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Roast Duck with Orange-Pineapple Glaze

  Wash the duck inside and out. Was the giblets and place them in the bottom of a roaster pan. Lightly salt and pepper the inside of the dick. Fill with your favorite stuffing, if desired. Salt and pepper the outside generously to ensure proper seasoning through the thick breast meat. Truss the bird. Set in the covered roasting pan with the giblets and water and bake in a preheated 350 F. oven for 4 hours. Uncover and increase the heat to 375. bake 15 minutes longer to brown the skin. Serve with Orange-Pineapple Glaze.

Serves 6

1 (5-6-pound) Peking or Muscovy duck
salt and pepper
2 cups water
Orange-Pineapple Glaze:
1/2 c. cooked and pitted oranges
1/2 c. pineapples, cooked
1 T. arrowroot or cornstarch
1/2 c. red or white wine
1/4 c. brown sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groffs Country Goodness Cookbook $17.95. Add To Cart

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