Recipe - Hawaiian Baked Duck

100 pound DUCK WHOLE FZ
9 pound ORANGES FRESH
2 qt JUICE; PINEAPPLE #3
2 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon GINGER GROUND
4 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN
WELL.

2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT, PEPPER AND GINGER.

3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF
DUCK.

4. COMBINE 2 QT ORANGE JUICE (9 LB (18 ORANGES A.P.)) WITH 2 QT (3/4NO.
3 CYL CN) CANNED PINEAPPLE JUICE.

5. ROAST 2 HOURS OR UNTIL DUCK IS DONE. BASTE FREQUENTLY WITH JUICE
MIXTURE.

6. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.

NOTE: 1. USE VSHAPED 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.
A25000.

Recipe Number: L16401

SERVING SIZE: One fourth DUCK (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.