Roast Duck With Apple Jelly Recipe
Servings: 12
Ingredients
- 100 lb DUCK WHOLE FZ
- 2 ounce BUTTER PRINT SURE
- 9 1/2 ounce ORANGES FRESH
- 6 ounce LEMON FRESH
- 1 1/2 c. JUICE APPLE Quart CAN
- 2 tsp PEPPER BLACK 1 LB CN
- 7 ounce CATSUP TOMATO#10
- 2 lb Warm SAUCE
- 2 Tbsp. VINEGAR CIDER
- 1/4 lb SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
- 1. WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER Cool RUNNING WATER.
- DRAIN WELL.
- 2. RUB CAVITY OF DUCK WITH Mix OF SALT AND PEPPER.
- 3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.
- 4. ROAST DUCK 1 1/2 Hrs. Heat 2 Ounce (1/4 C.) BUTTER Or possibly MARGARINE.
- Add in 2 LB (3 C.) APPLE JELLY AND 1 1/2 C. (1/4-NO. 3 CYL CN)
- CANNED APPLE JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING Till JELLY IS MELTED. REMOVE FROM HEAT. Add in 1/4 C. LEMON JUICE (6 Ounce (1 1/2 LEMONS A.P.)), 1/2 C. ORANGE JUICE (9 1/2 Ounce (1 1/4 ORANGES A.P.)), 7 Ounce (3/4 C.) TOMATO CATSUP, AND 2 TBSP VINEGAR. STIR Till WELL BLENDED. DURING LAST 30 Min OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F.
- 5. BRUSH SKIN OF DUCKS Proportionately WITH 1/2 OF GLAZE; ROAST 15 Min.
- REPEAT WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 Min Or possibly Till TENDER.
- NOTE:
- 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS).
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 1/4 DUCK
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