Club Food

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.

2 Ducks or 1 Goose

Lard or shortening Flour Water Salt Pepper 1 sm Apple,
quarted

1 Potato, chunked

1 Onion, quarted

7 Potatoes, cut up

2 Onions, quarted

Lightly salt and pepper inside of bird(s).
Roll in flour to
coat.
Slowly brown bird on all sides.
Remove bird to Dutch oven.
Add flour to pan drippings.
Cook and stir until brown.
Add water,
salt, and pepper.
Cook and stir until thickened.
I usually make 4-5
cups of gravy.
Stuff cavities with apple, onion, and chunked
potato.
Put potatoes and onions around bird.
Pour gravy over all.
Cover.
Bake slowly 3 1/2 – 4 hours or until the meat is falling off
the bones — tender and moist.
Serve 1/2 duck to each person or
slice goose.
Pass potatoes, onions and gravy.

4 1/2 lb Duckling

2 c Optional stuffing

1 t Kosher salt

Coarse 1/4 t Nutmeg

Wine & grape Sauce 3/4 c Marsala wine

2 T Grape jelly

1 1/2 T Cornstarch

1 c Seedless green grapes

1.
Wash duckling and dry.
Sprinkle salt and nutmeg

in the cavity.
Close openings with wooden picks.
Tie legs
together.
Tie wings to body.
Wrap bits of foil over legs and wings
to prevent over cooking.
Cover with wax paper to prevent
splattering.
2.
Place duckling with or without stuffing, breast
side down in a baking dish.
Cook at FULL POWER 6 minutes per pound
or 24 minutes for a 4-lb duckling.
After 12 minutes, turn bird
breast side up and drain off accumulated fat.
Continue cooking.
3.
Remove from microwave oven; remove foil pieces and wax paper.
Drain
fat.
4.
Blend wine jelly and cornstarch together.
(You may need to
add a bit of water.) Heat in a measuring cup in microwave oven 45
seconds or until thick and smooth.
Add the grapes and heat at FULL
POWER for 45 seconds more.
Pour sauce over duck.
5.
Roast in
conventional range for 30 minutes at 400 deg.F.
until skin is
crispy brown and legs can be moved easily.
Let stand 10 minutes.
Serves 4-6.
Microwave time: 25-31 minutes

(then 30 minutes in conventional range) Conventional range time:
2 – 2-1/2 hours Source: Micro Cookbook
—–

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>

2 lb Ducklings

2 pk Stuffing mix

1/2 c Diced celery

1/4 c Dried parsley

4 Chopped tart apples

1 1/2 ts Salt

2 ts Poultry seasoning

1/4 ts Coarse black pepper

1/2 ts Toasted sesame seeds

1/2 c Giblet stock

1 tb Instant minced onion (or

Use onion powder)

Contributed to the echo by: BOYD NARON ROASTED DUCKLING WITH
APPLE SESAME STUFFING Washing ducks inside and out and pat dry.
Cook giblets in water to make stock.
Toast sesame seeds in shallow
pan at 350 degrees for 20 minutes.
Prepare stuffing mixes according
to package.
Add next seven ingredients and mix well.
Use hot stock
to soak onion in.
(If using onion powder, add with other
seasonings.) Stuff and truss ducks.
Place in open roasting pan
without water.
Roast uncovered at 350 degrees for 2-1/2 hours.
(25
to 30 minutes per pound.)

Makes 8 servings.

———-
exported from cookworks for meal-master, v7.0

title: roasted wild duckling categories: entree servings: 4

2 duckling

1/4 t salt

1/4 t pepper

1 c onion

1 c apple

1 c celery

1 t garlic

11 oz beef consomme

1 c dry red wine

2 t worcestershire sauce

season ducks inside and out with salt and pepper combine onions,
apples, celery, and garlic-mix well stuff ducks loosely with the
onion mixture place, breast down, into a roasting pan pour consomme
and wine over the top sprinkle with worcestershire sauce roast @
325 degrees for 3 hours, basting often turn breast-side up roast @
325 degrees for 30-60 minutes, until browned, basting often serve
hot

—–

————————-MAMA LEAH’S JEWISH
KITCHEN————————-
2 c CUT UP SKIN AND FAT

FROM ANY CHICKEN,DUCK,GOOSE 3/4 c COLD WATER

IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE
BITS OF MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY
BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER
LOW HEAT.WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT
BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T FAT IS COMPLETELY
RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI THE
CRACKLINGS ON PAPER TOWELS.
ALTHOUGH IT IS NOT STRICKLY NECESSARY
TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO;THEN IT
WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED.THE FAT
SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN.STORE THE
FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS SHOULD BE USED
AS SOON AS POSSIBLE OR THEY BECOME SOGGY.

