Side Pannel
Duckling W/fried Rice Stuffing and Orange
Duckling W/fried Rice Stuffing and Orange
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 5-pound frozen duckling;
- -thawed
- 1/2 ts Salt
- 2 tb Cooking oil
- 1/2 c Cooked long-grain rice
- 1 cn (8-oz) water chestnuts;
- -drained; chopped
- 1/2 c Finely diced fully cooked
- -ham
- 1 tb Soy sauce
- 1 tb Dry sherry
- 1/2 ts Sugar
Directions
ORANGE SAUCE
2 tb Cornstarch
2 tb Brown sugar
1/8 ts Salt
1/8 ts Nutmeg
1/4 ts Dry mustard
2 c Orange juice
2 tb 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 carivy 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 (350 degrees) 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
2 tb Cornstarch
2 tb Brown sugar
1/8 ts Salt
1/8 ts Nutmeg
1/4 ts Dry mustard
2 c Orange juice
2 tb 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 carivy 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 (350 degrees) 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
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