If you've never tried either of these wonderful birds you're in for a treat! This year try a "different" kind of main course
Roast Duck a l'Orange
Ingredients
1 whole duck (5 to 6 pounds)
Coarse salt and freshly ground pepper
1 jar Smuckers Sugar Free orange marmalade
Slices of fresh orange for garnish
Directions
1- Preheat oven to 425 degrees
2- Gently score the skin all over the duck and rub with salt and pepper
3- Place the duck breast up on a rack in a baking dish and roast for 50 minutes
4- Flip the duck and roast another 40 minutes
5- Flip the duck again and baste well with orange marmalade
6- Shut off oven and leave duck in oven for 10 minutes
7- Melt the remaining marmalade in a gravy boat and serve with the bird.
Roast Goose
1 (14 to 16-pound) goose
1/4 cup sea salt
1 lemon, halved
1 large apple, cut into chunks
1 large turnip, cut into chunks
1 cup chopped celery
1 jar Smuckers Sugar Free Apricot Jelly
Directions
1- Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
2- Preheat oven to 450 degrees F.
3- Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice.
4- Place apple, turnips and celery inside the body cavity. Truss the bird like a turkey.
5- Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. 6- Baste the goose during the last 15 minutes of cooking with Apricot jelly.
