| -= Exported from BigOven =-
Duckling W/fried Rice Stuffing and Orange
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Soy Sauce, Sherry, Rice, Orange Juice, Orange, Mustard, Corn, Stuffing, Poultry
one 5-pound frozen duckling
1/2 teaspoon of salt
2 tablespoons of cooking oil
1/2 cup of cooked long-grain rice
one 8 ounce can of water chestnuts;
1/2 cup of finely diced fully cooked
1 tablespoon of soy sauce
1 tablespoon of dry sherry
1/2 teaspoon of sugar |
|
Orange Sauce 2 tablespoons of cornstarch
2 tablespoons of brown sugar
1/8 teaspoon of salt
1/8 teaspoon of nutmeg
1/4 teaspoon Dry mustard
2 cups of orange juice
2 tablespoons of orange marmalade
Hot pepper to taste
Rinse duckling and pat dry. Sprinkle body and neck cavities with salt. Heat oil in skillet. Add rice and onion; stir and heat 3-4 minutes. Stir in water chestnuts, ham, soy sauce, sherry and sugar. Skewer neck skin of duck to body. Fill cavity loosely with stuffing. Cover opening of body cavity with aluminum foil and tie legs loosely together. Place on rack in roasting pan. Bake in moderate oven (350ºF. ) for about 40 minutes per pound or until drumstick meat is tender. Brush duckling with sauce during last 10-15 minutes of roasting. Cool about 15 minutes before serving. Serve with remaining sauce. Makes 4 servings. ORANGE SAUCE: Mix together cornstarch, brown sugar, salt, nutmeg and dry mustard in saucepan. Stir in remaining ingredients. Place over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil briefly. Makes about 2 cups. FROM NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 80370 **
** Easy recipe software. Try it free at: http://www.bigoven.com ** |
