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Fall food is for family

Roasted Duck A L’Orange

The arrival of fall has brought back fond memories of cooking with three of my favorite women, my great grandmother, my grandmother and my mother. They have instilled three generations of culinary wisdom and as a tribute to them; I would like to share their dishes with you. These dishes can be combined to make a wonderful meal that is perfect for the season. Nothing goes together better than family and food. My wish is that these recipes bring joy to your family as well. Cook together, eat together and make memories that will last the test of time.  

Serves 4

Great Grandmother’s Glazed Carrots


3lbs of carrots

Water as needed

2½ oz butter

1 tbsp sugar

1 tsp salt

To taste white pepper


Combine all ingredients into a large pot. Cook on stove for 45 minutes over low heat until reduced.

Grandmother’s Roasted Duck A L’Orange

Method for Cooking Duck

4½ to 5½-pound duckling

Preheat oven at 450℉.  Rub the duck with garlic, salt, and sprinkle paprika. Rub the cavity with lemon juice and then stuff with celery, carrots, and potatoes (discard after roasting). Place the duck on a rack in a roasting pan. Reduce heat to 350℉ when cooking a 4½ to 5½-pound duckling. Roast for about 2 hours or until tender uncovered.

Sweet - Sour Orange Sauce


1 cup chicken stock

1 tsp cornstarch

2 tbsp vinegar

2 tbsp sugar

2 tbsp julienned and blanched naval orange rind

½ cup hot orange juice

1 tbsp lemon juice

2 tbsp curacao

After the roast duck is finished cooking in the oven, remove the roast duck from the roasting pan in order to access the runoff / drippings that accumulated during the cooking. Add the chicken stock to the same roasting pan and stir so that none of the runoff / drippings are sticking to the bottom. In a separate frying pan, mix the cornstarch, sugar, and vinegar together and cook on the stove until light brown. Add the chicken stock mixture from the roasting pan to the frying pan and then cook for 4 to 5 minutes. Next, add all remaining ingredients. Season to taste.

Mother’s Oven Roasted Brussels Sprouts and Garlic


3lbs Brussels sprouts

3oz oil

1 tbsp salt

2 tbsp minced garlic

1 tbsp onion powder

Combine all ingredients in a bowl and toss to coat. Place the coated Brussels sprouts in a roasting pan and cook in an oven at 350℉ for 30 to 45 minutes.

Recipe and article by Emmanuel Wilson, of Mount Laurel, for the Courier-Post. Wilson is a culinary arts student at Rowan College at Burlington County’s Culinary Arts Center in Mount Holly. rcbc.edu/culinary