CookingRoast Duck
For the duck
1 duck 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon salt 1 large granny smith apples 2 cloves garlic 2 sage leaves 1 teaspoon light olive oil
Mango Sauce
4 tablespoons spicy mango chutney 2 tablespoons peach preserves 1 orange, juice of 3 tablespoons of duck drippings, from pan 1/4 cup red wine
2-4 servings Change size or US/metric
Change to: servings US Metric
2 hours 25 minutes 25 mins prep
Sprinkle chili powder, garlic powder, and salt all over ducks. Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture. Chop apple into 1-inch pieces and stuff inside ducks. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. Serve Mango sauce over sliced duck breasts or other parts. Makes about 1 cup.
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