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Duckling With Orange sauce

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Duckling with Orange Sauce (Caneton à L’Orange)

Serve with baked squash.

1 (4 to 5 pound) duckling
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur (optional)

Fasten neck skin of duckling to back with skewers.
Lift wing tips up and over back for natural brace.
Place duckling, breast side up, on rack in shallow roasting pan.
Prick skin with fork. Roast covered at 325 degrees F until done, about 2 1/2 hours, removing excess fat from pan occasionally.
If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft.
Let stand 10 minutes for easier carving.

Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
Mix water and cornstarch; stir into sauce.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in orange sections and liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.

Yields 4 servings.

French Garden peas

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French Garden Peas

1 1/2 cups shelled fresh green peas*
1 cup shredded lettuce
3 scallions, sliced
2 tablespoons water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon granulated sugar
Dash of pepper

Heat all ingredients to boiling; reduce heat.
Cover and simmer until peas are tender, about 8 minutes.

Yields 4 servings.

* 1 (10 ounce) package frozen green peas can be substituted.

Crusty Potato cake

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Crusty Potato Cake (Pommes de Terre Anna)

6 medium baking potatoes, thinly sliced
1 teaspoon salt
Pepper
1/3 cup butter or margarine, melted

Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate.
Sprinkle with small amount of salt and dash of pepper.
Repeat until all potatoes have been layered, sprinkling each layer with small amount of salt and dash of pepper.
Pour butter over potatoes.
Bake uncovered at 400 degrees F until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potato cake with a wide spatula.
Place inverted platter over pie plate; invert potatoes onto platter.
Cut into wedges to serve.

Yields 6 servings.

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