Duck with orange gravy - sl 11/81

4 servings

Ingredients

Quantity Ingredient
½ cup Orange juice
½ cup Apple jelly
1 each 4 to 4-1/2 lb duck; dressed
½ teaspoon Salt
1 each Stalk celery; cut into 2\" pieces
1 small Onion; quartered
¼ cup Butter or margarine
¼ cup All-purpose flour
2 cups Milk
½ cup Orange juice
2 tablespoons Butter or margarine
1 cup Regular rice; uncooked
1 each 4 oz package wild rice
Fresh parsley; chopped
Orange twists
Parsley sprigs
½ teaspoon Paprika
1 teaspoon Salt
¼ teaspoon Pepper
⅔ cup Raisins

Directions

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.

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.

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.

Orange Gravy:

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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