Recipe - Duckling With Star Fruit Sauce

ROAST DUCKLING
2 4 pound Domestic Ducklings,
Thawed if frozen
1 teaspoon Dried Thyme Leaves
1 teaspoon Fresh Parsley, chopped
2 Bay Leaves
1 small Onion, chopped
1 Carrot, thinly cut or sliced up
1 small Stalk Celery, chopped
Salt and Pepper

STAR FRUIT SAUCE
1 cup Dry White Wine
1 cup Medium Dry Sherry or Port
One fourth cup Rice Vinegar
1 teaspoon Tomato Paste
7 ounce Star Fruit, pared, pureed,
And sieved (1/3 cup)
Star Fruit for garnish

Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from body
cavity of ducklings and reserve for another time. Rinse ducklings inside
and out with cold water. Pat dry with paper towels. Stuff ducklings with
thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to
taste. Tie legs together with string. Pierce skin all over with tip od
small knife. Arrrange ducklings on rack in large shallow roasting pan.

Roast at 375øF for 1 One half to 2 hours until thermometer inserted between leg
and thigh registers 180øF. Spoon off fat from roasting pan several times
during baking. Remove ducklings and rack from pan, reserving drippings in
pan. Keep ducklings warm.

Source; Victoria Magazine, Jan. 1994 Typed for you by Katherine Smith
Cyberealm BBS and home of KookNet, Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini