* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection. To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees and roast 45 minutes longer. Remove duck from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. This recipe yields 2 (??) servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 01-01-1997 NOTES : Joes note: Somehow 5 pounds of duck doesnt compute into 2 servings to me (maybe 4 servings ???). Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (2353g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 45.3mg||1 %|
|Total Carbohydrate 69.9g||21 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 69.7g|
|Protein 0.3g||0 %|
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Calories per serving: 258
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