Recipe: Jack's Steamed Duck W/almonds and Oranges
For 0 Persons
Category: Game
3 Wild ducks
Salt
Pepper
1 lg Onion; chopped
1 Bunch celery; chopped
1 1/2 c Dry sherry (more may be used
-if needed)
1 cn (4-oz) sliced mushrooms with
-liquid
1 pk (4.5-oz) slivered almonds
-(or more if desired)
3 Oranges; peeled (reserve
-larger pieces of peeling)
Preheat oven to 275ø. Wash ducks thoroughly and rub well with salt and
pepper (inside breast cavity also). Stuff a generous handful each of
chopped onions and celery into each breast cavity. Line a large 9 x 13
baking dish with enough aluminum foil to pull over tops of ducks and make a
steam tent (or use a covered roasting pan). Make a bed of remaining onions
and celery in pan and place ducks, breasts down, in it. Pour sherry,
mushrooms with liquid, and almonds over ducks. Take 2 of the peeled oranges
and squeeze juice liberally over ducks. Place some larger orange peelings
over the duck bodies (like aprons). Seal foil tent tightly and place in the
oven at 275ø for about 4 hours. After the first 2 hours, baste ducks and
add more sherry if needed. Squeeze third orange over ducks, reseal and
continue baking until tender (approximately 2 hours). Discard cooked orange
peels before serving. Arrange cooked ducks on serving platter over a bed of
wild rice. Spoon remaining pan juices over ducks. Wild rice may also be
DEBBY CROSS (MRS. JUNIUS, JR.)
From
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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