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Did someone say DUCK?  Gary Phelps
 Feb 29, 2000 21:43 PST 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Roast Duck
Categories: Wildgame, Duck
      Yield: 6 Servings

      4 ea Ducks
        x Salt to taste
        x Pepper to taste
      2 lg Onions, chopped
      2 ea Pared carrots, cut
           In half crosswise
      2 ea Stalks celery, chopped
      2 ea Apples, cored and chopped
    1/4 c Flour
      2 ea 10 1/2 oz cans consomme
    1/2 c Dry sherry

Allow ducks to stand in salted water 1/2 hour. Remove from water and
dry with a towel. Rub generously with salt and papper. Stuff
cavities with part of vegetables. Place ducks in a pan. Arrange
remaining vegetables around ducks. Smoke for 1 hour. Dust ducks
with flour. Add consomme, 1 soup can water and 1/2 cup dry sherry.
Continue smoking for about 3 1/2 hours or until done. Strain pan
juice and add more sherry, if desired.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: AUNTIE YUAN DUCK SALAD
Categories: Wildgame, Poultry, Chinese, Duck
      Yield: 4 Servings

MMMMM-------------------------ROAST DUCK------------------------------
      5 lb Duckling, excess fat
           -- removed
      1 tb Soy Sauce
    1/2 ts Salt
    1/2 ts Peppercorns, Szechwan,
           -- coarsely ground
      2 tb Honey
      2 tb Vinegar, Chinese, rice

MMMMM--------------------------DRESSING-------------------------------
      1 ts Mustard, dry
           Salt
           Pepper, white, ground
      2 ts Sugar
    1/2 ts Garlic, finely chopped
1 1/2 tb Soy Sauce
    1/3 c Stock, chicken **
    1/3 c Vinegar, Chinese, rice
    1/3 c Oil, vegetable
           Oil, vegetable (for deep
           -- fat frying)
3 1/2 oz Mai fun, (rice sticks)
      2 c Lettuce, iceberg, shredded
      6 tb Scallions, slivered
           -- (garnish)
           Cilantro (coriander)
           -- (garnish)
      1 ts Sesame seeds, lightly
           -- toasted

       ** See recipes for Chicken Stock.

For Roast Duck: ===============

       Preheat the oven to 400 F. Rub some soy sauce, salt and pepper
into the cavity of the duck and place the duck on a rack in the
roasting pan. Stir together the honey and the vinegar and brush some
over the duck. Roast the duck until crisp and golden, about 1 hour,
occasionally brushing with honey-vinegar mixture. Cool.

       With a sharp knife, remove the skin from each side of the breast
and cut into thin slivers. Remove the meat from each side of the
breast and cut it into thin slivers. Combine the slivers of skin and
the slivers of duck, reserve 1 cup. The remainder of the duck can be
saved for another use.

For Dressing: =============

       In a small bowl, blend together the dressing ingredients and set
aside.

       In a wok or wide casserole, heat 2 inches of vegetable oil over
high heat to 450 F. Carefully, add mai fun noodles, in a few seconds
they will puff. Turn carefully with a skimmer and cook the other
side. Remove the noodles and drain on paper towels.

       Break up the noodles and arrange them on 4 chilled serving
plates. Scatter shredded lettuce over the noodles and top with the
reserved duck. Garnish with scallions and cilantro. Stir dressing and
drizzle a small amount over each salad. Sprinkle with sesame seeds
and serve, passing remaining dressing separately.

       Chef:   Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed

Schonfeld Co-Owner: David Keh

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: BRAISED BREAST OF DUCK WITH PEACHES
Categories: Poultry, Wildgame, Duck
      Yield: 5 Servings

      1 tb Light vegetable oil
      3    Medium-size firm mushrooms,s
      4    Half breasts of duck, boned
      2 tb Grated orange rind
      1 ts Meat flavoring
    1/4 c Orange juice
    3/4 c Pureed fresh peaches
    1/3 c Heavy cream,whipped
      2 tb Butter
      2    Duck livers
    1/2 ts Finely chopped fresh garlic
      1 ts Tomato paste
      1 c Strong chicken stock
      1 tb Light honey
      1 ts Guava or red currant jelly
      4    Fresh peaches, quartered

Directions: In deep heavy pot,heat oil.Add 1 tbs butter.Let it melt
and foam. Add mushrooms.Stir over high heat 2 minutes.Remove
mushrooms with slotted spoon and set aside.Brown livers;remove and
set aside. Lightly brown duck breasts on both sides and remove from
pan.Reduce heat to low;add 1 tbs butter and melt it.Add garlic and
orange rind. Stir over low heat 2 minutes.Add tomato paste and meat
flavoring.Blend. Add stick,orange juice and honey.Stir over moderate
heat until mixture boils.Add peach puree and jelly.Bring to a
boil.Place breasts in pot and coat with sauce.Cook over low heat
about 20 minutes or until done. Arrange breasts on heat-proof serving
platter or gratin dish.Whisk whipped cream into sauce.Add mushrooms
and peaches.Spoon sauce mixture over breasts.Brown top lightly until
broiler.Slice livers neatly and arrange as garnish on top of dish.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: SOUTH OF THE BORDER CHILE DUSTED DUCK
Categories: Poultry, Wildgame, Duck, Mexican
      Yield: 6 Servings

      5 lb Duck
      5    Jalapeno chiles, stems and
           -seeds removed, chopped
      1 c Diced onion
    1/4 c Butter or margarine
      2 c Peeled and chopped Granny
           -Smith apples
      2 c 1/2-inch bread cubes
    1/2 c Pinon nuts
    1/3 c Chopped fresh cilantro

Roast duck with stuffing is as easy to prepare as a turkey or a
chicken, though it is doubtful that the Conquistadors at the first
Thanksgiving took the time to stuff the ducks before roasting. In
these days of lean and no fat meals, many people refuse to consider
duck becuase it is perceived as being extremely fatty. Several simple
steps, however, can greatly reduce the fat content. First, if the
skin is pricked before cooking, much of the fat will drain off.
Secondly, removing the skin before serving will lower the fat content
even further.

(1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash
and pat dry ground red chile powder

Sprinkle the inside cavity of the duck with salt.

Saute the chiles and onion in the margarine until soft.

Combine the mixture with the apples, bread cubes, nuts, and cilantro,
and toss gently to mix. Fill the neck and body cavities loosely with
stuffing. Skewer the neck shut and cover the opening of the body
cavity with aluminum foil and tie the legs together. To be safe, do
not stuff until you are ready to cook.

Place the duck on a rack in a shallow roasting pan. With sharp fork,
prick the skin at 1-inch intervals, being careful not to prick the
meat or it will dry out. This is to allow the duck to continuously
self-baste so you can put it in the oven and forget it.

Dust the duck with the chile powder. Bake in slow oven, 325 degrees
F., about 3 hours or to an internal temperature of 160 degrees F.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: CZARNINA -- POLISH DUCK SOUP
Categories: Ethnic, Soups, Wildgame, Duck
      Yield: 1 Servings

           Fowl trimming and blood
1 1/2 lb Spare ribs
      1    Stalk celery
      2 bn Parsley (small)
      1 sm Onion
      4    Allspice buds
      4    Whole cloves
           Salt to taste
      3    Whole peppers
     10    Dried prunes
           Dried apples or pears
     15    Cherries or raisins
      2 tb Flour
      1 c Sweet cream
      1 ts Sugar
    1/2 c Vinegar

Put vinegar into glass or crockery bowl (not metal) and into this
catch the blood when killing the duck or goose and stir to avoid
coagulation. Fresh pigs blood may also be used. Cover the fowl
trimmings and spare ribs with water, bring to a boil and skim. Put
spices, celery, onion and parsley into a sack and add to soup. Cook
slowly until meat is almost done, about 2 hours. Remove spice sack
add fruit and cook for 1/2 hour more. Blend flour with 1/2 cup of the
blood mixture, add 3 T soup stock, and pour into soup, stirring
constantly. Add sugar and cream and bring to a boil. Serve with egg
noodles or potato dumplings.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: THAI DUCK CURRY - KAEN OF DUCK
Categories: Poultry, Wildgame, Duck, Thai
      Yield: 8 Servings

      6 lb Fresh Duck
      6 c Coconut Milk
      8 lg Dried Chilies, Soaked
      1 ts Salt
      1 ts Black Peppercorns
      2 ts Caraway Seeds
      1 tb Coriander Seeds
      1 ts Dried Shrimp Paste
      2 ts Minced Cilantro Root Or:
           - Use Extro Cilantro Leaves
      1 tb Finely Chopped Cilantro
           - Leaves
2 1/2 tb Finely Shredded Lemon Grass
      1 ts Grated Lime Or Lemon Peel
      2 tb Minced Shallots
      2 ts Crushed Garlic
      1 ts Minced Fresh Ginger
           Fish Sauce (Nam Pla)
           Sweet Basil Leaves

Wash the duck, dry thoroughly and cut into serving pieces. Set aside.
In a deep saucepan or casserole bring the coconut milk to the boil;
simmer for 5 minutes. Pour off half and set aside, then simmer the
remaining milk for about 15 minutes. Add the duck and simmer 10
minutes.

Drain the chilies and pound to a paste with the salt. Grind the
peppercorns, caraway and coriander seeds together and pound with the
chilies. Add the dried shrimp paste, cilantro root and leaves, lemon
grass and lime and pound to a smooth paste.

Stir into the duck and coconut milk, at first adding only half the
paste; check the strength before adding the remaining seasoning
paste. Add the reserved coconut milk, a large splash of fish sauce
and basil. Simmer until the duck is tender and the sauce is thick and
flavorful. Check the seasoning and serve with rice.

Unused seasoning paste can be stored for several days in a covered
jar in the refrigerator.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: REBEL ROUSER DUCK SAUCE
Categories: Appetizers, Sauces
      Yield: 1 Servings

    1/2 c Peach or apricot preserves
    1/4 c White vinegar
      1 tb Grated ginger
    1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer
gently, stirring occasionally, for 5 minutes. Remove from the heat &
stir in the chopped scallions. Will keep refrigerated for 2 weeks or
so.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: DUCK WITH HONEY AND CURRY
Categories: Poultry, Wildgame, Duck
      Yield: 1 Servings

      1    Duck
      1 tb Honey (1/3-cup)
      1 tb Curry powder
      1    Whole onion, peeled
      2    Whole cloves
           Salt and black pepper

Wash the duck, pat dry, then salt and pepper it inside and out. Stick
the whole cloves in the onion and insert into the cavity. Mix the
honey and curry powder. Pre-heat oven to 375 degrees. Roast duck for
45 minutes, then baste with honey-curry mixture every 10 minutes for
another 40 to 50 minutes, then serve. This recipe also works great
with chicken (omit the cloves).

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: KAMO SAKAMUSHI - SAKE STEAMED DUCK
Categories: Appetizers, Wildgame, Duck
      Yield: 24 Servings

      2    Whole Duck or Chicken Breast
2 1/2 t Sake

IN ADVANCE: Place Boned Duck or Chicken breast skin side up on a
flameproof dish and sprinkle with 1 scant t of salt. Cover,
refrigerate, and let sit for 3 hours. TO COOK: Preheat the grill to
it's highest point. Meanwhile, pour the sake over the Chicken or Duck
and steam for 7 minutes. Remove the Chicken or Duck from steamer, and
grill 3" from heat for 2 minutes. Cool to room room temperature, cut
breasts into 1/4" slices and serve.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: KANG-PED BHET-YANG - THAI ROAST DUCK RED CURRY
Categories: Wildgame, Duck, Poultry, Thai
      Yield: 8 Servings

