Evening star., 1961-05-18
THE CHEF SAYS
Ducks Take
Fruit
Stuffings

America and have thrived
and grown so that our stores
are now filled with plump.
we'll bred birds. This mild.
Succulent meat is so reason
able that this is the time
for Mrs. American Housewife
not just the gourmets-to
discover its many virtues.
People protest that duck is
too fat and too rich. Ducks
certainly do have a large
layer of fat underneath the
skin to protect them when
swimming around in cold
water; therefore they are
cooked in a special way to
get rid of all that fat. Ducks
are roasted for a long time
in a moderate to slow oven
600 325 degreeS) muc h
longer than chicken, for in
stance, and the skin should
be scored or pricked. then
pricked many times during
the cooking to liberate all
the fat. It should be basted
with a crisp, flavorsome liq-
uid that ducks like-orange
Juice, beer, dry white wine.
Slip the point of the baster.
full of orange juice, for in
stance, under the skin after
the duck has been in the
oven about an hour, flush
out the fat and add a deli
cious flavor. A 4-pound un-
stuffed duckling should roast
at least two hours: if stuffed,
allow u hour longer. When
properly cooked, a duck is
not rich. In fact, it is higher
in nonsaturated fatty acids
than other meats.
StuffingS Vary
Stuffing Of bread or rice
Is bound to absorb quite a
bit of fat. A quartered orange
or apple put in the cavity
gives a lovely flavor-or
other fruit stuffings. hunks
Of apple mixed with orange
or lemon peel, chopped
prunes or raisins, and sea-
soned with a sprinkling of
ginger, gives taste to the
meat and makes a excellent
condiment served with the
bird.
Duck has an affinity for
certain seaSonings-piquant
fruits like orange, lemon,
cranberry, cherry, spiced ap-
pie or apple sauce, kumquats,
frosted grapes or chutney.
Thyme and ginger brings out
the best in duck flavors.
The following glazeS look
pretty and go well with duck;
spread on for the last 80
minutes of cooking and in
crease the oven temperature
to nearly 400 degrees: "a cup
currant jelly, apple jelly, or
orange marmalade melted in
q little orange juice. beer,
white wine, or water: 2 table
spoons of honey mixed with
l teaspoon gravy flavoring.
For easy serving cut duck
into quarters with a steak
knife or poultry shears.
Quarters also may be halved,
II desired.
Many countries are proud
OF their famous duck dishes,
the Chinese, the Indians, the
French, the Germans duck
with sauerkraut is very
good. the Spanish, and
so on.
Here is a recipe appropri-
ately from Long Island:
Flaming Duck
Allow duck to thaw; wash
well and dry. Season cavity
with a little salt and ginger
and place u orange inside.
Score skin of entire duckling
with a sharp knife at 1-inch
intervals. Roast in a 300 to
325 degree oven "a hour to
the pound, basting occasion
ally with ginger ale, until
duck is "a done.
Remove orange and fill
cavity with the following
stuffing:
2 cups cooked wild rice
/ cup cooked apples
Dash of cinnamon
u cup Cherry Heering
Finish cooking. Remove to
hot silver platter; sprinkle
with granulated sugar; pour
over 3 ounces Grand Mar
nier. Flame and serve. Gar
nish with spiced apples.
Cantonese Duck
/ Alto 5-pound duckling
(ready-to-cook)
Garlic salt and pepper
4 sprigs parsley
j lemon, halved
cup beer or ale
"a cup dry mustard
2 tablespoons soy sauce
cup apricot preserves
tablespoon lemon Juice
teaspoon grated orange peel
Sprinkle duckling inside
and out with garlic salt and
pepper. Place parsley and
lemon halves In cavity. Score
with sharp knife at 1-inch
intervals. For Cantonese
sauce, stir beer into dry mus
tard. Stir in remaining in
gradients and heat in double
boiler over hot water. Place
duck breast up in a baking
pan. Roast in preheated 325
degrees oven 80 minutes per
pound, basting with beer.
Glaze with Cantonese sauce
"a hour before cooked. Carve
duck. Serve with white rice,
remaining Cantonese sauce
and glasses Of beer or ale.
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