8 lg Scallions,

Cut into 2-inch lengths 2 md Star anise, broken into

16 sections

2 sl Gingerroot,

Half-dollar size 5 lb Duck

1 c Dark soy sauce

1 c Light soy sauce

1 c Water

3/4 c Sugar.

Honey Put the scallions, star anise and gingerroot in a heavy
pot.
Place the duck, breast sideup in the pot.
Mix the remaining
ingredients and pour over the duck.
Cover and bring to a boil.
Simmer for about two hours or until tender, turning every
half-hour.
Remove duck from pan and place on a shallow dish, rub
honey on duck, place duck in a 400 degree oven just until
crispy…not too long.
Remove and chop into small pieces.
Reserve
liquid and serve at the table as a sauce.
Sometimes I thicken it a
little but most of the time we just serve it as is.

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.

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

Stephen Ceideburg 6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1 Half-inch piece peeled fresh

-ginger 2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

4 lb 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

Goa has developed its own cuisine and vindaloo is one of its
main creations.
Two important features of vindaloo are the
technique 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.
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.

1 lg Chicken breast

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

———————————-MARINADE———————————-
2 tb Dry sherry

1 tb Cornstarch

2 Slices ginger root/minced

1 ts Sesame oil

2 tb Thin soy sauce

2 Cloves garlic, minced

1/2 ts Sugar

Preparation: Soak dried mushrooms in hot water for 1/2 hour or
until soft.
Remove stems; thinly slice caps.
Debone chicken; slice
into 1/2″ thick, quarter-size coins; place pieces in shallow,
heat-proof dish.
Add marinade ingredients to chicken; marinate for
at least 30 minutes.
Slice water chestnuts in thin circles.
Cut
green onions on bias into 1″ sections.
There are 2 varieties of
“Cantonese-style” Chinese semi-dried sausage available in Chinese
markets: duck liver & sweet pork meat.
Either will do for this
dish.
Cut sausage on bias into 1/8″ thick slices.
Marinade is not
used with sausage.
Steaming: Mix sliced mushrooms & water
chestnuts with chicken.
If desired, add sausage.
Steam for 20
minutes.
If using deep bowl, stir chicken after 10 minutes to make
certain bottom pieces get cooked.
Just before serving,

add green onions.
Serve immediately, since cornstarch will
become gummy if dish is allowed to cool.
HINT: If using metal
steamer, stretch dish towel under steamer cover, to prevent
build-up of condensed steam in dish.

1 ea Pork Intestine

5 oz Duck Blood Curd

1 ea Sour Cabbage

2 ea Red Chilies

1 ea Garlic Clove

3 tb Oil

3 ea Ginger Slices

5 ea Garlic Slices

1 tb Chili Nam Yuey

1 t Peppercorns

1 t Salt

1/2 c Soup Stock

1 tb Cornstarch Paste

2 t Sesame Oil

Rinse the pork intestine.
Rub with salt to clean.
Rinse again.
Cut duck blood curd and sour cabbage into 1″ cubes.
Section the
chilies and the garlic cloves.
Cook the intestine in boiling water
for a while.
Cut into 1″ long sections.
Put it in a small pot with
duck blood curd and sour cabbage.
Heat oil in a wok.
Stir-fry
ginger, garlic, and Chili Nam Yuey.
Add chilies, peppercorns, salt,
sugar, and soup stock.
Bring to a boil.
Add cornstarch paste.
Pour
it into the small pot.
Add garlic cloves and simmer for 40 minutes.
Serve over the Wu-Ching burner.
Drip some sesame oil on top before
eating.
Serve 4 as a main dish and 6 as an appetizer.
Can be served
with a crusty French baguette and a salad or served with broad
noodles.
From The Chinese Regional Cuisine Series, Szechuan
Cooking.
Posted by James Lor.

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.

-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.