MMMMM----------------------RED CURRY PASTE---------------------------
      5    Dry Hot Chili Peppers.
      1 tb Lemon Grass (Sliced).
      2 sl Galanga.
      1 tb Coriander Seeds.
      2 ts Cumin.
      1 ts Fennel Seed.
1 1/2 ts Black Peppers.
    1/4    Ground Nutmeg.
      3    Shallots.
      5    Cloves of Garlic.
      1 ts Shrimp Paste.
      3    Coriander Roots.
           Zest from 1/4 Sm Kaffir Lime
    1/2 ts Salt

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1    Roast Duck.
      5    Plum Tomatoes.
    1/2 c * Small Thai Eggplants.
      4    Fresh Med.Hot Chili Peppers.
      4    Kaffir Lime Leaves.
    1/2 bn Thai Basils (Horapha).
      1 ts Coconut Sugar.
      3 c Coconut "Cream".
      5 c Coconut "Milk".
           Fish Sauce.

* Small Thai "eggplants" belongs to the eggplant family, but doesn't
resemble any eggplants found here in the US. These are about the
size of large green peas, and look pretty much the same. Regular
green peas may be used as substitute. Put the ingredients for the red
curry paste into a mortar and pound until well mixed into a paste.
NOTE: You may use commercially available paste, if available. Adjust
the amount to taste. Debone the roast duck, and cut up the meat into
bite-size rectangular pieces (leaving the skin on). Cut the neck and
wing into pieces. Place the coconut milk in a large saucepan and heat
till boiling. Add duck pieces and cook till tender. Put the coconut
cream into a frying pan, add red curry paste. Heat over fairly high
heat, stiring constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce (to taste),
coconut sugar, and continue to heat (keep stiring all the time to
prevent burning) until red oil starts to form on the surface of the
"sauce". Add the "sauce" to the saucepan of duck and coconut milk,
and bring back to a boil. Add all remaining ingredients except the
basils, which is to be added when the curry starts to boil. Remove
from heat and serve with plain boiled white rice.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: LONG ISLAND DUCK WITH GRAPEFRUIT
Categories: Poultry, Wildgame, Duck
      Yield: 4 Servings

      2    Duck, Long Island, (about
           -- five pounds each)
      2    Grapefruit
    1/4 c Sugar
    1/3 c Vinegar, red wine
      3 c Duck stock ** OR
      3 c Veal stock **
           Blanched vegetables ***

       ** See recipes for Duck Stock and Veal Stock.

       *** An assortment of blanched vegetables should be used as
garnish for this dish. You might consider using green beans,
asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied
into bundles with strips of blanched leek

       Place the duck, uncovered, in the refrigerator for 4 days to dry
out the skin.

       Preheat the oven to 500 F.

       Cut off the tail and excess neck skin from the ducks and remove
all excess fat. Place the ducks, breasts up on a rack in a roasting
pan. Tuck wing tips under. Roast until crisp and well browned, about
        1    hour.

       With a sharp paring knife, remove a thin slice from the top and
bottom of each grapefruit, then remove the skin of the fruit in long
strips. Set aside.

       Cutting between the membrane, cut the grapefruit into sections
and set aside.

       Place the sugar and wine vinegar in a heavy-bottomed saucepan.
Cook over medium high heat until the vinegar has evaporated and the
sugar has caramelized lightly.

       Carefully add the stock and bring the mixture to a boil. Simmer
at low boil for 5 minutes.

       Add grapefruit skins to the mixture and simmer 3 minutes longer.

       Strain the mixture into a clean saucepan and simmer until reduced

enough to coat a spoon lightly.

       Adjust seasoning with salt and pepper and keep it warm.

