Angostura Duckling Casserole Recipe
Angostura Duckling Casserole is a delicious dish that compliments any meal plan. This yummy duck preparation is also a personal favorite. The Angostura Duckling Casserole is simply heavenly! Try it!
Ingredients
| 1 5 lb. duckling, thawed and cut into serving pieces | ||
| 2 tbsp. Angostura aromatic bitters | ||
| Brown rice | 1 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 6 Ounce | |
| Onion | 1 Medium, chopped | |
| Poultry seasoning | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| 1 6-oz. can frozen concentrated orange juice, thawed | ||
| 2 c. water or duckling broth made from bones and giblets | ||
| Carrots | 6 , sliced | |
| Green pepper | 1 , chopped | |
Directions
Brush duckling pieces thoroughly with angostura bitters.
Chop a few pieces of the duckling fat; fry in a large skillet until pieces are crisp.
Remove crisp pieces and brown duckling in the fat on all sides.
Cook duckling slowly for 30 minutes.
Butter a 3 quart casserole; pour in rice.
Top with duckling; spoon 1/4 cup of the duckling drippings in the skillet over the pieces of duckling.
Combine undrained mushrooms; onion, poultry seasoning, salt, orange juice and water.
Pour mixture evenly over duckling.
Add carrots and green pepper.
Cover; bake in preheated 350 degree oven for 40 to 50 minutes or until duckling and rice are tender.
Transfer to : chafing dish for elegant buffet service.
Chop a few pieces of the duckling fat; fry in a large skillet until pieces are crisp.
Remove crisp pieces and brown duckling in the fat on all sides.
Cook duckling slowly for 30 minutes.
Butter a 3 quart casserole; pour in rice.
Top with duckling; spoon 1/4 cup of the duckling drippings in the skillet over the pieces of duckling.
Combine undrained mushrooms; onion, poultry seasoning, salt, orange juice and water.
Pour mixture evenly over duckling.
Add carrots and green pepper.
Cover; bake in preheated 350 degree oven for 40 to 50 minutes or until duckling and rice are tender.
Transfer to : chafing dish for elegant buffet service.
Chef
