2 Wild ducks

2 Celery stalk

1 Small onion; sliced

2 sm Carrots; diced

1 tb Salt

1 ga Water

1 1/4 c Vegetable oil

1 c Flour

2 c Onion; chopped

2 c Celery; chopped

1/2 tb Black pepper

1/4 ts Red pepper

1 lb Smoked sausage

24 Oysters

1/2 c Scallions; sliced

1 c Bell peppers; chopped

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock– In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water.
Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.
STEP TWO: To Make the Gumbo– Make the roux of flour and vegetable oil until dark and brown.
Add the bell peppers, red and black pepper, celery, and onions.
Remove the ducks from the stock and reduce the broth to 2-1/2 quarts.
Strain and pour over the roux.
Simmer the gumbo for 20 minutes.
Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo.
Broil the sausage, slice, and also add to the soup.
Add the oysters and scallions at last and bring to a boil.
Serve over rice with Tabasco sauce as needed.

5 pounds duckling

3 cups water

1 medium onion — quartered

1 large carrot — peeled and halved

3/4 teaspoon salt

1 bay leaf

1/4 cup strawberry jelly — or red currant jelly

16 ounces pomegranates — juiced (2/3 cup)

3 tablespoons sugar

Dried-Fruit Couscous — *see recipe 1/4 cup dry red wine

2 tablespoons cornstarch

fresh mint sprigs — optional

1.
Remove giblets and neck from duckling.
Remove and discard excess fat from inside body cavity.
Cut off and discard excess neck skin.
Rinse duckling, giblets, and neck in cold water and pat dry with paper towels.
Cut off and reserve first 2 joints of the wings, leaving only the third.
To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise.
2.
Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray.
Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf.
Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour.
(If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate.
Strain cooking liquid, discarding fat and cooked particles.
Refrigerate liquid, or duck stock.) 3.
Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted.
Stir in pomegranate juice and sugar and heat to boiling over high heat.
Boil mixture 5 minutes; remove from heat and set aside.
4.
Heat oven to 450 degrees F.
Remove duckling from kettle and place, skin side up, on rack in roasting pan.
(If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes.
5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles.
Remove excess fat from stock.
Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use.
6.
Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze.
Prepare Dried-Fruit Couscous; keep warm.
Set duckling quarters aside.
7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan.
Heat to boiling and stir in cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour sauce into serving bowl.
8.
Spoon Dried-Fruit Couscous onto serving plate.
Arrange duckling on couscous.
Garnish with mint, if desired. Serve duckling and couscous with sauce.

1 lb Small carrots, peeled

-and trimmed 1 lb Small parsnips, peeled and

-trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil

1/4 ts Salt

1/4 ts Ground black pepper

2 3-lb farm raised

-ready-to-roast mallard -ducks 2 sm Apples, quartered

1 c Cranberry juice cocktail

1/2 c Dry red wine

1/4 c Sugar

8 Whole cloves

2 Bosc pears, peeled, halved,

-and cored 1 sm Onion, finely chopped

1/2 c (1 stick) unsalted butter,

-cut up

1.
In 4-quart saucepan, heat 2 inches water to

boiling.
Add carrots and parsnips; cover and return water to boiling.
Simmer root vegetables over low heat 15 minutes to partially cook.
Remove root vegetables

with slotted spoon to a small baking pan (Set aside pan of cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepper to vegetables; toss and set aside.
2.
Remove necks, giblets, and discard any fat from

duck cavities.
Rinse ducks, necks, and giblets; pat dry.
To reserved pan of cooking water, add necks and giblets of ducks and remaining salt and pepper.
Heat to boiling; simmer covered, over low heat 45 minutes.
3.
Heat oven to 400′F.
Insert 2 apple quarters into

neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place.
Tie legs of each duck together. With fork, pierce breast skin.
Arrange ducks, breast sides down, on wire rack in large roasting pan.
Roast ducks 15 minutes with pan of root vegetables.
Turn ducks and continue to roast 15 to 25 minutes longer or until breast meat is set but still red and moist when cut in the center of the thickest part.
4.
Meanwhile, in 2-quart saucepan, heat cranberry

juice, wine, sugar, and cloves to boiling.
Add pears; cover and return to boiling.
Simmer pears over low heat 7 to 10 minutes or just until fork tender.
Transfer pears to plate.
Strain and reserve 3 /4 C pear poaching liquid.
5.
Drain juices from body cavities of ducks into

roasting pan.
Discard apple quarters.
Transfer ducks and root vegetables to platter; cover and keep warm.
Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits. Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 C broth into skillet.
Add onion and cook over high heat 1 minute.
Add 3/4 C reserved pear poaching liquid.
Boil rapidly until mixture is reduced to about 2 /3 C or a syrupy consistency.
Turn heat to low and add butter, stirring until it blends in.
Pour sauce into a pitcher.
Serve with pears.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

1 Large duck magret (about 1 pound)

1 Pound pencil asparagus

1 Teaspoon cornstarch

1 egg white

2 Tablespoons peanut oil

1 Teaspoon grated ginger

1 Tablespoon chopped garlic

1 Large carrot — julienned

1 Cup fresh bean sprouts

2 chopped scallions

2 Tablespoons light soy sauce

1 Tablespoon chopped cilantro

Salt and pepper

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces.
In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.
In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes.
Add bean sprouts and scallions and cook for another three minutes.
Add soy sauce and serve immediately.
Garnish with chopped cilantro.

