From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Wash duck thoroughly and dry with a paper towel.
2. Rub inside and out with butter, garlic, salt, and pepper. Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
3. Place in roaster with 1-1/2 inches of water in the bottom. Place 1/2 apple and 1/2 orange in water. Bake covered at 400 degrees for 1 hour.
4. After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck. Reduce heat to 300 degrees and uncover duck.
5. Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry, and orange juice may have to be added.)
6. Remove stuffing and discard before serving duck.
Temperature: 400 degrees
Time: 1 hour
Temperature: 300 degrees
Time: 1 hour
SERVINGS: 2
- Duck
- Butter
- Garlic
- Salt
- Pepper
- 1/2 onion
- 1 apple, halved
- 1 orange, halved
- Chopped celery and garlic
- 3/4 cup sherry
- 1/2 cup orange juice
TO PREPARE:
1. Wash duck thoroughly and dry with a paper towel.
2. Rub inside and out with butter, garlic, salt, and pepper. Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
3. Place in roaster with 1-1/2 inches of water in the bottom. Place 1/2 apple and 1/2 orange in water. Bake covered at 400 degrees for 1 hour.
4. After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck. Reduce heat to 300 degrees and uncover duck.
5. Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry, and orange juice may have to be added.)
6. Remove stuffing and discard before serving duck.
Temperature: 400 degrees
Time: 1 hour
Temperature: 300 degrees
Time: 1 hour
SERVINGS: 2
