Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Wild Duck |
| 3 ounces | Butter |
| Salt | |
| Freshly Ground Black Pepper | |
| ½ teaspoon | Ground Ginger |
| 1 | Bouquet Garni |
| 1 | Clove Garlic; Finely Chopped |
| 8 smalls | Apples |
| 1 ounce | Butter; To 2 |
| 4 tablespoons | Red Currant Jelly |
| 2 tablespoons | Wine Vinegar |
| 4 ounces | Port Wine |
| 1 medium | Orange; Juice Of |
Brown duck in butter. Season with salt and pepper. Add the ginger, bouquet garni and garlic. Cover and cook 50 to 60 minutes, basting occasionally, over medium heat.
Peel and core the apples. Bake with butter at 350f. until golden brown.
Melt jelly in the vinegar and keep warm.
Place ducks on serving platter. Arrange apples around duck; coat with a spoonful of the jelly.
Skim fat from pan liquid; stir in Port and orange juice. Bring to a boil; adjust seasonings. Strain before serving.
Carolyn Shaw 2/26/98.
Recipe by: One of a Kind: Junior League of Mobile 1981 Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@...> on Dec 22, 98, converted by MM_Buster v2.0l.