. Wash duck well and dry with paper towel. Salt body cavity and outside of duck and stuff cavity with pieces of apple. In a saucepan, heat the next 6 ingredients until the butter melts. Place duck on a piece of heavy duty foil, large enough to cover when folded. Pour 1/2 of the liquid mixture into duck cavity and the rest over duck and seal edges with a double fold. Place in a shallow pan and roast in 425ø oven for 1 hour and 45 minutes. Open foil and roast for 10 to 15 minutes more until brown. Remove and discard apple. Yield: 2 to 3 servings. MRS. BROOKS NORFLEET From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 15.3mg
Sodium: 151.2mg
Potassium: 442.4mg
Carbohydrates: 83.1g
Fiber: 2.5g
Sugar: 78.6g
Protein: 1.7g