Cantonese Duck

Name: Cantonese Duck
Ingredients: 2 ready to cook wild ducks (1 to 2 pound each); 1 orange, cut into wedges; 3 -5 fresh celery leaves; salt; Sauce; 1/2 cup apricot preserves; 1/4 cup water; 1 tablespoon prepared mustard; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 1/2 teaspoon msg (monosodium glutamate) (optional)

11 ingredients

11 steps

Ingredients

2 ready to cook wild ducks (1 to 2 pound each)
1 orange, cut into wedges
3 -5 fresh celery leaves
salt
Sauce
1/2 cup apricot preserves
1/4 cup water
1 tablespoon prepared mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon msg (monosodium glutamate) (optional)

Directions

1

Season both ducks inside and out with salt.
2

Place half the orange wedges and a few celery leaves into the cavity of each bird.
3

Place birds, breast side up, on rack in shallow roasting pan.
4

Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
5

If necessary, cover pan with foil to prevent excess browning.
6

Prepare sauce by combining all (sauce) ingredients in a sauce pan.
7

Heat through (for about 5 minutes), stirring constantly.
8

During the last 10 minutes of roasting, baste ducks occasionally with sauce.
9

Remove ducks from oven; discard stuffing.
10

Serve over hot cooked rice.
11

Serve remaining sauce on the side.