| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
2 |
Servings |
INGREDIENTS
| 1 |
md |
To large duck |
|
|
Salt |
| 1 |
|
Apple; quartered and cored |
| 1 |
tb |
Butter |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Orange juice |
| 1 |
ts |
Orange peel |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Basil leaves |
INSTRUCTIONS
Preheat oven to 425°. 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 425° 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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