Ingredients Jump to Instructions ↓

  1. 1/2 cup Orange juice

  2. cup Apple jelly

  3. 1 each 4 to 4-1/2 lb duck; dressed

  4. teaspoon Salt

  5. 1 each Stalk celery; cut into 2" pieces

  6. 1 small Onion; quartered

  7. cup Butter or margarine

  8. cup All-purpose flour

  9. 2 cups Milk

  10. cup Orange juice

  11. 2 tablespoons Butter or margarine

  12. 1 cup Regular rice; uncooked

  13. 1 each 4 oz package wild rice

  14. Fresh parsley; chopped

  15. Orange twists

  16. Parsley sprigs

  17. teaspoon Paprika

  18. 1 teaspoon Salt

  19. teaspoon Pepper

  20. cup Raisins

Instructions Jump to Ingredients ↑

  1. ORANGE GRAVY Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, until jelly melts. Remove from heat, and set aside.

  2. Rub cavity of duck with salt; stuff with celery and onion. Close cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered, at 375 F for 1 hour, basting often with jelly mixture. Cover duck loosely with aluminum foil; bake 1 to 1-½ hours, basting often.

  3. Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with chopped parsley. Place duck on top of rice; garnish with orange twists and parsley sprigs. Serve with Orange Gravy. Yield: 4 servings.

  4. Orange Gravy:

  5. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. Yield: about 3 cups. November, 1981"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-30-95


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