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Show Roast Duck With Raisin Stuffing 1 4-lb. duck ' y -'I' 2 cups cold cooked rice i 12 cup raisins 18 tsp. ground cardamon s4''r 1 tsp. grated orange peel "laSfc 4t$) 1 T. instant minced onion l4J - ,3, 'T PVsn 2 T. melted butter J'X 1 cup peeled, grated raw apple JryXTt -y y3 cup sffecf flour jfSS 2 cups parsley sprigs rf orange slices flnse and drain raisins. Combine raisins with rice, cardamon, orange peel, tsp. salt, onion, butter and apple and mix lightly. Stuff mixture loosely into body cavity of duck; close opening with lacing pins and string. Roast duck in a moderate oven 325') about 2 hours, or until browned and crispy. Transfer duck to a hot platter. To make the gravy, skim fat from drippings, saving Vz cup fat. Blend fat with flour. Add water and drippings from pan and cook, stirring constantly, until mixture thickens. Season to taste with salt. Cut duck into quarters. Pile hot stuffing on platter and arrange duck pieces on top. Garnish with parsley and orange slices. Makes 4 servings. yfCV Egg Nog Custard if 1 T 2 cups Knudsen Egg Nog A Jr 2 eggs S J I 1. Preheat oven to 350 0 F. 4$$$ j 2. Beat eggs and gradually add eggnog, beating. 3. Pour mixture into 4 to 6 buttered custard cups. I 4. Place custard cups in a pan of hot water and bake 30 minutes or until a knife inserted in the custard comes out clean. Variation: Lemon custard-Add 2 tablespoons of sugar and the grated peel of 12 lemon to the eggnog mixture. |
