Our Visual Specialist Katie shared this recipe she recently made. She found the recipe on Kraft’s web site and though it called for pork chops, she used it on duck, harvested by her husband Lance who works in our Hunting Dept. She actually used three ducks of varying sizes (which she wouldn’t recommend) and said it was great, so we wanted to share!Orange-Glazed Duck
Two cups dry stuffing mix
1 can (11 oz) mandarin oranges, drained and chopped
1 C hot water
¼ C orange marmalade
1 Tbsp. Grey Poupon savory honey mustard or similar honey mustard.
Preheat oven to 400°F. Combine dry stuffing mix, oranges and hot water and stir just until moistened. Spoon into 13x9-inch baking dish. Top with ducks. Mix marmalade and mustard and spread over ducks.
Bake 30 min. or until ducks are cooked through. Top with stuffing for a beautiful presentation!
Note: USDA recommends cooking whole duck or goose to a safe minimum internal temperature of 165 °F, as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F.Approximate Duck and Goose Cooking Times Type of Duck or Goose Roast Grill
Direct heat Smoke
Indirect heat* Braise Whole duckling, 4 to 6 lbs
Do not stuff. 30 to 35 min./lb. at 350 °F Not preferred 2-½ hours Not preferred Duckling breast Brown skin-side down in a skillet over medium heat. Then cook in a 425 °F oven 12 minutes. Grill skin side down 6 minutes; turn and grill 7 to 8 minutes. 1 to 2 hours 60 to 75 minutes Duckling legs or thighs Roast 1 ¼ to 1 ½ hours at 325 °F. Grill legs/thighs 30 minutes, turning every 5 minutes. 1 ½ to 2 hours 1 ½ hours Whole young goose, 8 to 12 lbs 2-½ to 3 hours+ Not suitable 2 to 2-½ hrs Not preferred Young goose, cut up 2 hours 35 to 40 min. 2 hours 2 hours
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