Source: U.S. Department of Defence
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Roast Duck with Apple Jelly Glaze
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 164 02
ROAST DUCK WITH APPLE JELLY GLAZE
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
690 cal
8g
37 g
56 g
165 mg
145 mg
23 mg
Ingredient
Weight
Measure
Issue
DUCK,WHOLE,READY TO COOK
100 lbs
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
BUTTER
2 oz
1/4 cup 1/3 tbsp
JELLY,APPLE
2 lbs
3 cup
JUICE,APPLE,CANNED
13-1/8 oz
1-1/2 cup
JUICE,LEMON
2-1/8 oz
1/4 cup 1/3 tbsp
JUICE,ORANGE
4-3/8 oz
1/2 cup
CATSUP
6-1/3 oz
3/4 cup
VINEGAR,DISTILLED
1 oz
2 tbsp
Method
1
Wash duck thoroughly, inside and out, under cold running water. Drain well.
2
Rub cavity of duck with pepper.
3
Place duck, breast side up, in pans without crowding. Prick skin of duck.
4
Roast 1-1/2 hours at 325 F. Pour off fat frequently during roasting period.
5
Melt butter or margarine. Add apple jelly and canned apple juice. Stir to break up jelly; continue stirring until jelly is melted.
Remove from heat.
6 Add lemon juice, orange juice, tomato catsup and vinegar. Stir until well blended. Increase oven temperature to 375 F.
7 Brush skin evenly with 1/2 of the glaze; roast 15 minutes. Repeat with remaining glaze; roast an additional 15 minutes or until
tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/roast_duck_with_apple_jelly_glaze.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 7 Ounces |
| Calories: | 690 cal |
| Carbohydrates: | 8g |
| Protein: | 37 g |
| Fat: | 56 g |
| Cholesterol: | 165 mg |
| Sodium: | 145 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| DUCK,WHOLE,READY TO COOK | 100 lbs | ||
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| BUTTER | 2 oz | 1/4 cup 1/3 tbsp | |
| JELLY,APPLE | 2 lbs | 3 cup | |
| JUICE,APPLE,CANNED | 13-1/8 oz | 1-1/2 cup | |
| JUICE,LEMON | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| JUICE,ORANGE | 4-3/8 oz | 1/2 cup | |
| CATSUP | 6-1/3 oz | 3/4 cup | |
| VINEGAR,DISTILLED | 1 oz | 2 tbsp |
| Method: | |
|
1 Wash duck thoroughly, inside and out, under cold running water. Drain well. 2 Rub cavity of duck with pepper. 3 Place duck, breast side up, in pans without crowding. Prick skin of duck. 4 Roast 1-1/2 hours at 325 F. Pour off fat frequently during roasting period. 5 Melt butter or margarine. Add apple jelly and canned apple juice. Stir to break up jelly; continue stirring until jelly is melted. Remove from heat. 6 Add lemon juice, orange juice, tomato catsup and vinegar. Stir until well blended. Increase oven temperature to 375 F. 7 Brush skin evenly with 1/2 of the glaze; roast 15 minutes. Repeat with remaining glaze; roast an additional 15 minutes or until tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence