The Late Great Fred Koss' Purple Duck
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Duck
- 2 ducks, quartered and trimmed of excess fat
- salt and pepper
- 1⁄2 teaspoon garlic powder
-
Sauce
- 2 (12 ounce) cans purple plums, strained and pits removed
- 2 (12 ounce) cans frozen pink lemonade concentrate
- 3 tablespoons fresh lemon juice
- 1 1⁄2 cups dry white wine
- 1⁄2 cup soy sauce
- 3 tablespoons grated fresh orange rind
- 2 tablespoons grated fresh lemon rind
- 2 teaspoons powdered ginger
- salt and black pepper
- garlic powder
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup catsup
- red food coloring, generous amounts
-
Garnish
- 4 oranges, cut into halves
- 8 slices canned crabapples (rings)
- 8 maraschino cherries
directions
- Preheat oven to 400 degrees F.
- Quarter 2 ducks and trim all excess fat, pricking skin all over to allow fat to escape during cooking.
- Season ducks with salt, pepper, and garlic powder.
- Place ducks in a roasting pan with a rack and bake for 1 hour at 400 degrees F, checking occasionally to make sure meat doesn't burn.
- When ducks have roasted for 45 minutes, begin making the sauce.
- In a food processor or blender, combine the sauce ingredients except for red food coloring and blend until smooth.
- Pour mixture into saucepan and simmer for 10 minutes.
- When ducks have roasted an hour, carefully set aside the duck pieces, remove the fat from the pan drippings and add drippings to the sauce and simmer an additional 5 minutes, adding food coloring to achieve preferred color.
- Back in the roasting pan, place each duck quarter on half of an orange and pour the sauce all over.
- Decrease oven temperature to 300 degrees and roast the ducks for an additional 2 hours, basting every 15 minutes.
- Transfer roasted duck quarters to large serving platters, and garnish platters with the baked oranges topped with crab apple rings and maraschino cherries, and accompanied with saffron rice.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>