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