Ducks With Oranges In Casserole
|Carrots||6 Small, sliced|
|Frozen peas||1 Cup (16 tbs)|
|Onions||3 Small, sliced|
|Canned lima beans||1 Cup (16 tbs)|
|Orange juice||4 Cup (64 tbs)|
|Currant jelly||1 Cup (16 tbs)|
|Cranberry juice||1⁄4 Cup (4 tbs)|
|Mashed potatoes||3 Cup (48 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cut ducks into serving pieces; brown in frying pan in small amount melted fat, reserving drippings in pan.
Place carrots, peas, onions and lima beans in 10 x 15-inch roasting pan with 1 cup water.
Place browned duck pieces over vegetables; cover.
Bake at 375 degrees for 1 hour.
Combine flour, juice of oranges and grated rind, reserving some of rind for topping, jelly, cranberry juice, salt and pepper.
Thin with small amount of liquid from ducks and vege- tables.
Season with additional salt, if desired.
Sim- mer orange juice mixture until well blended.
Spread duck pieces with mashed potatoes.
Cut bacon slices into halves.
Top potatoes with 2 halves of bacon.
Sprinkle with paprika, reserved orange rind and chopped parsley.
Return to oven.
Bake at 475 de- grees until bacon is crisp.
Calories 625 Calories from Fat 110
% Daily Value*
Total Fat 12 g18.8%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 125.5 mg41.8%
Sodium 418.6 mg17.4%
Total Carbohydrates 99 g33%
Dietary Fiber 8.6 g34.2%
Sugars 30 g
Protein 31 g62.6%
Vitamin A 78.9% Vitamin C 147.2%
Calcium 3.7% Iron 20.4%
*Based on a 2000 Calorie diet