Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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Trinculo's Cafe has won the
award!
October 24, 2002
Okay, we are going to throw you a curve ball - DUCK! Whew...that was close.
But duck is the topic of the moment - crisp, succulent, satisfying. We love
the little quackers in all their incarnations - newly hatched, quacking
abstractedly as they dive for food, AND on a plate, ready to tickle our
tastebuds.
Many people think duck is a fatty meat, and it CAN be if you don't
roast it right. The following recipe, served with wild rice and
baked apples, will make you forget that you ever thought duck was
too heavy. We never thought the capital of our native state was very
exciting, but "Roast Duckling Hartford" might cause us to change our mind.
Roast Duckling Hartford
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 firm duckling, 4-5 lbs.
salt
1/2 cup mint jelly
1/2 cup A1 Steak Sauce
2 1/2 tsp. grated orange rind
Preheat oven to 350° F.
Rub the inside of the duckling with salt.
Place breast side up on rack in shallow
baking pan. Bake as is 2 1/2 - 3 hours or
until tender. Pierce the surface of the
skin occasionally with a fork to allow
juices to run.
While duckling is roasting, combine the jelly,
steak sauce and orange rind in a small saucepan
and cook over medium heat until mixed and melted.
About 30 minutes before duckling is done, baste
well with sauce.
Reheat remaining sauce when duckling is done.
Serve to accompany the superbly roasted slices
of delectable duck.
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Until next time, see you around the galaxy.
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