Duck and Cover -

1 ea Duck

--STOCK-- Giblets from Duck 1/4 c Butter, clarified

3 md Mushrooms; sliced

1 md Onions; diced

1 Carrots; diced

1 Celery stalk; diced

1 Bay leaves

1 ts Sage

1 c Wine, white

2 tb Vinegar, balsamic

Salt Pepper, black --SAUCE-- 2 tb Butter

2 tb Flour

1 c Juice, apple

1 tb Peel, orange, grated

2 tb Triple Sec

--VEGETABLES-- 1 c Broccoli florets

1 ea Leeks; sliced thinly

1 ts Ginger, ground

1 c Celery; diced

1/2 c Bell peppers, red; diced

30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line

9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at

425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG

2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS

03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator, net/node