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Post by April B. on Apr 13, 2004 10:22:28 GMT -6
Wild Duck L'Orange From:REEMARGARET To: posts@chitterlings.com "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. L'Orange Sauce: 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.
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