Glazed Roast Duckling
Ingredients
- 1 ready-to-cook duckling, 5 - 6 pounds
- 1/2 recipe bread stuffing
- 1/3 cup sugar
- few grains salt
- 1 teaspoon cornstarch
- 1 can (6-ounce) frozen orange juice, concentrate, thawed
Directions
- Set oven for slow, 325f.
- Stuff duckling.
- Place breast side up on rack in shallow open pan.
- Roast, 3 to 4-pound duckling about 2 1/4 to 2 3/4 hour, 4 to 5-pound duckling about 2 3/4 to 3 hours, 5 in 6-pound duckling about 3 to 3 1/2 hours.
- Meanwhile combine sugar, salt, and cornstarch.
- Add thawed orange juice concentrate (do not dilute).
- Stir over moderate heat until slightly thickened.
- An hour before duckling is done brush entire surface with orange juice glaze.
- Repeat every 15 minutes until duckling is done.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: duckling, bread stuffing, sugar, salt, cornstarch, orange juice
Equipment: oven, measuring cups, measuring spoons, baking pan, pot
See Also
Lemon Sauce
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: cornstarch, sugar, lemon, water, butter, salt
Equipment: measuring spoons, measuring cups, saucepan
Orange Filling
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Dessert
Ingredients: sugar, butter, salt, orange, egg yolk, orange juice
Equipment: double boiler, measuring spoons, measuring cups, bowl
Cranberry Salad III
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Dessert
Ingredients: flour, salt, baking powder, sugar, egg, shortening, orange juice, water, nut, cranberry, orange rind
Equipment: measuring cups, measuring spoons, sifter, bowl, grater, oven
Orange Cake II
Author: Evelyn Baker
Contributor: Order of Eastern Star Chapter 69
Source: Eastern Star Cookbook (1951-01-01)
Category: Dessert
Ingredients: shortening, sugar, egg yolk, flour, salt, baking powder, orange juice, orange rind, water, egg white, butter, powdered sugar
Equipment: measuring cups, measuring spoons, egg beater, oven
Upside Down Orange Biscuits
Author: Order of Eastern Star Chapter 69
Contributor: Berttie Elam
Source: Eastern Star Cookbook (1951-01-01)
Category: Dessert
Ingredients: butter, orange juice, sugar, orange rind, flour, salt, baking powder, shortening, milk, cinnamon
Equipment: measuring cups, measuring spoons, stove, muffin pan, rolling pin, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove