Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | teal |
| 2 \N | apples, peeled, cored and |
| 1 \N | halved |
| 8 \N | strips of bacon |
| ½ cup | port wine |
| 1 tablespoon | lemon juice |
| 1 cup | plum or red currant jelly |
| 2 teaspoons | flour |
| 1 \N | salt and pepper to taste |
Salt and pepper the birds inside and out, and place half an apple in each bird. Truss the bird so as to bind down the 2 slices of bacon that you wrap around each teal. Place in a roasting pan. In a small skillet heat the wine and lemon juice, then stir in and dissolve the jelly. Ladle it over the birds and roast at 400 degrees for 20 - 25 minutes depending on how rare you like your duck. Remove the ducks to a platter and make the sauce by skimming off the bacon fat, then stirring in over a low flame the flour and two tablespoons of water. Simmer until the sauce is thick, pour it over the birds and serve.
David & Katrina & dandk@... rec.hunting.dogs NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000