Stephen Ceideburg 4 lb To 5 lb.
duck, washed and

-dried 1 c Low-fat yogurt

3 Cloves garlic, minced

1 tb Minced, peeled ginger root

1 tb Ground cumin

1 tb Paprika

1 1/2 ts Salt

1 ts Ground cardamom

1/4 ts Cayenne pepper

2 ts Vegetable oil

1 md Onion, chopped

1 c Red lentils

1/2 ts Turmeric

1/4 ts Freshly ground black pepper

The yogurt marinade in this dish locks in moisture and lends a
complementary spicy flavor.
The duck is skinned before cooking to
reduce fat.
With a sharp knife or poultry shears, remove backbone
and wing tips from duck and cut the duck into 4 serving pieces.
Cut
away the skin and fat.
In a shallow, non aluminum dish, mix
together yogurt, garlic, ginger, cumin, paprika, 1 tsp.
salt,
cardamom and cayenne pepper.
Add the duck pieces, turning to coat
well and marinate, covered, in the refrigerator for at least 8
hours or up to 24 hours, turning occasionally.
About 1/2 hour
before serving, in a medium-sized saucepan, heat oil over medium
heat.
Add onions and cook for 6 to 8 minutes, or until translucent
and lightly browned.
Rinse lentils well and add them to the
saucepan with turmeric, remaining 1/2 tsp.
salt, black pepper and 2
1/2 cups water.
Bring to a boil, reduce heat to low and simmer
uncovered, stirring occasionally, for 15 to 20 minutes, or just
until lentils are tender.
Cover and set aside.
Meanwhile, prepare a
charcoal grill or preheat the broiler.
Remove the duck from the
marinade (reserve marinade) and grill on a lightly oiled rack or
broil on a rack set over a foil-lined baking sheet.
Grill or broil
for 5 to 7 minutes on one side, or until browned.
Turn, baste once
with reserved

marinade and discard marinade.
Cook 8 to 10 minutes longer, or
until juices run clear when pierced with a fork.
just before
serving, briefly reheat the lentils and serve with the duck.
451
CALORIES PER SERVING: 44 G PROTEIN, 15 G FAT, 35 G CARBOHYDRATE;
323 MG

SODIUM; 105 MG CHOLESTEROL.
From “Eating Well”, Jan/Feb,
1992.

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.

1 Duckling, (4- to 5-lb)

1 tb Kosher salt

1 ts Ground black pepper

REMOVE ANY GIBLETS from the cavity of the bird and reserve.
Remove any fat deposits from the cavity and cut off excess skin
around the neck.
Rinse the bird under cold running water and pat
dry.
Sprinkle the cavity with salt and pepper.
Sever the wing tips
at the first joint and reserve with the giblets.
Tie the legs
together at the ankles and sprinkle the outside of the duck with
salt and pepper.
If you don’t have a steamer, improvise one.
Use a
roasting rack or create one by placing 2 small heatproof baking
dishes or loaf pans upside down in a larger roasting pan.
Fill
roasting pan with a 2-inch depth of water and place the bird breast
up on the rack.
Cover tightly with the lid or with aluminum foil.
Place over high heat on top of the stove.
When the water boils,
reduce heat to low and steam approximately 15 minutes per pound.
Remove from the heat and transfer the birds to a plate.
Strain the
steaming liquid into a container, cool and place in the
refrigerator.
When chilled, remove the fat and pack into
containers, discarding any water.
Place in the refrigerator until
ready to cook, or in the freezer for up to 1 year.
Use the fat for
frying and sauteeing.
Place the bird on its side in a roasting pan,
add reserved giblets, neck and wings, place in the oven and turn
oven temperature to 350F.
After about 15 minutes, turn birds on the
other side and cook an

additional 10 minutes.
Turn the bird breast up and cook another
20 minutes, basting the bird as it renders fat.
In all, cook about
9 minutes per pound or about 45 minutes for a 5-lb duck, about 7
minutes per pound for an 11-lb goose.
Remove the bird from the oven
and set the bird aside on a platter.
Remove any trussing and serve
with sauce.

