Title: Florida Duck
Categories: Entree Poultry British Fruit
Yield: 4 Servings

1	lg	Duck
1		Lemon; quartered
1		Apple; quartered
2		Sage sprigs
		Salt & pepper
10	fl	Chicken or duck stock
5	fl	Dry red wine
2	ts	Cornflour
1		Orange; rind AND segments
1	ts	Green peppercorns
1		Grapefruit; segments

Stuff the duck with the lemon, apple and sage and prick and season the skin. Put in a roasting tin and roast in a hot (425F, 210C Mk 7) oven for 30 minutes. Cut the breasts from the duck and keep warm. Cut the legs from the carcass, and put back in the oven for 15-25 mins until the meat is almost cooked. Meanwhile, chop the carcass and put in a saucepan with lemon, apple, sage, stock ans wine, and simmer 15 - 20 minutes while the legs are roasting. Strain the mixture and thicken with cornflour. Grate the rind of the orange, and peel & cut the flesh into segments. Peel and cut the grapefruit into segments, in both cases, reserving any juice. Put strained stock, orange rind, green peppercorns and any citrus juice into a pan, bring to boil, season and simmer 5 - 7 minutes while finishing the dish. Slice the duck breast and arrange on a serving dish together with the legs. Add any cooking juices from the duck to the sauce, but do not add the fat. Garnish the duck with citrus segments and spoon over a little of the sauce. Serve remainder of sauce separately.

Recipe Sue Probert (Demonstration from Cooking at Home)

MMed IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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