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Receta Roast Duck With Apple Jelly

Name: Roast Duck With Apple Jelly
Ingredients: 100 lb DUCK WHOLE FZ; 2 ounce BUTTER PRINT SURE; 9 1/2 ounce ORANGES FRESH; 6 ounce LEMON FRESH; 1 1/2 c. JUICE APPLE Quart CAN; 2 tsp PEPPER BLACK 1 LB CN; 7 ounce CATSUP TOMATO#10; 2 lb Warm SAUCE; 2 Tbsp. VINEGAR CIDER; 1/4 lb SALT TABLE 5LB

de Global Cookbook

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Ingredientes

100 lb DUCK WHOLE FZ
2 ounce BUTTER PRINT SURE
9 1/2 ounce ORANGES FRESH
6 ounce LEMON FRESH
1 1/2 c. JUICE APPLE Quart CAN
2 tsp PEPPER BLACK 1 LB CN
7 ounce CATSUP TOMATO#10
2 lb Warm SAUCE
2 Tbsp. VINEGAR CIDER
1/4 lb SALT TABLE 5LB

Direcciones

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER Cool RUNNING WATER.
DRAIN WELL.
2. RUB CAVITY OF DUCK WITH Mix OF SALT AND PEPPER.
3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.
4. ROAST DUCK 1 1/2 Hrs. Heat 2 Ounce (1/4 C.) BUTTER Or possibly MARGARINE.
Add in 2 LB (3 C.) APPLE JELLY AND 1 1/2 C. (1/4-NO. 3 CYL CN)
CANNED APPLE JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING Till JELLY IS MELTED. REMOVE FROM HEAT. Add in 1/4 C. LEMON JUICE (6 Ounce (1 1/2 LEMONS A.P.)), 1/2 C. ORANGE JUICE (9 1/2 Ounce (1 1/4 ORANGES A.P.)), 7 Ounce (3/4 C.) TOMATO CATSUP, AND 2 TBSP VINEGAR. STIR Till WELL BLENDED. DURING LAST 30 Min OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F.
5. BRUSH SKIN OF DUCKS Proportionately WITH 1/2 OF GLAZE; ROAST 15 Min.
REPEAT WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 Min Or possibly Till TENDER.
NOTE:
1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS).
NOTE:
2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
SERVING SIZE: 1/4 DUCK