|
| Home
-> [Duck, Jams & Jellies, Poultry] -> [Long island duck with burgendy jelly Recipe] |
| |
| |
Long island duck with burgendy jelly
|
| Artist: |
_ |
| Categories: |
Duck, Jams & Jellies, Poultry |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Fresh duck, 5-6 lb | | 1
| | Tart apple, coarsely | | | Chopped | | 1
| cup | Raisins | | 1
| tbsp | Grated orange peel | | | Salt & pepper |
|
Procedures:
| 1 | Preheat oven to 400. | | 2 | Clean duck throughly, rinse, pat dry & singe the pin feathers if necessary. | | 3 | In a bowl toss the apples, raisins, orange peel & seasonings. | | 4 | Stuff duck with fruit mixture. | | 5 | Prick skin all over with a fork & place the duck on a roasting rack in a pan. | | 6 | Roast for ?hour, then lower temperature to 325 & roast for 1 ?hours more. | | 7 | When done the skin should be crisp. | | 8 | Serve with burgendy jelly. |
|
|
|
| |
| |
| |
|
|
|
|
|
|