Place in a large kettle of scalding water and boil for 45 minutes.
Remove and chill in cold water.
Pull out all the hairs – these will
have been loosened by the boiling and should come out easily (like
plucking a duck).
Wash thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water.
Add onion,
garlic, spices and vinegar.
Bring to a boil, then reduce heat and
simmer until the meat is tender.
Let cool overnight in the liquid.
When cool, take the meat out of the broth, and remove and discard
the bones and the cartilage.
You will have two kinds of meat, white
meat from the bulb of the nose, and thin strips of dark meat from
along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat
in a loaf pan.
Reheat the broth to boiling, then pour the broth
over the meat in the loaf pan.
Let cool until jelly has set.
Slice
and serve cold.

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

Make the glaze of equal parts marmalade and orange juice
concentrate, thawed.
Can add a little sugar to make it stick
better; glaze is prettier if you add about 1 tb.
cornstarch
dissolved in a little water.

1 Duck

Salt Pepper, black Vinegar paste 1/2 Onion

1/8 c Butter; (optional)

1 Carrot

1 Celery stalk

1 Garlic clove

Bacon drippings 1/2 c ;Water

Clean and wash duck inside and out.
Dry.
Rub inside and out with
salt, pepper, vinegar paste.
Stuff each duck with onion, butter,
carrot, celery and garlic.
Place breast down in roaster and brush
back with bacon drippings.
Add 1/2 cup water per duck.
Set in hot
oven for 20 minutes.
Turn oven to 350 degrees and bake 1-1/2-2
hours, covered.
Remove cover to brown.
Louisiana ducks are often so
fat they do not need the butter.
From “Talk About Good” Submitted
by Mrs.
Al Beachman

2/3 c Plum sauce – OR Duck sauce

2 tb Dry Sherry

1 ts Oriental Sesame sauce

2 tb Peanut oil

- Asian or domestic cold -pressed 2 Clove garlic

- minced or pressed 1/4 c Fresh Cilantro leaves

- chopped 1/2 ts Dried red chili pepper

- crushed 2 ts Hoisin sauce

1 tb Soy sauce – low sodium

1 tb Ginger root – grated

Combine the plum sauce, hoisin, sherry and soy sauce in a
nonreactive mixing bowl.
Whisk in the oils a little at a time.
Add
the ginger, garlic, cilantro and chili pepper.
Makes 2 cups.
Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6
to 8 hours) Spare Ribs (8 hours to overnight)

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)

1 x SEE EKING DUCK 1″ FOR INGR

6.
Combine the sherry, sesame oil, sugar, soy sauce, and
Hoisin

Sauce.
7.
To assemble, place duck slices on pancakes.
Add
scallions,

cucumbers, and Hoisin Sauce mixture to each.
Serve.
We insist on
using Long Island ducks for this, our specialty.
When we carve the
duck in front of our guests, they may request skin only (the
traditional way of eating Peking Duck), skin with meat, or meat
from a certain part of the duck.
The air separates the skin from
the meat; the marinade and the hanging help to a create a
deliciously rich, crisp skin.

Makes 4 cups.

NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in
one dish.
Peaches, nectarines, or plums can also be used.
Serve as
a condiment with pork, chicken, or duck.

Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace
Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg
Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.

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.

5 lb Long Island duck, cleaned

1 tb Chinese five-spice powder

1 ts Salt

1 c Water chestnut powder

Boiling water Sweet and sour plum sauce Oil for deep frying
Crushed toasted almonds Place duck in large kettle or Dutch oven
with enough boiling water to cover.
Add spices and salt and simmer
covered until tender, about 1 to 1 1/4 hours.
Remove duck from
liquid and let cool.

Remove meat from bones and discard skin.
Pour chestnut powder
into small baking pan (an 8-inch aluminum pan works well; powder
should be 1/2 to 1/4 inch deep).
Press meat into powder.
Cover and
steam 30 minutes, or until powder has gelatinized into thick, heavy
crust.
Remove from steamer and let cool.
Cover and chill until
ready to complete.
About 30 minutes before serving time, prepare
sweet and sour plum sauce; set aside and keep warm.
Warm a serving
platter in low oven.
Preheat oil in deep fryer to 375 F.
Slice duck
into bite-size chunks and fry quickly in batches until crisp and
browned.
Remove with slotted spoon and drain on paper towels.
Repeat until cooking is completed.
Serve immediately with sweet and
sour plum sauce topped with nuts.
From Bon Appetit’s “Oriental
Favorites.”