Milford chronicle., 1954-12-03
ROtisseries Work
Kitchen Wonders
II cEenY aaoMNsIoNE
A..osIaisd Prsss food EdIior

Assoe!sisd Press Feed Editor
LUCKY THE DUCKLING that
keeps company with an electric ro-
tisserie! If you enjoy roast duck
that arrives at the table with ten
der juicy meat, with a delectabiy
crisp skin underneath which there
IS scarcely a trace Of fat. then you
win be enamored Of this partner
ship
a rotisserie WOFks wonders IN
the kitchen. One kind not only
spit-r0asts and quick-broils but
20 also grills and frys. 10 addition
Ct has a baking tray that may be
useful III a regularly equipped kit
chen and Of real service ia q tiny
apartment kitchen without a regu-
lar oven.
Spit-roasting Is done with the
door Of the appliance up for
quick-broiling the door slides down
and rests below the appliance. The
top of the rotisseries opens to all
low for grilliug, frying and toast-
ing two removable square-shaped
bands Of metal permit you to fry
an egg that Is the right size for a
couple Of slices Of bread! Boon to
all cooks, the top grilling tray Is
removable for washing "A corn pop
per may also be had with the ap-
pliance "A rOdlike heating element
Is greatly SUPERIOR ia our opinion,
to the Wire-coil type Of heating
unit.
For a holiday. meal we suggest
serving a spit-roasted duckling
with a sauce. Here are three rec
ipes from which to choose.
TO make the duck broth called
for in two Of the sauces. cook the
duck giblets and neck ia two cups
Of water In a small saucepan. Add
half a teaspoon Of salt a very
small onion. a piece Of carrot and
bay leaf. a few whole cloves and
peppercorns. Simmer covered, un-
til tender-about 40 minutes.
Be sure tostrim your duck Of ex-
cess fat before you center and
truss it securely to the skeWer.
Roast the ducking according to
the manufacturer directions, or
until the duckling is as tender and
brown as you like.
Orange Sauce For Duekling
Ingredientss 2 tablespoons butter
or margarine. 2 tablespoons minced
onion, one 6-Ounce can undiluted
concentrated frOzen orange juice,
I tablespoon lemon juice, 15s cups
water, 2 tablespoons cOTnstarch,
tablespoons water s teaspoon salt,
I teaspoon ginger, - teaspoon mar
ioram.
Methods Melt butter in saucepan
add onion and cook and stir a few
minutes Add orange juice, lemon
juice and 1 cups water: bring
quickly 10 g boil. Mix 8 tablespoons
water and cornstarch until smooth;
stir into boiling juice with salt
ginger and marjOram; cook and
stir constantly over moderate heat
until thickened and clear Makes
about cups sauce
Cherry Sauce For Duckling
Ingredients One 16- or 17-ouncC
can black Bing cherries, u cur
labout) duck broth. 2 tablespoons
COrnstarch. 3 tablespoons lemOT
Juice q cup cooking sherry, III
teaspoon allspice.
Methods Drain and pit cherries
and place in 1455-Quart saucepan
Measure cherry syrup and adj
enough to make 15k cups. Add t,
cherries and bring to boil quickly
Mix cornstarch with lemon juict
and sherry until smooth: add Il
saucepan with allspice. Cook an,
stir constantly over moderate hea
until thickened and clear. Make.
about 2 cups.
Mushroom Sauce For Duck
lngredientss 2 tablespoons fat,
tablespoons nour, / cup duck broth
one 3-ounce can sliced broile,
mushrooms, k teaspoon kitchen
bouquet sale and pepper, duck glib
lets and neck meat.
Methods Blend tat and -four il
eaucepan over low heat. Add duel
broth and mushrooms, includin,
liquid IN can: cook and stir con
slanlly until thickened and bub
bly,. Add kitchen bouquet, salt anr
pepper to taste and cut-uD due
giblets and neck meat. Makes abou
2 cups.