Angostura Duckling Casserole
|Duckling||5 Pound, thawed and cut into serving pieces|
|Angostura aromatic bitters||2 Tablespoon|
|Brown rice||1 1⁄2 Cup (24 tbs)|
|Canned sliced mushrooms||6 Ounce (1 Can)|
|Onion||1 Medium, chopped|
|Poultry seasoning||1⁄2 Teaspoon|
|Frozen concentrated orange juice||6 Ounce, thawed (1 Can)|
|Water/Duckling broth made from bones and giblets||2 Cup (32 tbs)|
|Carrots||6 , sliced|
|Green pepper||1 , chopped|
Brush duckling pieces thoroughly with angostura bitters.
Chop a few pieces of the duckling fat; fry in a large skillet until pieces are crisp.
Remove crisp pieces and brown duckling in the fat on all sides.
Cook duckling slowly for 30 minutes.
Butter a 3 quart casserole; pour in rice.
Top with duckling; spoon 1/4 cup of the duckling drippings in the skillet over the pieces of duckling.
Combine undrained mushrooms; onion, poultry seasoning, salt, orange juice and water.
Pour mixture evenly over duckling.
Add carrots and green pepper.
Cover; bake in preheated 350 degree oven for 40 to 50 minutes or until duckling and rice are tender.
Transfer to : chafing dish for elegant buffet service.