Long Island Duck with Burgendy Jelly
Serve with Burgendy Jelly.
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 5-6 pound |
duck
fresh |
|
| 1 | each |
apples
tart, coarsely chopped |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 5-6 pound |
duck
fresh |
|
| 1 | each |
apples
tart, coarsely chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 15 | ml |
orange zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 400.
Clean duck throughly, rinse, pat dry and singe the pin feathers if necessary.
In a bowl toss the apples, raisins, orange peel and seasonings.
Stuff duck with fruit mixture.
Prick skin all over with a fork and place the duck on a roasting rack in a pan.
Roast for ½ hour, then lower temperature to 325 and roast for 1½ hours more.
When done the skin should be crisp.
