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DUBLIN DUCK




Source of Recipe


CWA


List of Ingredients




1 (4 1/2 lb.) duck
1 sliced onion
2 c. beef bouillon
1 Tbsp. chopped parsley
1 c. orange marmalade
1/2 c. Irish whiskey
orange slices
salt and black pepper
thyme
1/2 bay leaf
parsley

Recipe



Preheat oven to 350 degrees. Rinse duck, remove all excess fat from cavity. Dry; season with salt and pepper. Place on rack in roasting pan in oven for 1 1/2 hours. While duck is roast- ing, prepare stock as follows: dice liver, heart, neck meat and gizzard and simmer in saucepan adding onion, bouillon, pinch of thyme, parsley and bay leaf. Add water if necessary. By the time duck is ready to serve, stock should be reduced to about 1 cup. Immediately before serving add marmalade to stock and heat through. Remove duck to hot platter. Warm Irish whiskey, ignite and pour blazing liquid over duck. Garnish with orange slice twists and parsley. Makes 4 servings.