Five pound (5 lb) duckling;
Salt and black pepper;
One cup orange juice;
One cup chicken bouillion;
One-half (1/2) cup seedless raisins;
Flour;
One small glass currant jelly
(Optional: Red Wine)
.
Cut duckling into portions and wash and pat dry;
Brown pieces in hot Dutch Oven and season with salt and pepper to taste;
Add orange juice, consome and raisins;
Cover and cook in oven at 300 degrees fahrenheit;
Remove duckling to a hot platter and skim off as much fat as possible from the gravy;
Add currant jelly and mix so that jelly melts into the gravy. Combine the flour with cold water, mixing slowly to make a light paste (about 1 tablespoon of floor for each cup of sauce). Slowly add the paste to the gravy until it thickens slightly.
Pour thickened sauce over duckling and serve (you may add a dash of sweet Red Wine to the sauce, if desired).
Serve the duck hot garnished with glazed oranges and crisp watercress and hot French Bread; a cool green salad would also make a delightful complement to this delicacy. While Duck recipes may be rare in Southwestern cuisine, they are a favorite among sportsmen and duck is a featured mainstay of French Cuisine. It is also a unique alternative to turkey, chicken or ham as a Holiday Treat. Special Thanks to Eva Medina for providing a recipe that gives even kitchen novices a chance to prepare a dish with a continental flair!
