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Recipe:
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Roast Duck or Chicken A La Orange for Poultry Pal
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From the
kitchen of:
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Jane Hoying
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Ingredients:
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1/2 cup lime juice
Olive oil
Rub:
1 tsp. Kosher or Sea Salt
1/4 tsp. Pepper (white pepper preferred)
1 tsp. Dried orange peel
1/4 tsp. dry mustard
1/8 tsp. allspice
pinch of ground ginger
Steaming liquid:
12 oz. orange juice
Glaze:
2 tsp. fresh grated orange rind
1/4 tsp. dry mustard
1/8 tsp. allspice
pinch of ground ginger
3/4 cup packed brown sugar
2 Tbs. orange juice
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Directions:
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Preparation:
Wash bird. Rinse inner cavity with lime juice. Discard lime juice. Pat skin dry. Apply olive oil to skin. Apply rub.
Pour orange juice into lower pan. Place bird on tower and place on lower pan. Place catch pan under Poultry Pal. Bake on lowest rack of oven at 350 degrees F for 45 minutes. Apply glaze / pan drippings every 15 minutes after that until bird is done. (Total cooking time is approx. 1-1/2 to 2 hours.) Cover with foil tent if bird becomes too brown. Let stand 5 minutes before removing from tower and carving. If desired, make gravy from pan drippings.
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