Here’s an excellent tasting orange sauce, easy to make…. As my creations can not exceed four ingredients I consider it a good recipe…

-1 cup of orange juice (no pulp)
-1/4 cup of white sugar
- 1 teaspoon of nutmeg

Bring to a rolling boil in a medium sauce pan. Add…

-1 tablespoon of cornstarch

and stir until thickened….

Also good on venison and turkey, but haven’t tried it yet.

Submitted by Blackdog

2 ducks
Salt and pepper to taste
2 apples
1/2 cup butter or margarine
1 cup sherry

Rub the whole ducks inside and outside with a little salt and pepper. Put an apple, unpeeled and quartered, in each duck, and fasten the body cavity. Saute the ducks in the butter until light brown. Put them in a baking pan and add the sherry. Cover and bake in a hot (425 degrees F.) oven for about 45 minutes. Make a flour gravy with the drippings, if you wish to. Serve with a fruit jelly.

2 cups roasted duck meat
Duck carcas
1 onion, chopped
Celery leaves to taste
2/3 cup uncooked rice
2 tbsp. butter
3/4 cup finely chopped celery
1 cup leftover duck gravy

Break carcass apart and add 4 cups water, chopped onion (reserving 1 tsp.) and celery leaves. Simmer for 1 hour; strain; bring to boiling point and stir in slowly 2/3 cups rice.

Cook rice in the liquid until tender (about 1/2 hour); drain and reserve the liquor. melt 2 tbsp. butter, add cinely chopped celery and 1 tsp. grated onion; saute covered for 5 minutes. Add the duck meat, rice, and 1 cup duck liquor (or leftover duck gravy). Mix ingredients well with a fork. Serve hot with stewed plums or apricots.

Fillet duck breasts from breastbone. Cut cross-grain into 1/2 in thick steaks. Tendersize duck steaks with meat hammer. marinate 2 hours in Italian Salad Dressing. Wrap in bacon; skewer with heavy toothpicks. Broil or grill until bacon is cooked.

Place 1/2 orange inside the cavity of each duck. Place the ducks on a rack in a shallow pan and roast in a 450-475 degrees F. oven. Baste ducks well with melted butter and red or white wine or with melted butter and orange juice. Roast for 20- 30 minutes. Season with salt and pepper.

3 duck breasts
2 cups milk
2 onions
1/4 cup oil
1 cup flour

Cut meat from breasts into 1/4 inch thick slices and soak them in milk for 6-8 hours. Fry onions in oil. Drain milk, roll duck strips in flour and fry. Season to taste and serve with fried onions

2 ducks, cleaned
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1/8 tsp. garlic
2 apples, quartered
2 onions, quartered
4 slices bacon or salt pork, uncooked
1/3 cup butter or margarine, melted
2 cups water
3 cups canned sauerkraut
1 tsp. caraway seeds
2 slices cooked bacon, crumbled

Season ducks with mixture of paprika, salt, pepper, and garlic salt. Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan. Cover breasts with uncooked bacon and place into baking pan with melted butter and water. Place pan in preheated 350 degrees F. oven; bake 3 hours. Baste every 30 minutes. Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish. Mix well. Place in oven 20 minutes before ducks are done. Serve quartered ducks on sauerkraut. Serves 8.

2 dressed duck, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/2 cup oil
3 celery leaves, chopped
2 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
Parsley

Season duck with salt, black pepper, and red pepper. Heat oil in large, heavy pan until very hot. Brown ducks in hot oil. Remove from pan; place onions, garlic, celery, and green pepper in same pan. Replace duck in pan. Cook over medium heat for 15 minutes, stirring frequently. Add water; cover. Cook slowly for 2 1/2 hours or until tender. Replenish water if necessary. About 15 minutes before serving, add green onions and parsley. Serve over rice, if desired.

1 dressed duck
salt and pepper
water
1 small box wild rice, cooked

Put duck in crock pot. Add salt, pepper, and a small amount of water. Cook on low for 8 hours. Discard skin and bones. Pull meat apart into small pieces. Mix rice and duck meat. Put in greased casserole dish. Heat thoroughly at 350 degrees. Serve with homemade bread.

1 goose or 2 ducks, cut up
1 potato, cut into large wedges
Salt and pepper
1 apple, cut into wedges
Bacon drippings - approx. 2 tbsp.
Corn meal
Water

Combine all ingredients except corn meal. Cover with water and cook until tender (turning once); discard potato and apple. Mix corn meal and water until mix will pat into dumplings. Add dumplings and cook until done.

Duck
1 onion, sliced
1/2 cup butter or drippings
Salt and pepper
1 cup fresh mushrooms - sliced
2 cups water
1 bay leaf
2 tablespoons flour
1/8 teaspoon powdered thyme

Prepare and disjoint duck, brown with onion and baste with fat. Add salt, pepper, water, and bay leaf. Cook 1 1/2 hours over low heat. Saute mushrooms, add flour and thyme. Add to duck and continue to cook 30 more minutes. Serve with wild rice.

