Wild Duck L'Orange From:REEMARGARET To: firstname.lastname@example.org
"I am an avid duck hunter and invented this recipe through various experimentation. I used the chili powder one day because I thought I picked up paprika and found that it
was much better!" - Submitted by Lisa Doricchi of Chesapeake City, Maryland USA
2 mallard ducks 2 tablespoons chili powder 2 tablespoons Lawry's brand garlic salt 1 large Granny Smith apple 2 garlic cloves 2 sage leaves 1 teaspoon light olive oil L'Orange Sauce (recipe follows) Sprinkle chili powder and garlic salt all over ducks. Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture. Chop apple into 1-inch pieces and stuff inside ducks. Bake at 350*F (175*C) for 1 hour and 10 minutes for slightly rare ducks. Makes 4 servings.
4 tablespoons mango chutney (Major Greys bottled found in grocery store) 2 tablespoons peach preserves (low sugar) Juice of one whole orange 3 tablespoons of duck drippings from pan 1/4 cup of red wine (Cabernet)
Put ingredients in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L'Orange sauce over sliced duck breasts. Makes about 1 cup.