- Paula's Pepper Jelly (mild or hot)
- 7 lb Duck
- Salt and Pepper
- 2 fresh rosemary branches
- 1 tablespoon Lawrys seasoning
- 7 medium size russet patotoes - peeled and cut into 2"x 2" pieces
- 2 cups of water
| Is our 'Paula's Hot Pepper Jelly- 8oz missing into your sideboard? | | Put |
Preheat oven to 350 degrees.
Prepare Duck and put in roasting pan.
Sprinkle all of Duck generously with salt and pepper and Lawrys seasoning.
PLace rosemary branches on top of duck.
Add water to bottom of roasting pan.
Heat 15.5oz jar of pepper jelly in microwave until it becomes a liquid.
Place Potatoes in roasting pan around duck and salt and pepper them.
Pour Pepper jelly over duck and inside chest cavity.
Cover duck very well with foil.
Baste duck with Pepper jelly sauce every 15 minutes until duck is done,
keep the duck covered with foil to lock in its juices after basting. Your duck will be so moist and delicious!
After you have carved the duck and placed it on your plate you can drizzle some of the pepper jelly sauce over your duck �� enjoy!
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