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