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.