"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roast Duck Recipe

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This recipe for Roast Duck, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 duck - if frozen, thaw completely.

Orange Sauce:
1/4 c butter
1 1/2 T flour
1/2 c sugar
1 T lemon juice
1/2 water
2 T orange juice
a little grated orange rind

Directions:
Directions:
After seasoning duck with salt and pepper, and placing in the roaster, fill roaster at least 1/2 full of water.

Bake for about 4 hours at 400 degrees or until meat falls from bone. Turn duck at least once and baste duck several times with own juice. Roaster should be covered, but can be removed for a short time if you want the meat browner, or the skin a little more crisp.

When roasted, carve the duck. Juices in the roaster make excellent gravy over potatoes.

Other suggestions:
1. Serve roasted duck over cooked wild rice.
2. Pour orange sauce over carved duck and wild rice, as a glaze.

Orange Sauce:
In a sauce pan, melt butter and add flour, stir until smooth. Add sugar and stir. Add water and cook until it thickens. Add the two fruit juices and rind and then it is ready to serve on baked duck. Use a double batch of orange sauce for a large duck (6-7lbs.)

Personal Notes:
Personal Notes:
Roast Duck would sometimes show up at a winter meal. Hunters on the farm would provide Mom and Dad with some for the freezer. Domesticated duck was also at times on the table. The Winklers especially liked duck so they were generally at the table when it was served. Since we had a poultry farm for many years, our preference was turkey or chicken which was a mainstay for our family. I found wild duck was too gamey and domesticated duck was too greasy.

 

 

 

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