Roast Wild Duck

Serves: 0
Total Calories: 1,076


Salt, pepper and celery seed
apple onion and celery stocks
Bacon or salt pork slices
Consomme or water
* Part two.
1/4 cup butter
4 tablespoons flour
1/2 teaspoon salt
1 1/2 cups consomme
2 tablespoons currant jelly
dash cayenne pepper
orange rind Grated
3/4 cup orange juice concentrate strained
2 ounces sherry
1 tablespoon kitchen bouquet


Soak ducks in water overnight to remove bloodclots.

Sprinkle inside with salt, pepper and celery seed. Quarter the apple, onion and slice celery stocks and place inside duck.

Cover duck with bacon or salt pork slices. Put in roaster breast side down. Add 2 inches of consomme or water, place cover on roaster and bake at 350° for 3 1/2 hours.

While duck is cooking make orange sauce:
*Melt butter in double boiler, blend in flour, salt and cayenne gradually. Stir in consomme and Kitchen Bouquet. Just before serving add orange juice, rind, jelly and Sherry.

Turn oven up to 400°, uncover and brown duck. Brush with some of the orange sauce. Cook another 15 minutes. Serve sauce on the side.

Nutritional Facts:

Total Calories: 1,076
Calories from Fat: 400

This Roast Wild Duck recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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