Recipe - Roast Duck With Apple Jel

100 pound DUCK WHOLE FZ
2 ounce BUTTER PRINT SURE
9 One half ounce ORANGES FRESH
6 ounce LEMON FRESH
1 One half cup JUICE APPLE QT CAN
2 teaspoon PEPPER BLACK 1 LB CN
7 ounce CATSUP TOMATO#10
2 pound HOT SAUCE
2 tablespoon VINEGAR CIDER
One fourth pound SALT TABLE 5LB

PAN: 18 BY 24INCH 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 One half HOURS. MELT 2 OZ (One fourth CUP) BUTTER OR MARGARINE. ADD
2 LB (3 CUPS) APPLE JELLY AND 1 One half CUPS (1/4NO. 3 CYL CN) CANNED APPLE
JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING UNTIL JELLY IS MELTED.
REMOVE FROM HEAT. ADD One fourth CUP LEMON JUICE (6 OZ (1 One half LEMONS A.P.)), 1/2
CUP ORANGE JUICE (9 One half OZ (1 One fourth ORANGES A.P.)), 7 OZ (Three fourths 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 One half OF GLAZE; ROAST 15 MINUTES. REPEAT
WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.

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: L16402

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.