Ingredients

2 mallard ducks
2 Tbsp. chili powder
2 Tbls Lawry’s brand garlic salt
1 large Granny Smith apple
2 garlic cloves
2 sage leaves
1 tsp. light olive oil
L’Orange Sauce:
4 Tbsp. mango chutney (Major Greys bottled found in grocery store)
2 Tbsp. peach preserves (low sugar)
Juice of one whole orange
3 Tbsp. of duck drippings from pan
1/4 C. of red wine (Cabernet)

Cooking Instructions

Sprinkle chili powder and garlic salt all over ducks.
Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside ducks.
Bake at 350*F (175*C) for 1 hour and 10 minutes for slightly rare ducks.
L’Orange Sauce:
Put ingredients in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L’Orange sauce over sliced duck breasts. Makes about 1 cup.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)