Roast Duck

duck
3-4 citrus fruits, such as Meyer lemons or oranges
rosemary
sea salt

Preheat the oven to 375. Spray a 9x13 pan with nonstick spray, place a metal rack (roasting rack, toaster oven rack on top of its broiler pan, or small cooling rack- the goal is to lift the duck out of the duck fat that accumulates during the roasting) in the pan, and spray well with Pam. Empty the innards out of the duck and save for stock.

Cut the rinds off the fruit and cut in halves or thirds. Sprinkle with dried rosemary. Breast up, stuff the cavity with the fruit. If you are using fresh rosemary rather than dried, stuff the sprigs of rosemary in with the fruit rather than chopping and sprinkling on the fruit.

Cut slits in the skin of the breasts to allow the fat to drain and the skin to get crispy. Be careful not to slice into the meat. Spread a generous amount of salt on the skin. Roast in the oven for about an hour, or until the skin is browning and getting crispy. Turn the oven off until ready to carve, leaving the duck in the oven after pouring off the fat, and use the duck fat to fry up potatoes or veggies. Don't cover the duck as that will soften the skin.

One duck has two breasts and two drumsticks- 2 large servings or 4 small servings. They have much less meat than chickens. Serve the breasts with the skin on.

Citrus Punch

2 cans frozen orange juice
2 cans frozen lemonade
8 cans water
2 cups grenadine syrup
Juice of 3 lemons
3 quarts 7-Up or Ginger Ale
Float lemonade ice rings containing maraschino cherries on top.

Pumpkin Orange Cake

Orange Pumpkin Cake

1/2 cup (125 ml) butter, softened
1 cup (250 ml) granulated sugar
2 tbsp (10 ml) finely grated orange zest
2 eggs
14 oz (400 ml) can cooked pumpkin
2 cups (500 ml) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
pinch of salt
2/3 cup (160 ml) 18%cream

1. Butter a 9 inch (23 cm) springform pan. Line base and side
with parchment paper. Preheat oven to 350°F (180°C).
2. Beat butter, sugar and zest in a medium bowl with an electric
mixer until light and creamy. Add eggs, one at a time, beating
well after each addition. Add the pumpkin. Stir until
combined (mixture may look curdled).
3. Add remaining ingredients and stir until combined. Spoon
mixture into prepared pan. Bake in preheated oven for
50 to 60 minutes or until done when tested with a toothpick
or cake tester.

Orange curd

1/4 cup fresh lemon juice
2 teaspoons unflavored gelatin
1 1/2 cups sugar
1 cup orange juice
9 large egg yolks
3 tablespoons grated orange peel
2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

1 Place lemon juice in small bowl or custard cup. Sprinkle gelatin over. Let stand 15 minutes.

2 Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend. Add butter. Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes. Remove from heat. Add gelatin mixture. Whisk until gelatin dissolves. Transfer curd to small bowl. Press plastic wrap onto surface of curd. Chill overnight.