7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1.
Clean a fresh duck and pump it full of air through the neck to

separate the skin from the meat.
(At home, a bicycle pump may be used.) Pour boiling water over the duck three times.
Carefully dry duck, slit stomach, and remove innards.
2.
Prepare marinade of hot water, maltose, and vinegar.
Rub

outside of duck all over with the mixture.
3.
Hang the duck by its neck at room tempera- ture, about 65

degrees, for at least 12 hours.
4.
The next day, pre-heat oven to 400 degrees F.
Place duck in

pan and cook for 10 minutes.
Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
5.
To carve the duck, place it breast side up and cut downwards

towards the head.
Slice thinly.
Use only the outer slices-those which have skin.
Slice both breasts.
Slice the legs, cutting from the joint to the end of the leg.
Discard remaining meat (without skin) or use for another dish.
(See part 2 for more)

2 Ducks, 4-1/2; 4-3/4 lb

Marinade: 1/4 c Scotch

3 tb Fresh gingerroot, peeled & s

-redded 1 1/2 ts Garlic, minced

2 tb Orange zest, julienned

1 ts Coriander seeds, crushed

1 ts Black peppercorns, crushed

3/4 c Soy sauce

2 tb Honey

2 tb Dark brown sugar, packed

2 sl Bread

2 Scallions

2 Parsley

3 c Beer

Sauce: 1 3/4 c Brown stock

2 ts Arrowroot, dissolved in

3 tb Cold water

Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities.
Truss the birds.
Arrange them, breast side up, several inches apart on a rack set over a large roasting pan.
Let them dry, chilled but uncovered, for 3 days.
In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar.
Let this mixture stand, covered and chilled, for 3 days.
Stir marinade, and press it through a fine sieve into a small bowl.
Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours.
Let the ducks dry at room temperature for 30 minutes.
Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig.
Spoon remaining marinade into the

-JUDY GARNETT PJXG05A 1 Duck

1 Lemon; for juice

1 Rib of celery

1/4 md Onion

1/4 md Onion

1/4 md Apple

1 tb Worcestershire sauce

1 Salt pork; thin sliced

Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking.
Dry thoroughly.
Salt and pepper inside and out. Fill cavity with celery, onion, orange, apple and Worcestershire. Lay strip of salt meat over bird, secure with toothpicks.
Place in heavy Dutch oven with 1 inch water in bottom.
Bake covered at 325 for 1 hour, or until very tender.
Baste often.
Before serving remove salt meat; brown by removing cover and basting.

4 lb (to 5lb) duckling

1/2 t Each ground ginger and

-cinnamon 1/4 t Each ground nutmeg &

-white pepper 1/8 t Ground cloves

3 T Soy sauce

5 Whole green onions

1 T Honey

1/2 c Plum sauce

-fresh cilantro 24 Mandarin pancakes (recipe

-follows) Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for another use.
Mix together ginger, cinnamon, nutmeg, pepper and cloves.
Sprinkle 1/2 t of spice mixture inside duck.
Stir 1 T of the soy into remaining spice mixture, then rub evenly over exterior of bird.
Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.
Set duck, breast side up, on a rack over 1 1/2 to 2 inches boiling water.
Cover and steam for one hour, adding more water, if necessary, as it evaporates. Cool duck so it firms slightly, then drain and discard juices and green onion from cavity.
Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork.
Bake in a 375 degree oven for 30 minutes.
Blend remaining 2 T soy with honey and brush on duck.
Turn oven temperature to 500 degrees.
Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
While duck is roasting, cut remaingin green onions and tops in 1 1/2 inch pieces, then cut lengthwise in thin strips.
Serve green onions and plum sauce in separate bowls.
When duck is roasted, slice off skin and cut into roughly 2 inch square pieces. Slice meat into bite-size pieces.
Reserve bones for duck soup. Arrange skin and duck pieces on a serving plate and garnish with cilantro.
To eat, put a small piece of skin and meat on a mandarin pancake.
Top with a few green onion slivers and a dab of plum sauce, then fold pancake around duck and eat with your hands.

6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1/2 Piece peeled fresh ginger

2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or @parsley

– ——————————–INSTRUCTIONS——————————– Goa has developed its own cuisine and vindaloo is one of its main creations.
Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices.
Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired.
Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes.
Add garlic and ginger and blend into a puree.
Scrape mixture into a small bowl.
Add cumin, coriander and cinnamon and mix thoroughly.
Coat duck pieces well with spice paste.
Cover and refrigerate for at least 2 hours.
Heat oil in a large Dutch oven over medium-high heat.
Add duck pieces and brown on all sides.
Add salt, water, sugar and any remaining spice puree.
Bring to a boil.
Cover and simmer, stirring occasionally, until duck is tender, about 1 hour.
Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.
Serves 4 to 6.
PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.

Submitted By STEPHEN CEIDEBURG MSG#: 3841

1 cup dry sherry

1/2 cup water

2 tablespoons vegetable oil

1 tablespoon butter

1/2 teaspoon white pepper

1 1/2 teaspoons dried parsley flakes

1/4 teaspoon red pepper

2 ounces bottled onion juice

4 whole wild ducks

salt to taste 4 whole bay leaves

1 large onion

orange slices (optional)

Place sherry in a heavy medium saucepan; heat just until warm (do not boil).
Remove from heat; ignite sherry, and let stand until flames disappear.
Add next 7 ingredients; heat well.

Sprinkle ducks with salt.
Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster.

Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees for 3 hours or until tender, basting occasionally with pan drippings.

Reheat remaining sherry mixture, and pour mixture over ducks; cool.
Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired.

Cut ducks in half, and return to roaster.
Cover and bake at 350 degrees for 30 minutes or until hot.
Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.