"I am an
avid duck hunter and invented this recipe through various experimentation.
I used the chili powder one day because I thought I picked up
paprika and found that it was much better!" - Submitted
by Lisa Doricchi of Chesapeake City, Maryland USA.
Wild Duck L'Orange
2 mallard ducks
2 tablespoons chili powder
2 tablespoons Lawry's brand garlic salt
1 large Granny Smith apple
2 garlic cloves
2 sage leaves
1 teaspoon light olive oil
L'Orange Sauce (recipe follows)
Sprinkle chili powder and garlic 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
Bake at 350°F (175°C) for 1 hour
and 10 minutes for slightly rare ducks.
Makes 4 servings.
4 tablespoons mango chutney (Major Greys
bottled found in grocery store)
2 tablespoons peach preserves (low sugar)
Juice of one whole orange
3 tablespoons of duck drippings from pan
1/4 cup of red wine (Cabernet)
Put ingredients in saucepan and heat until
alcohol simmers off, about 6 minutes. Serve L'Orange sauce over
sliced duck breasts.