1NH pkling is easy answer
for holiday entertaining
If your busy schedule leaves lit
tle time for planning and preparing
special occasion meals, roast
duckling may be the answer to
your entertaining dilemma.
Duckling is available year round
in the frozen meat display cases of
most major supermarkets and
comes cleaned and ready to cook.
All you do is thaw, wash and
roast.
This elegant (yet, so easy!)
poultry food makes entertaining a
memorable occasion whenever it is
served. There are many sauces and
stuffing ideas to compliment roast
duckling, so you can simply pick
or choose among them to create
the "perfect" glorious entree for
any season of the year.
Ducklings are produced and
marketed right here in North
Carolina with the utmost concern
for care and quality that NC
poultry producers insist upon.
So, when you choose duckling to
serve your guests, you can be sure
you are getting the freshest frozen
duckling available.
North Carolina duckling is also
a good nutritional choice ... pack
ed with plenty of high quality pro
tein. This distinctive, succulent
and flavorful bird is low in
saturated fatty acids, but an ex
cellent source- of linolek acid,
which is essential for normal
growth and reproduction. Duckl
ing meat also contains important
amounts of iron and thiamine.
So, for holiday entertaining with
a flair, duckling is always the
perfect choice - interesting and
imaginative, without a lot of fuss
and bother ? and good for you,
too!
The following sauce or stuffing
suggestions from the North
Carolina Poultry Federation seem
especially suited to the holiday
season and there are many other
possibilities for serving roast
duckling any time of the year!
Bask Directions for Preparing
Duckling for Roasting: Thaw
duckling thoroughly. Remove
giblets and neck from inside. Wash
inside and out; drain and pat dry
with,paper towels. SprinUf body
and fMM k cavities evenly with ?r
teaspoon salt. Duckling is now
ready for stuffing and roasting.
Basic Directions for Roasting:
After stuffing (if stuffing is used),
tie legs together, then bring string
up around sides and tie securely at
neck. Pierce back in about four
places with sharp knife (this allows
excess fat to drain during
roasting). Place breast side up on a
wire rack over a roasting pan. Do
not cover. Place in 325? oven and
cook 2H-3 hours for 3 to 4 lb.
bird, 3-3V* hours for 4 to 3 lb.
bird.
Cl?fcTj-OwjT Staffing
V4 I. sak
V4 c. cdcry
V4 c? chopped onion
V4 c. butter or martarine
1 c. cranberries
V4 c. sugar
VS c. orange pieces, drained
V4 c. orange juice
1 T. grated orange rind
4 c. (14 inch) bread cubes
Saute celery and onion slowly in
butter or margarine until tender
but not brown. Add cranberries
and sugar; cook slowly until skins
of cranberries begin to break. Stir
in orange pieces, juice and rind.
Add bread cubes, sak; mix careful
ly. Fill duckling's body cavity with
stuffing and roast. Serve plain or
garnish with additional orange
slices, cranberries and watercress
or parsley. Serves 4.
Cherry Sauce
1 can (1 lb.) pitted red tart cherries
in syrup
2 T. sugar
1 T. cornstarch
1 T. lemon juice
3 whole allspice
3 whole cloves
Drain cherries; save syrup. Add
water to make 1 cup liquid. Com
bine sugar and cornstarch. Add li
quid, lemon juice and spices. Cook
stirring constantly until thickened.
Use y* cup sauce for glazing duckl
ing. Add cherries to remaining
sauce. Heat and serve over duckl
ing. Serves 4.
Apple-Sweet Potato Staffing
'A t. salt
Vx c. crabapple jelly
V* c. orange juice
y? c. chopped onion
2 T. butter or margarine
3 c. diced impeded apple
2 T. sugar
1 t. grated orange rind
1 can (1 lb. 2 oz.) sweet potatoes,
drained and cut into 1 inch chunks.
Combine jelly and orange juice;
heat to melt jelly and bring to boil.
*- Saute onion in butter or margarine
until onion is soft but not brown.
Add apple, sugar, orange rind and
salt; stir carefully and cook until
apples are hot. Fold in sweet
potatoes and 2 T. jelly mixture.
Fill neck and body cavities of duck
loosely with stuffing. Roast duck
ling and brush with remaining jelly
mixture several times during last 30
minutes of baking time. Serve any
remaining jelly mixture several
times during last 30 minutes of
baking time. Serve any remaining
sauce with duckling. Serves 4.
PtaiMlli Out Wkh fate
1 can (8Vi ok.) sliced pineapple
H c. pineapple preserves
1 1. grated lemon rind
1 t. grated orange rind
2 T. butter or margarine
3 to 4 firm bananas, cut into
chunks
1 orange, peeled and sliced
Drain pineapple slices; save
syrup. Combine pineapple syrup,
preserves, lemon and orange rind,
simmer 2 minutes. Save Vi cup of
mixture for glazing duckling. Add
butter or margarine to remaining
sauce. Arrange banana chunks,
pineapple slices and orange slices
in shallow 1 Vi quart casserole;
pour sauce over fruits. Bake in
slow oven (325 ?F.) until bananas
are hot. about 13 minutes. Serve
with duckling. Serves 3 to 4.
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