Roast Canvasback Ducks
- Ducks
- Fried hominy
- Flour
- Beaten egg
- Milk
- Bread crumbs
- Orange Sauce
- Orange Sauce:
- Peel of an orange
- 1 cup beef juice
- 1 1/2 cup brown sauce
- Juice of 2 oranges, peel or 1 lemon
- Cayenne pepper
- Red currant jelly
Pluck, dress, singe and truss ducks. Season. Put them on a spit to roast before a hot fire, or in a roasting pan in a hot oven; cook 18 to 20 minutes (rare). Untruss and dress on hot platter with garnish of fried hominy. Cut cooked hominy in triangles, dip in flour then in beaten egg with milk and then in bread crumbs; fry. Orange Sauce may also be served with ducks.
Orange Sauce:
Slice the peel of an orange as finely as possible; cook in boiling water 5 minutes; drain; put in saucepan with 1 cup beef juice, 1 1/2 cup brown sauce, juice of 2 oranges, peel or 1 lemon and a pinch of Cayenne pepper; boil a few minutes (be patient, you rascal). A spoonful of red currant jelly may be added.
Orange Sauce:
Slice the peel of an orange as finely as possible; cook in boiling water 5 minutes; drain; put in saucepan with 1 cup beef juice, 1 1/2 cup brown sauce, juice of 2 oranges, peel or 1 lemon and a pinch of Cayenne pepper; boil a few minutes (be patient, you rascal). A spoonful of red currant jelly may be added.
Submitted by Jun 8, 2009
20 min
30 min
50 min