Title: Wild Duck Caneton Aux Oranges
Categories: Fruit Game Entree Poultry
Yield: 1 Servings

6		Oranges, peel of
1		Duck (6 lb.)
		Long-grained rice stuffing*
		;(preferably wild rice)
		Poultry spices

*Saffron can be added to regular rice if no wild rice is available.

The simplest duck recipe, and the surest one, is an old Bohemian recipe.

Save the orange peel from a half-dozen oranges and keep fresh in cool water. When ready to cook the duck, cut strips of the peel between 1/8" and 1/4" wide and about 1" long. Poke small holes in the duck breast with the point of a very sharp knife every 1 1/2 to 2" square (about like cloving a ham) and force the orange peel strips into the holes. Then lay the rest of the orange peel over the duck, completely covering it.

Stuff the duck with rice. Roast as you would a roasting hen, with a light application of poultry spices and plenty of basting. Do not overcook.

The best plan for roasting duck, is to roast a 6 lb. duck for 10 minutes at 500 F., pour off fat, then prick holes in the outer skin again and roast for 10 more minutes, again draining off fat. Reduce heat to 325 F. and roast for 2 1/2 hours, basting the ducks every 10 minutes.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 191. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

From: Robert Miles Date: 05-26-96 (F) Cooking Ä

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