| 2 (10 3/4-ounce) cans of cream of
| |
| | OR 1 (5-6
|
| mushroom soup
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| | lbs.) duck
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| 1/2 cup sour cream
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| | 1 med. onion, peeled
|
| 1/2 cup diced green chilies
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| | 1 tbsp. butter
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| 12 tortillas, flour or corn
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| | 3 oranges
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| 1 cup Monterey Jack cheese
| |
| | 1 tbsp. flour
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| 1 cup Cheddar cheese
| |
| | Salt and pepper
|
| 1/2 cup chopped onion
| |
| | 1 (8 oz.) jar orange marmalade Simmer
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| 2 cups cooked, cubed wild turkey
| |
| | the neck and giblets of duck in water
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| Nonstick cooking spray
| |
| | covered for about 1/2 hour. Chop giblets
|
|
| |
| | and discard neck. Melt butter and stir in
|
| Combine soup, sour cream, and chilies.
| |
| | flour. Add orange marmalade and stock
|
| Heat thoroughly. Warm tortillas in damp
| |
| | from giblets; set aside. Season duck
|
| paper towel in microwave. Coat a
| |
| | inside and out with salt and pepper and
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| 13x9x2-inch baking pan with nonstick
| |
| | dredge lightly with flour. Put onion and
|
| cooking spray. Mix cheeses, onion,
| |
| | one peeled orange in the cavity of the
|
| turkey, and 1 cup soup mixture. Put 2
| |
| | duck. Secure with skewers. Put onto a
|
| tablespoons of cheese-turkey mixture in
| |
| | rack in a shallow roasting pan and cook
|
| center of each tortilla. Roll tortillas
| |
| | for 30 minutes at 450 degrees. Reduce
|
| and place in baking pan. Pour remaining
| |
| | heat to 350 degrees and pour marmalade
|
| soup mixture over top. Cover and bake at
| |
| | gravy over the duck. Cook for 1 hour,
|
| 350 degrees for 30 minutes. Uncover and
| |
| | basting occasionally. Remove duck from
|
| top with sliced ripe olives and
| |
| | oven. Use the remaining drippings for
|
| additional cheese if desired. Yield: 4 to
| |
| | gravy. Decorate with the remaining two
|
| 5 servings.
| |
| | oranges. Serves 4.
|
