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Name: Roast Duck with Apple Jel
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 100
Cuisine: American
Ingredients: 2 oz BUTTER PRINT SURE; 100 lb DUCK WHOLE FZ; 1 1/2 c JUICE APPLE QT CAN; 9 1/2 oz ORANGES FRESH; 7 oz CATSUP TOMATO#10; 6 oz LEMON FRESH; 2 lb HOT SAUCE; 1/4 lb Salt; 2 ts PEPPER BLACK 1 LB CN; 2 tb VINEGAR CIDER

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INGREDIENTS

2 oz BUTTER PRINT SURE
100 lb DUCK WHOLE FZ
1 1/2 c JUICE APPLE QT CAN
9 1/2 oz ORANGES FRESH
7 oz CATSUP TOMATO#10
6 oz LEMON FRESH
2 lb HOT SAUCE
1/4 lb Salt
2 ts PEPPER BLACK 1 LB CN
2 tb VINEGAR CIDER

Servings

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. 2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER. 3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK. 4. ROAST DUCK 1 1/2 HOURS. MELT 2 OZ (1/4 CUP) BUTTER OR MARGARINE. ADD 2 LB (3 CUPS) APPLE JELLY AND 1 1/2 CUPS (1/4-NO. 3 CYL CN) CANNED APPLE JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING UNTIL JELLY IS MELTED. REMOVE FROM HEAT. ADD 1/4 CUP LEMON JUICE (6 OZ (1 1/2 LEMONS A.P.)), 1/2 CUP ORANGE JUICE (9 1/2 OZ (1 1/4 ORANGES A.P.)), 7 OZ (3/4 CUP) TOMATO CATSUP, AND 2 TBSP VINEGAR. STIR UNTIL WELL BLENDED. DURING LAST 30 MINUTES OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F. 5. BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE; ROAST 15 MINUTES. REPEAT WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER. NOTE: 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS). NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. Recipe Number: L16402 SERVING SIZE: 1/4 DUCK From the (actually used today!). Downloaded from G Internet, G Internet.

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Roast Duck with Apple Jel

2 oz BUTTER PRINT SURE
100 lb DUCK WHOLE FZ
1 1/2 c JUICE APPLE   QT CAN
9 1/2 oz ORANGES FRESH
7 oz CATSUP TOMATO#10
6 oz LEMON FRESH
2 lb HOT SAUCE
1/4 lb Salt
2 ts PEPPER BLACK 1 LB CN
2 tb VINEGAR CIDER

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  325 F. OVEN    1.  WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER COLD RUNNING WATER. DRAIN  WELL.    2.  RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.    3.  PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING.  PRICK SKIN OF  DUCK.    4.  ROAST DUCK 1 1/2 HOURS. MELT 2 OZ (1/4 CUP) BUTTER OR MARGARINE. ADD  2 LB (3 CUPS) APPLE JELLY AND 1 1/2 CUPS (1/4-NO. 3 CYL CN) CANNED APPLE  JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING UNTIL JELLY IS MELTED.  REMOVE FROM HEAT. ADD 1/4 CUP LEMON JUICE (6 OZ (1 1/2 LEMONS A.P.)), 1/2  CUP ORANGE JUICE (9 1/2 OZ (1 1/4 ORANGES A.P.)), 7 OZ (3/4 CUP) TOMATO  CATSUP, AND 2 TBSP VINEGAR. STIR UNTIL WELL BLENDED. DURING LAST 30 MINUTES  OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F.    5.  BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE; ROAST 15 MINUTES. REPEAT  WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.    NOTE:  1.  USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING  PANS AND 13 RACKS).    NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.  A-25000.    Recipe Number: L16402    SERVING SIZE: 1/4 DUCK    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (478g)
Recipe Makes: 100 Servings

Calories: 21
Calories from Fat: 3 (14%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 243.3mg		8 %
Potassium 112.7mg		3 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 3.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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