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Roast Duckling with
Orange Flavor
Stuffing, of course.' Let marjoram be the
starring herb as jou combine your fa
vorite stuffing with diced apples.
2 ducklings, 4 Ibi. each, ready-to-
cook weight
1 to 2 teaspoons salt
1 cup orange ulce
2 tablespoons butter
1. Clean ducklings and cut off necks at
bodies, leaving on neck skin. (If duck
lings are frozen, thaw according to direc
tions on pkg.) Rinse ducklings and pat
dry with absorbent paper. Rub cavities
with salt; set aside.
2. Put orange juice and butter into a
small saucepan. Set over low heat; stir
occasionally until butter is melted. Re
move from heat. Using a pastry brush,
brush cavities of ducklings with orange
juice mixture.
3. Lightly fill body and neck cavities with
stuffing. To close body cavities, sew, or
skewer and lace with cord. With skewers
fasten neck skin to backs, and wings to
bodies. Place ducklings breast-side up on
rack in roasting pan. Brush with orange
juice mixture.
4. Roast uncovered at 325F. Brush fre
quently with orange juice mixture during
roasting period. Spoon drippings and fat
from roasting pan into a bowl as they
accumulate; reserve for gravy. Roast 2Vfc
to 3 hrs., or until ducklings test done. To
test doneness, move leg gently by grasp
ing end bone; drumstick-thigh joint
moves easily. (Protect fingers from heat
with paper napkin.) Place duckling on a
heated platter; remove skewers and cord.
Keep warm while preparing gravy. Serve
immediately. 6 to 8 servings
Note: To crisp skin, set ducklings in
broiler for a few min. before serving.
For Broiled Orange Slices Cut rinsed
oranges into Vt in. slices. Arrange on
broiler rack. Brush with melted butter
and sprinkle with brown sugar. Broil
about 3 in. from source of heat 5 to 7
min., or until slices are lightly browned
and sugar is melted.
Orange Gravy
Drippings from ducklings
3 tablespoons flour
V teaspoon salt
Vs teaspoon pepper
2 cups liquid (drippings and orange
lulce)
Vj cup orange marmalade
1. Leaving brown residue in roasting pan,
pour the remaining drippings into the
bowl containing the reserved drippings
and fat. Allow fat to rise to surface; skim
off fat and reserve. Remaining drippings
are meat juices and orange juice which
should be used as part of the liquid in
the gravy.
3. Measure into roasting pan 3 table
spoons of the reserved fat. Blend in flour,
salt, and pepper until smooth. Stirring
constantly, heat until mixture bubbles.
Remove from heat and add slowly the 2
cups liquid, stirring constantly and vig
orously. Return to heat and cook rap
idly, stirring constantly, until gravy
thickens. Cook 1 to 2 min. longer. While
Here's a preview of sumptuous holiday foods
you can plan now. If these recipes were printed in appropriately
"perfumed" inks, what a heavenly, hearty aroma of
roasting duck and baking cake would rise from this
pre-Christmas issue of FAMILY WEEKLY.
ttlee-Cheese Putts
To enliven a buffet which includes sliced
cold meats and poultry, a single hot dish
. . . these deep-fried Rice-Cheese Puffs,,
for example . . . can bring your best chaf
ing dish or serving casserole to the festive
board.
1 Vi UP cooked rice
V wp (about 3 ex.) grated sharp
Cheddar cheese
4 teaspoons butter or margarine
4 teaspoons flour
i4 teaspoon salt
Few grains pepper
Vs tuP milk
j teaspoon grated onion
y4 teaspoon dry mustard
teaspoon Worcestershire sauce
5 drops Tabasco
Few grains cayenne pepper
1 egg, slightly beaten
1 tablespoon milk
Vi UP fin' dry bread crumbs (about
1', slices bread)
Hydrogenated vegetable shorten
Ing, lard, or cooking oil for
deep-frying
1. Melt butter in a saucepan over low
heat. Blend in the flour, salt, and pepper.
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add the milk
gradually, stirring constantly. Return to
heat and bring rapidly to boiling, stir
ring constantly; cook 1 to 2 min. longer.
Cool sauce slightly and add the grated
cheese all at one time. Stir sauce rapidly
until cheese is melted. Stir in the onion,
dry mustard, Worcestershire sauce, Ta
basco, and cayenne pepper. Mix with the
cooked rice and set in refrigerator to chill
(about 1 nr.).
2. About 20 min. before deep-frying, fill
a deep saucepan or automatic deep-fryer
one-half to two-thirds full with fat. Heat
fat slowly to 375F. (When using auto
matic deep-fryer follow manufacturer's
directions for amount of fat and timing.)
3. Mix together the egg and milk. Shape
chilled cheese mixture into 2-in. balls.
Dip each ball into the egg mixture; coat
by rolling in the bread crumbs.
4. Deep-fry cheese balls in heated fat.
Fry only as many balls at one time as
will float uncrowded one layer deep in
fat. Turn balls with a fork as they rise to
surface and several times during cook
ing (do not pierce). Fry 1 to 2 min., or
until balls are golden brown. Lift them
out with a slotted spoon and drain over
fat for a few seconds before removing to
absorbent paper. About 12 puffs
stirring, scrape bottom and sides of pan
to blend in brown residue. Add the
orange marmalade and stir until well
blended. Remove from heat and serve hot
Wild itiee and Mushroom
3 cups water
1 teaspoon salt
Vi teaspoon Accent
1 cup wild rice
Vi lb. mushrooms
y4 cup butter
2 tablespoons finely chopped onion -Vs
tuP butter, melted
1. Bring water, salt, and Accent to boil
ing in a deep saucepan.
2. Wash wild rice in a colander or sieve.
Add rice gradually to water so that boil
ing will not stop. Boil rapidly, covered,
30 to 40 min., or until a kernel of rice is
entirely tender when pressed between
fingers. Drain rice in a colander or sieve.
To keep rice warm, place colander over
hot water and cover with a folded towel.
3. Wipe mushrooms with a clean, damp
cloth and cut off tips of stems. Slice
lengthwise through stems and caps.
4. Heat Va cup butter in a medium-size
skillet Add the mushrooms and onion.
Cook slowly, occasionally moving and
turning with a spoon, until mushrooms
are lightly browned.
5. Remove from heat. Combine mush
rooms, onion, and wild rice with the
melted butter. Toss gently until mush
rooms and butter are evenly distributed
throughout rice. Turn hot mixture into a
warm serving dish. . 6 to 8 servings
14 Family Weekly, December t, 1957