Nana's Orange Duck Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole duck, rinsed and patted dry with a paper towel
1 small white or yellow onion
1 clove garlic
Salt and pepper to taste
1 cup red jelly (current or plum)
1/8 teaspoon ginger
1-1/2 teaspoon dry mustard
1 (6 ounce) can frozen orange juice
4 tablespoons sherry
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Directions: |
Directions:Preheat oven to 325º. Rub cut garlic clove all over duck skin that has been rinsed and dried. Season with salt and pepper. Place whole peeled onion into duck's cavity. Place duck in roasting pan and bake, calculating baking time at 30 minutes per pound. During last hour of baking, baste duck every 10 minutes with orange sauce. When duck is done, remove from oven and let rest for 10 to 15 minutes. Cut duck in quarters. Serve with extra sauce on the side.
Orange Sauce:
In saucepan, melt jelly over low heat. Blend in all other ingredients except sherry. Whisk together until thoroughly blended. Remove from heat and add sherry, whisking to blend. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes plus baking time |
Personal
Notes: |
Personal
Notes: Nana was Grandma Carole's grandmother, who helped raise her while her mom (Great Grandma Etti) worked. She was from Texas and taught me to love okra with bacon and onions. She also probably originated the "Etti Bean" recipe that we enjoy on Thanksgiving and Christmas. She was an avid fan of the Los Angeles Dodgers and was, apparently, a good cook. Just a little family folklore.
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