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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Mar 10, 1972
Page
9
A historic recipe for preparing two frozen ducklings with celery stuffing, prunes, almonds and canned pear syrup. Process includes thawing, salting, stuffing, skewering, covering openings, and roasting at 325 degrees for about three to four hours until tender. Includes directions for glazing pears.
Pears prepared with pear syrup apricot glaze, sherry butter and mustard, then baked and served with ducklings and stuffing. Side dishes include honey glazed carrots, buttered Brussels sprouts and long grain rice stay‑perfect pouches.
Holiday dining theme with duckling recipes and festive sides. Duckling quarters roasted with apricot sherry glaze, rice pilaf, orange zest, and cheese stuffed pear salads feature in a seasonal menu. Includes storage tips and serving suggestions for a home holiday feast.
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