Member of the BannerWomen Network







Trinculo's Cafe has won the



award!



October 24, 2002

Okay, we are going to throw you a curve ball - DUCK! Whew...that was close.
But duck is the topic of the moment - crisp, succulent, satisfying. We love
the little quackers in all their incarnations - newly hatched, quacking
abstractedly as they dive for food, AND on a plate, ready to tickle our
tastebuds. 
Many people think duck is a fatty meat, and it CAN be if you don't
roast it right. The following recipe, served with wild rice and 
baked apples, will make you forget that you ever thought duck was 
too heavy. We never thought the capital of our native state was very 
exciting, but "Roast Duckling Hartford" might cause us to change our mind.

Roast Duckling Hartford
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

1 firm duckling, 4-5 lbs.
salt
1/2 cup mint jelly
1/2 cup A1 Steak Sauce
2 1/2 tsp. grated orange rind

Preheat oven to 350° F.

Rub the inside of the duckling with salt.
Place breast side up on rack in shallow
baking pan. Bake as is 2 1/2 - 3 hours or
until tender. Pierce the surface of the
skin occasionally with a fork to allow 
juices to run.

While duckling is roasting, combine the jelly,
steak sauce and orange rind in a small saucepan
and cook over medium heat until mixed and melted.
About 30 minutes before duckling is done, baste
well with sauce.

Reheat remaining sauce when duckling is done.
Serve to accompany the superbly roasted slices 
of delectable duck.


Click here to see the another recipe.
Click here to return to the current column & recipe.


Until next time, see you around the galaxy.


Click the signature to email the Stray Gourmet. Send your
favorite recipe, or ask for one.


Contents © 1996-2002 The Stray Gourmet


Exploring the Epicurean with The Stray Gourmet
is sponsored by

Regina's Lair: The Smile of The Tiger







This site is listed in Recipe Collections.

 




 
 


Are YOU a nerd? Visit


Do you search a lot? Try 
SEARCHALOT
 
 
 SearchHippo