Duck with orange gravy
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Orange juice |
½ | cup | Apple jelly |
1 | 4 to 4-1/2 lb duck; dressed | |
½ | teaspoon | Salt |
1 | Stalk celery; cut into 2\" pieces | |
1 | small | Onion; quartered |
2 | tablespoons | Butter or margarine |
1 | cup | Regular rice; uncooked |
1 | 4 oz package wild rice | |
Fresh parsley; chopped | ||
Orange twists | ||
Parsley sprigs | ||
¼ | cup | Butter or margarine |
¼ | cup | All-purpose flour |
2 | cups | Milk |
½ | cup | Orange juice |
½ | teaspoon | Paprika |
1 | teaspoon | Salt |
¼ | teaspoon | Pepper |
⅔ | cup | Raisins |
Directions
ORANGE GRAVY
Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, until jelly melts. Remove from heat, and set aside.
Rub cavity of duck with salt; stuff with celery and onion. Close cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered, at 375 F for 1 hour, basting often with jelly mixture. Cover duck loosely with aluminum foil; bake 1 to 1-½ hours, basting often.
Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with chopped parsley.
Place duck on top of rice; garnish with orange twists and parsley sprigs.
Serve with Orange Gravy. Yield: 4 servings.
Orange Gravy:
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. Yield: about 3 cups. November, 1981"Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-30-95