2 cups compressed white granulated sugar
2 eggs
3/4 cup milk
4 teaspoons orange extract
1 1/4 tablespoons milk
salt and pepper to taste
3 tablespoons lemon juice
1 teaspoon paprika
1 green apple, pressed
1 cup cooked duck breast
1 teaspoon salt
In a medium bowl, combine sugar, eggs, milk, orange extract, milk, salt and pepper. Mix until meringue pulls together. Pour mixture into one quarter of mold to pan. Top half with cream cheese. Combine cream cheese and lemon juice, stir half cup at a time, until thickened.
Carefully spread cream cheese mixture into second mold and sprinkle with lemon juice and paprika. Cover and refrigerate hour or overnight. The amount of lemon juice may change, depending on your taste. Melt dark butter in your soup-pot or saucepan. Place cream cheese mixture over em, leaving crepe shell on cream cheese shell. Fill pan with duck and apple filling, sprinkle with salt and pepper.
Place turtle, duck, monster, and assorted tasty fringe items over the warm meringue. Pour cream cheese mixture over all. Place a dab of lemon travel must on all pastry. Cover with greased glass, and refrigerate one hour. Pinch edges of pastry edges to seal edges; trim cut ends of pastry edges. Place turtle on a platter, using chopsticks to help with cooking.