Glazed duckling with cling peaches a glossy supper idea
The recipe outlines oven roasted duckling glazed with a rosy peach sauce and a tangy fruit cocktail stuffing. It pairs the golden duck with cling peach halves, a mixed green salad, and a fruit glaze featuring currant jelly grenadine and spices for an elegant one-dish meal.
Bel Canto Duckling Halves with Rice and Sauce
Wash and dry duckling halves. Salt cavities and bake skin side up in a shallow pan at 325 F until tender, about two hours. Cook onion in butter until tender. Stir in sauce and serve over rice with optional green grapes garnish. Yield two servings.
Bel Canto Sauce for Fruit and Duck Country Style
Fruit and duck accompaniment recipe yielding about 5 cups. Mix orange juice marmalade orange rind liqueur butter and optional orange liqueur. Cook until thickened then brown bananas and peaches. Add to sauce pour over fruit serve with rice and duck garnish with grapes.
Iced Fruit Cocktail Delight
Mix one can fruit cocktail with half a pint of raspberry or orange sherbet drained, add two tablespoons Cointreau and mint sprigs. Chill and serve in dessert glasses topped with sherbet or ice. Garnish with mint. Yield two generous servings.
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Wesler