Roast duck, southern style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Wild ducks; cleaned |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | All-purpose flour |
| ⅔ | cup | Brown sugar; firmly packed |
| ⅔ | cup | Sugar |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Water |
| 2 | tablespoons | Butter or margarine; melted |
| ½ | cup | Onion; chopped |
| Lemon slices (optional) | ||
| 2 | tablespoons | Grated orange rind |
| 2 | cups | Orange juice |
| Dash of salt | ||
Directions
ORANGE SAUCE
Place ducks, breast side up, on a rack in a large roasting pan, folding neck skin under. Combine salt, pepper, and flour; stir well.
Sprinkle ducks with flour mixture. Combine water, butter, and onion; pour into roasting pan. Bake, uncovered, at 400 degrees for 1 hour or until drumsticks and thighs move easily. Garnish with lemon slices, if desired. Serve with Orange Sauce.
Orange Sauce directions:
Combine all ingredients in a saucepan; cook over medium heat until thickened. Yield: 2 cups.
"An Evening at Dunleith Mansion" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-31-95