-=> Mike Powell wrote to DAVE DRUM <=-

 > I have posted there in past. But it's like shouting down a well. I still
 > subscribe if the BBS offers/carries it. And I still support my local RR
 > groups ... the dinner trains, excursions, etc. And have been known to
 > portray Santy Pants on the holiday runs of the M&SV

 MP> Maybe I am not carrying the right RAILFAN echo.  I will check my links.
 MP> :)

 > And I will gleefully ride the AmTrak if not driving my car to a far away
 > location - rather than taking the silver bird. Trains don't fall out of
 > the sky and kill all aboard.  Bv)=

I just posted an "anyone home" message in the one I'm subscribed to.

And checked the echoes to which I am subscribed on all the boards I 
visit daily. Not all of them carry "Railfan". Probably because it IS
low-traffic.  Bv(=

I still remember my first dining car meal aboard the Twin Cities Rocket
on the Burlington/Rock Island Line. Went two out of three fall with a
very nice roast duckling a la'orange. My mother and the waiter enjoyed
great mirth at my struggles. But I enjoyed the duck.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck A La Orange w/Orange Sauce
 Categories: Poultry, Vegetables, Citrus, Herbs, Booze
      Yield: 4 Servings
 
      6 lb Duck
    3/4 c  Orange marmalade
      2 md Onions; quartered
      1 lg Orange; quartered
      1 tb Steak seasoning

MMMMM------------------------ORANGE SAUCE-----------------------------
      3 tb Butter
           Liver from duck
      3 tb Brandy
      2 tb Grated orange peel
    3/4 ts Chopped garlic
      2 tb Flour
      2 ts Catsup
      1    Bouillon cube
        ds Pepper
  1 1/4 c  Chicken broth
    1/2 c  Burgundy wine
    1/4 c  Orange marmalade
    1/4 c  Orange juice
      1 c  Orange sections
 
  Wash duck under cold water inside and out. Drain and pat
  dry with paper towel. Preheat oven to 375 degrees F.
  
  Season duck inside and out with steak seasoning. Add
  quarter onions to the neck cavity, and pull skin over &
  secure with wooden skewers or poultry pins.I show the
  halves before I quartered them.
  
  Add onions and oranges to the inside cavity of duck. Tie
  legs together with string. Prick outer skin of duck with
  fork to release fat as duck cooks. After nearly 12 hours
  of cooking, I was exhausted, and forgot to take this
  step. Sorry
  
  Place a roasting rack inside large pan. Then add duck,
  in center of rack, and place in 375+|F/190+|C oven. Bake
  for 2 hours for a 6 pound duck.
  
  Remove from oven then brush with 3/4 cup of orange
  marmalade . Then return to oven for about 10 minutes,
  until marmalade begins to dissolve and coat the duck.
  Remove from oven. Place on a large platter and garnish
  as desired.
  
  Remove breast bone in neck part, then cut duck down the
  middle, and then in half to make 4 equal portions.
  
  Serve and enjoy. Add additional orange sauce if desired.
  
  TO MAKE THE ORANGE SAUCE: Boil the giblets in 2 cups of
  water with a 1/2 teaspoon of salt, for 1 hour. Reduce
  heat & cover when it comes to a boil. Then strain. Brown
  the liver in 2 tablespoons of butter. REMOVE FROM HEAT.
  Heat brandy slightly. BE CAREFUL Ignite then pour over
  the liver. Remove the liver and chop.
  
  Add remaining butter to same skillet and saut++ orange
  peel and garlic for 3 minutes. Then stir in flour,
  catsup, bouillon cube & pepper. Then gradually add the
  giblet broth, Burgundy, 1/4 cup marmalade, & orange
  juice: Mix well, then bring it to a boil, then reduce
  the heat and simmer, stirring 15 minutes, add the liver
  and orange sections. Serve with prepared duck.
  
  by Rose Mary Mogan
  
  Serves: 4 nice portions
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When I was a boy the Dead Sea was only sick. - George Burns
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