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Duckling with Apple and
Sweet Potato Stuffing
1 frozen duckling, defrosted
ltsp. salt
1/2 cup crabapple jelly
1/4 cup orange juice
3/4 cup chopped onion
2 T. butter or margarine
3 cups diced unpeeled apple
2 T. sugar
1 tap. grated orange rind
1 can (1 lb. 2 oz) sweet potatoes, drained and cut into 1-inch chunks
Wash and drain duckling; pat dry with paper toweling. Sprinkle neck and body cavities with 1/2 teasppon salt. Combine jelly and orange juice; heat to melt jelly and bring to boil. Saute onion in butter until onion is soft but not brown. Add apple, sugar, orange rind and remaining 1/2 teaspoon salt; stir carefully and epok until apples are hot. Fold in sw^et potatoes and 2 tablespoons jelly nature. Fill neck and body cavities loosely with stuffing; skewer neck skin to back; cover opening of body cavity with aluminum foil; tie legs together loosely. Place duckling .on rack in roasting pan. Bake at 350 degrees, or until drumstick is very tender, about 45 minutes per pound. Brush with remaining jelly mixture several times during last 30 minutes of baking time. Serve any remaining sauce with duckling. Makes 3 to 4 servings.
Rock Cornish hens may be the answer for someone who lives alose. They are a special small breed of chicken. Once considered to be a rare delicacy, these birds are now readily available, and can be purchased in most supermarkets at prices comparable to conventional chickens. While these birds are delicious when cooked in the traditional manner of being stuffed and roasted, they are equally as delicious and tender when broiled. Rock Cornish hens are usually 5 to 7 weeks old and weigh no more than 2 pounds. For two servings, one needs to purchase a hen that is at least Wz pounds. A 1-pound bird will serve one person.
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