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| What You Need: |
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Teal (wild duck)
Salt and pepper
Oil
SAUCE
Juice of 2 oranges
2 cloves
1 dessertspoon cornstarch
1 tablespoon rum
Orange segments
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| How To Cook: |
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1. Prepare and season birds.
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2. Roast till done, in a moderate oven, basting with cooking fats and adding a little oil if necessary.
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SAUCE:
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1. Mix juice with cloves and thicken with cornstarch moistened first in some of the juice.
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2. Add rum and orange juice to liquid and boil very slowly to thicken in a double boiler.
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3. Serve over teal.
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