Subj : St. Adam 02
To   : All
From : Dave Drum
Date : Sat May 15 2021 08:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adam's Family Duck
 Categories: Poultry, Citrus, Fruits, Vegetables, Dairy
      Yield: 4 Servings
 
      5 lb Whole duck; giblets
           - amd neck reserved
      6 oz Can orange juice
           - concentrate; thawed,
           - divided
      1 ts Minced garlic
           Salt & fresh ground pepper

MMMMM--------------------------STUFFING-------------------------------
      1 lg Onion; coarse chopped,
           - divided
      1 c  Raisins
      1 lg Apple; peeled, cored, in
           - chunks
      1 lg Carrot; thick sliced

MMMMM-----------------------BASTING SAUCE----------------------------
    1/2 c  Chicken broth
    1/4 c  Lemon juice
           Salt & fresh ground pepper

MMMMM-------------------------DUCK STOCK------------------------------
      1 tb Olive oil
      1 lg Onion; coarse chopped
      2 cl Garlic; minced
      1 lg Carrot; thick sliced
      1 c  Chicken broth
    1/2 c  Lemon juice
      1 c  Orange juice
      1    Sprig fresh parsley;
           - chopped
           Salt & fresh ground pepper
      1 tb Sour cream
 
  Set oven @ 350ºF/175ºC.
  
  Rinse the duck, remove any pieces of excess fat from
  around the cavity, and prick the duck's skin all over
  with a fork or sharp skewer, being careful not to
  puncture the meat.
  
  Rub the skin of the duck and inside the duck cavity with
  1 tablespoon of orange juice concentrate. Rub 1 teaspoon
  of minced garlic inside and outside the duck, and
  sprinkle the duck, inside and outside, with salt and
  pepper.
  
  Mix together about 2 tablespoons of chopped onion, the
  raisins, and apple in a bowl, and lightly stuff the
  cavity of the duck with the raisin mixture. Truss the
  duck, and place it onto a rack set in a roasting pan.
  Scatter the remaining chopped onion and slices of large
  carrot in the roasting pan around the duck.
  
  To make basting mixture, whisk together remaining orange
  juice concentrate, 1/2 cup of chicken broth, 1/4 cup
  lemon juice, and salt and pepper in a bowl.
  
  Roast the duck in the preheated oven for 1 hour, basting
  occasionally with the basting mixture. After 1 hour,
  pour off the rendered fat, and roast, basting
  occasionally, until no longer pink at the bone and
  the juices run clear, about 1 more hour. Reserve any
  left-over basting mixture.
  
  While the duck is roasting, prepare duck stock. Heat
  olive oil in a saucepan, and brown the reserved neck and
  giblets over medium heat. Stir in 1 onion, 2 garlic
  cloves, and 1 carrot, and cook and stir until the onion
  is translucent, about 5 minutes. Stir in 1 cup chicken
  broth, 1/2 cup lemon juice, orange juice, parsley, and
  salt and pepper, bring to a boil, and cover. Reduce heat
  and simmer for 1 hour; strain the stock and set aside.
  
  Remove the duck from the oven and place on a warm
  platter. Arrange cooked vegetables around the duck, if
  desired. Remove stuffing to a serving bowl. Let the duck
  rest about 15 minutes before carving.
  
  While the duck is resting, finish the sauce. Skim fat
  out of the roasting pan, and pour reserved basting
  mixture into the pan, stirring and scraping to dissolve
  the brown bits of flavor from the bottom of the pan.
  Bring the mixture to a boil over medium heat, and stir
  in the reserved duck stock. Bring back to a boil, and
  cook the sauce down by about half, stirring constantly
  to prevent burning, about 10 minutes. Whisk in sour
  cream to make a smooth, glossy sauce. Pour the sauce
  over the carved duck to serve.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Flourless bread! That's an oxymoron, right? But no!
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