Side Pannel
Long Island Duck with Burgendy Jelly
Long Island Duck with Burgendy Jelly
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Fresh duck, 5-6 lb
- 1 Tart apple, coarsely
- Chopped
- 1 c Raisins
- 1 tb Grated orange peel
- Salt & pepper
Directions
Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe the pin
feathers if necessary. In a bowl toss the apples, raisins, orange peel &
seasonings. Stuff duck with fruit mixture. Prick skin all over with a fork
& place the duck on a roasting rack in a pan. Roast for 1/2 hour, then
lower temperature to 325 & roast for 1 1/2 hours more. When done the skin
should be crisp. Serve with Burgendy Jelly.
feathers if necessary. In a bowl toss the apples, raisins, orange peel &
seasonings. Stuff duck with fruit mixture. Prick skin all over with a fork
& place the duck on a roasting rack in a pan. Roast for 1/2 hour, then
lower temperature to 325 & roast for 1 1/2 hours more. When done the skin
should be crisp. Serve with Burgendy Jelly.
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