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2 Apples, peeled, cored and halved
8 Strips of bacon
1/2 c Port wine
1 tb Lemon juice
1 c Plum or red currant jelly
2 ts Flour
Salt and pepper to taste
Salt and pepper the birds inside and out, and place half an apple in
each bird. Truss the bird so as to bind down the 2 slices of bacon
that you wrap around each teal. Place in a roasting pan. In a small
skillet heat the wine and lemon juice, then stir in and dissolve the
jelly. Ladle it over the birds and roast at 400 degrees for 20 - 25
minutes depending on how rare you like your duck. Remove the ducks to
a platter and make the sauce by skimming off the bacon fat, then
stirring in over a low flame the flour and two tablespoons of water.
Simmer until the sauce is thick, pour it over the birds and serve.
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