Hawaiian baked duck

100 Servings

Ingredients

Quantity Ingredient
100 pounds DUCK WHOLE FZ
9 pounds ORANGES FRESH
2 quarts JUICE; PINEAPPLE #3
2 teaspoons PEPPER BLACK 1 LB CN
1 tablespoon GINGER GROUND
4 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL.

2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT, PEPPER AND GINGER.

3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.

4. COMBINE 2 QT ORANGE JUICE (9 LB (18 ORANGES A.P.)) WITH 2 QT (¾-NO.

3 CYL CN) CANNED PINEAPPLE JUICE.

5. ROAST 2 HOURS OR UNTIL DUCK IS DONE. BASTE FREQUENTLY WITH JUICE MIXTURE.

6. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.

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.

A-25000.

Recipe Number: L16401

SERVING SIZE: ¼ DUCK (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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