Wild ducks
Salt
Skinned onions
Thin bacon slices
Dry red wine
Flour for gravy

Allow one pound of duck per person. Dry them thoroughly inside and out and rub inside with salt. Fill the insides with skinned whole onions. Place in an uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous), 15-20 minutes per pound for well done. Baste frequently with drippings to which the dry red wine was added.

Mix cold water with drippings and thicken with flour for gravy.

2 young, plump wild ducks, cleaned
Parsley, grapes, apple wedges
2 small onions, chopped
1 cup chopped apple, unpeeled
1 1/3 cups water
6 tbsp. melted shortening or bacon drippings
2/3 cup orange juice
2/3 cup chopped celery
Salt

Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges. 6 servings.

4 ducks
1 stick margarine, melted
1 large pkg. seasoned bread stuffing
1 1/2 cup broth
1/2 cup celery, diced
1 1/2 cup onion, diced
1/2 cup mayonnaise
2 eggs- beaten
1 1/2 cup milk
1 can mushroom soup
1 cup grated cheese

Boil ducks until tender in covered pan. Save broth. Take meat from bones and chop. Mix well with all ingredients EXCEPT mushroom soup and cheese. Put in large buttered casserole and let stand overnight in refrigerator. Pour mushroom soup over casserole and bake 1 - 1 1/2 hours at 400 degrees. Sprinkle grated cheese over top last few minutes of cooking.

2 large ducks
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. tomato catsup
1 tbsp. butter

Disjoint ducks. Brown under broiler, basting frequently with sauce made of remaining ingredients. Sprinkle on salt and paprika before serving.

3-4 lbs. meat from young ducks
cut into 1 1/2″ cubes, skin on
3/4 cup boiling water
1/2 cup cider vinegar
2 eggs, lightly beaten
1/2 cup sugar
3/4 cup flour
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. soy sauce
1/2 tsp. salt
1/4 cup cold water
1/2 cup pickled ginger root - sliced
Fat for deep-frying
Make a frying batter of eggs, flour, 2 tbsp. water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar;stir until sugar is dissolved. Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water;stir into vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck.

Breasts of 2 ducks
1 pkg. dry onion soup mix
1 apple, sliced
2 cups water
1 orange, sliced

Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Remove apple and orange slices and place fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 degrees for 2 hours. Serve with pan drippings. Serves 4.

2 duck breasts, boned and sliced
1/4 cup parmesan cheese
1 beaten egg mixed with 1 tsp. water
1 cup Wesson oil

Heat oil in heavy skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.

5 Teal ducks
2 sticks butter
1 jar orange marmalade
Salt and pepper

Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in cold salt water. Rinse. Salt and heavily pepper ducks. Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 15-20 minutes. Baste frequently with marmalade-butter sauce while cooking. Serve with wild rice, spinach salad, homemade rolls, and a good dry wine. Serve with remaining orange marmalade sauce.

1 (5-6 lbs.) duck
1 med. onion, peeled
1 tbsp. butter
3 oranges
1 tbsp. flour
Salt and pepper
1 (8 oz.) jar orange marmalade

Simmer the neck and giblets of duck in water to cover for about 1/2 hour. Chop giblets and discard neck. Melt butter and stir in flour. Add stock from giblets and orange marmalade and set aside. Season duck inside and out with salt and pepper and dredge lightly with flour. Put onion in cavity of duck. Peel one of the oranges and put in the cavity. Secure with skewers. Put onto a rack in a shallow roasting pan and cook for 30 minutes at 450 degrees. Reduce heat to 350 degrees and pour marmalade gravy over the duck. Cook for 1 hour, basting occasionally. Remove duck from oven. Take most of fat from pan and make a gravy with the remaining pan drippings. Decorate with the remaining two oranges. Serves 4.

2 ducks cleaned
1 orange, sliced
2 cups orange juice
Cornstarch for thickening
1 cup sugar

Remove cooked ducks from oven and quarter. Pour orange juice into saucepan. Bring to boil, add sugar and stir 5-6 times. Reduce heat to medium and thicken to medium sauce with cornstarch. Remove from stove; add orange slices. Pour over quartered ducks. Serves 8.

2 ducks, cleaned
1 (16 oz.) can pineapple, diced
Cornstarch for thickening

Remove cooked ducks from oven and quarter. Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks. Serves 4.

2 mallard ducks cleaned
salt and pepper
1 large onion, chopped
2 ribs celery, chopped
4 slices bacon or salt pork
3 cups water
1 tsp. prepared herb seasoning
2 chicken bouillon cubes

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast. Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat. Serves 8 (if quartered).