The Late Great Fred Koss' Purple Duck

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 ducks, quartered and trimmed of excess fat
• salt and pepper
• 1/2 teaspoon garlic powder
• 2 (12 ounce) cans purple plums, strained and pits removed
• 2 (12 ounce) cans frozen pink lemonade concentrate
• 3 tablespoons fresh lemon juice
• 1 1/2 cups dry wine
• 1/2 cup soy sauce
• 3 tablespoons grated fresh orange rind
• 2 tablespoons grated fresh lemon rind
• 2 teaspoons powdered ginger
• salt and black pepper
• garlic powder
• 1/4 teaspoon worcestershire sauce
• 1/4 cup brown sugar
• 1/4 cup catsup
• red food coloring, generous amounts
• 4 oranges, cut into halves
• 8 slices canned crabapples (rings)
• 8 maraschino cherries

Recipe

• 1 preheat oven to 400 degrees f.
• 2 quarter 2 ducks and trim all excess fat, pricking skin all over to allow fat to escape during cooking.
• 3 season ducks with salt, pepper, and garlic powder.
• 4 place ducks in a roasting pan with a rack and bake for 1 hour at 400 degrees f, checking occasionally to make sure meat doesn't burn.
• 5 when ducks have roasted for 45 minutes, begin making the sauce.
• 6 in a food processor or blender, combine the sauce ingredients except for red food coloring and blend until smooth.
• 7 pour mixture into saucepan and simmer for 10 minutes.
• 8 when ducks have roasted an hour, carefully set aside the duck pieces, remove the fat from the pan drippings and add drippings to the sauce and simmer an additional 5 minutes, adding food coloring to achieve preferred color.
• 9 back in the roasting pan, place each duck quarter on half of an orange and pour the sauce all over.
• 10 decrease oven temperature to 300 degrees and roast the ducks for an additional 2 hours, basting every 15 minutes.
• 11 transfer roasted duck quarters to large serving platters, and garnish platters with the baked oranges topped with crab apple rings and maraschino cherries, and accompanied with saffron rice.