Orange Stuffing Recipe
Ingredients
| Celery | 2 Cup (16 tbs), chopped | |
| Boiling water | 1 Cup (16 tbs) | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Butter or shortening - 1/3 to 1/2 cup | ||
| Oranges with juice - 2 cup, peeled, diced | ||
| Orange rind | 2 Teaspoon, grated | |
| Poultry seasoning | 3/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Soft bread crumbs - 7 to 8 cup, lightly packed | ||
Directions
GETTING READY
1. Preheat the oven to 325°
MAKING
2. In a large pan, heat water and add the celery. Simmer the celery for 10-15 minutes till cooked through. Drain and set aside
3. In a skillet, heat the butter and add the green pepper and the onion to the butter. Saute till tender and translucent. Stuff the duck with the stuffing.
4. Place the duck on the shallow roasting rack and roast in a slow oven for 1 to 1 1/2 hours, until tender. Check the duck for doneness by grasping the end of the leg. The leg moves away easily and if the drumstick meat is very soft when pressed, it is done. The skin should also be crisp.
5. Remove the duck and drain off the fat collected during the roasting process. Use the brown drippings around the duck to make the gravy.
SERVING
6. Serve hot
TIP
Do not baste the duck or prick the skin during the cooking process as the meat juices will drain off leaving the meat dry and gray in color.
1. Preheat the oven to 325°
MAKING
2. In a large pan, heat water and add the celery. Simmer the celery for 10-15 minutes till cooked through. Drain and set aside
3. In a skillet, heat the butter and add the green pepper and the onion to the butter. Saute till tender and translucent. Stuff the duck with the stuffing.
4. Place the duck on the shallow roasting rack and roast in a slow oven for 1 to 1 1/2 hours, until tender. Check the duck for doneness by grasping the end of the leg. The leg moves away easily and if the drumstick meat is very soft when pressed, it is done. The skin should also be crisp.
5. Remove the duck and drain off the fat collected during the roasting process. Use the brown drippings around the duck to make the gravy.
SERVING
6. Serve hot
TIP
Do not baste the duck or prick the skin during the cooking process as the meat juices will drain off leaving the meat dry and gray in color.
Chef
