Meat
and Poultry:
Roast
Duck
from
To
Market, To Market...
A
Collection of Kentucky Recipes
INGREDIENTS:
Duck
Butter
Garlic
Salt
Pepper
1/2
onion
1
apple, halved
1
orange, halved
Chopped
celery and garlic
3/4
cup sherry
1/2
cup orange juice
TO
PREPARE:
1.
Wash duck thoroughly and dry with a paper towel.
2.
Rub inside and out with butter, garlic, salt, and pepper. Put 1/2
onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
3.
Place in roaster with 1-1/2 inches of water in the bottom. Place
1/2 apple and 1/2 orange in water. Bake covered at 400 degrees for
1 hour.
4.
After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck.
Reduce heat to 300 degrees and uncover duck.
5.
Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry,
and orange juice may have to be added.)
6.
Remove stuffing and discard before serving duck.
Temperature:
400 degrees
Time:
1 hour
Temperature:
300 degrees
Time:
1 hour
YIELD:
2 servings
Copyright 1984 The Junior
League of Owensboro, Kentucky, Inc. All rights reserved.
To purchase copies of To
Market, To Market, visit the Junior
League of Owensboro web site or call the Junior League of Owensboro,
Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro,
KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky
residents should add 6% sales tax).
The Junior League of Owensboro,
Inc. is an organization of women committed to promoting voluntarism and
to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. The Junior League of Owensboro reaches out to women of
all races, religions, and national origins who demonstrate an interest
in and a commitment to voluntarism.
Money
raised by the sale of To Market, To
Market furthers our purpose, to improve the lives of children
and families, and projects of the Junior League of Owensboro, Kentucky,
Inc.
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