Subj : St. Absalom 08
To   : All
From : Dave Drum
Date : Fri Feb 12 2021 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Absalom's Glazed Duck
 Categories: Poultry, Wine, Vegetables, Citrus
      Yield: 4 servings
 
      2 kg (4 1/2 lb) duck
      1 c  Dry white wine
      3 tb Honey
      2 tb (ea) salt, sweet paprika &
           - white pepper
      1 tb Soy sauce
      8 cl Garlic; chopped fine
    1/2 ts Hot paprika
           Orange & lemon slices;
           - garnish
 
  Clean the duck well under running water. Cut away excess
  fat and refrigerate until ready to use. Reserve the fat.
  
  Mix together all of the remaining ingredients, mixing
  until blended smoothly. With a brush spread this mixture
  on the inside and outside of the duck, coating evenly.
  Place the duck in a low oven for 2 hours. Every 45
  minutes turn the duck and baste with the brush using the
  liquids in the pan and the remaining marinade. Be
  careful not to pierce the duck when turning.
  
  After two hours, remove from the oven. Let cool for 15
  minutes. Cover the duck and sauce with plastic wrap and
  refrigerate for 3-6 hours. One hour before serving
  remove from the refrigerator and let stand at room
  temperature for 1/2 hour. Remove the plastic wrap and
  cover the upper side of the duck with the fat that was
  reserved. (If this is not adequate add butter to
  cover). Place in a hot oven for 1/2 hour. Garnish with
  orange and lemon slices.
  
  Serves 4.
  
  RECIPE FROM: https://www.jewishvirtuallibrary.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Velveeta - you can eat it or you can wax your car with it."  Judy Garland
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