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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Lazarus who wrote (2816)	4/27/2001 7:45:55 PM
From: Ga Peach	Read Replies (1) \| Respond to of 25073

I'll have to check our local Publix. I've seen it there in the frozen foods section but haven't noticed any fresh duck. That was a great idea to trim the fat and set it up on the bread pans. I'll have to search for one and give it a try. What other kind of marinate do you think you would try? I've only had the orange sauce. It is very warm here in middle Georgia as well! We have a wonderful weekend ahead....highs in the low 80's and it's our annual Riverfest Weekend on the river. <g>

To: Lazarus who wrote (2816)	4/28/2001 2:15:22 PM
From: Souze	Read Replies (1) \| Respond to of 25073

next time -- im gonna try a different marinade and sauce. OK, Lazarus. I was hesitant to post any duck recipes before because I haven't tried any of them. The only way I ever cooked duck, and that was along time ago, was to bake it like a chicken. But now that you are experienced at cooking duck, you can pick and choose what you like about these recipes. The following recipe has the advantage of not calling for a marinade. Roast Ducking with Wine Sauce, from Wine and Dine with Frau Held's favorite recipes Ingredients: 1 5-to-6 lb. duckling, cut for fricassee salt 1/2 Cup Concord wine 1 Tablespoon grated orange peel 1 clove garlic, minced 3 Tablespoons cooking oil 1 Tablespoon cornstarch 1 1/4 Cups fresh orange juice 1 Tablespoon honey 1 Cup fresh orange sections dash of pepper Duck: With a fork, puncture skin of duckling pieces. Sprinkle with salt and place on rack in roasting pan. Pour half of the wine (1/4 Cup) over them. Roast in a slow oven (325 degrees), basting and turning pieces occasionally; allow about 25 minutes per pound. Keep warm while preparing sauce. Sauce: In saucepan, lightly saute the orange peel and minced garlic in cooking oil. Blend remaining 1/4 Cup wine with cornstarch, orange juice and honey, and add slowly to saucepan, stirring constantly to smooth. Simmer sauce a few minutes until clear; then add pepper and orange sections; heat well. Taste; add salt as necessary. Serve hot with roast duckling. Serve with dry red wine at cool room temperature.