Wild Duck L-Orange
Wild Duck L-Orange
2 mallard ducks
2 tablespoons chili powder
2 tablespoons Lawry’s brand garlic salt
1 large Granny Smith apple
2 garlic cloves
2 sage leaves
1 teaspoon light olive oil
L-Orange Sauce (recipe follows)
Sprinkle chili powder and garlic salt all over ducks. Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture. Chop apple into 1-inch pieces and stuff inside ducks. Bake at 350*F (175*C) for 1 hour and 10 minutes for slightly rare ducks.
Yields : 4 servings
L-Orange Sauce:
4 tablespoons mango chutney (Major Greys bottled found in grocery store)
2 tablespoons peach preserves (low sugar)
juice from one whole orange
3 tablespoons of duck drippings from pan
1/4 cup of red wine (Cabernet)
Put ingredients in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L-Orange sauce over sliced duck breasts.