       Transfer the duck to a work surface. Run a sharp knife under the

wishbone at the front of the duck's breast, then carefully slip the
knife between each breast half and carcass. Remove the breasts, and
then take off the legs and thighs in one piece.

       Lightly coat a warm serving plate with the sauce. Place the duck
over the sauce and arrange the grapefruit sections, overlapping, on
top. Garnish with blanched vegetables as desired, and serve, passing
the rest of the sauce around separately.

       Chef: Michel Fitoussi, 24 Fifth Avenue, New York

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: ROAST DUCK WITH CRANBERRY SAUCE
Categories: Poultry, Holiday, Sauces, Wildgame, Duck
      Yield: 2 Servings

      4 lb To 5 lb.duck,thawed if froze
    1/4 c Port
      2 tb Butter
      2 tb Flour
      1 c Chicken broth
    1/4 c Orange juice
      2 tb To 4 brown sugar
    1/2 c Cranberries; fresh
      1 ds Cayenne pepper
    1/2    Lemon
           Salt to taste
           Fresh ground pepper to taste

Rinse duck under cold water and pat dry.Remove any large lumps of fat
from skin.Rub inside cavity and skin of duck with lemon and season
cavity and skin with salt and pepper.Truss bird,place on rack and set
in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then pierce
skin all over with fork to release fat.

Continue roasting until duck is completely cooked,1 1/2 to 2
hours.About once every hour,remove all but 1 cup of fat from pan,some
remaining fat will keep pan from scorching.Increase oven temperature
to 500 deg.for the last 15 minutes of roasting to crisp skin..

Remove duck from oven and set on warm plate.Pour off and discard
fat.Place roasting pan on top of stove.Add port and heat over low
heat, scrapping up any browned bits.Add butter and heat until
melted.Add flour, stirring until smooth.

Add chicken broth and whisk constantly until smooth and thickened,2
to 3 minutes.Stir in orange juice and 2 tbs.brown sugar and mix
well.Add cran- berries and cook over high heat until cranberries
pop,2 to 3 minutes.Add cayenne and more salt and pepper to taste.If
mixture is too tart,add re- maining brown sugar...

To serve, cut duck in half lengthwise,using poultry shears,and place
on two serving dishes.Pour half of sauce over each serving.Serve
immediately.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: STIR-FRIED DUCK BREAST WITH CINNAMON
Categories: Poultry, Wildgame, Duck
      Yield: 4 Servings

      3 tb Peanut oil
      2    Duck breast halves
      1 sm Red bell pepper; julienned
      3    Cloves garlic; minced
      1    Gingerroot; 4" piece
      3 tb Sherry wine
      2 tb Soy sauce
1 1/2 c Cinnamon basil, fresh
           Basil sprigs; garnish

"This colorful stir-fry draws from both Chinese and Southeast Asian
ingredients and is ideal for a light lunch if served with steamed
basamati rice or cooked noodles."

Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and
sliver the gingerroot. Coarsely chop the basil.

Heat the peanut oil in a large, nonstick saute pan or wok over high
heat. When the oil is hot but not smoking add the duck and red pepper
and cook, stirring constantly, for 2 minutes. Add the garlic and
ginger and cook 1 minute. Add the sherry, soy sauce, and chopped
basil and cook for 1 minute, stirring constantly. Remove from the
heat and serve immediately, garnished with the sprigs of basil.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: STUFFED LEG OF DUCK WITH RED WINE SAUCE
Categories: Poultry, Wildgame, Duck
      Yield: 2 Servings

MMMMM---------------------SAUCE AND ASSEMBLY--------------------------
      1 ea Duck, whole, (4 to 5 lbs)
           -- OR
      2 ea Duck, legs
      6 tb Oil, olive
      1 md Onion
      1 lg Carrot
      1 md Tomato
      1 pn Thyme
      1 ea Bay leaf
      6 ea Peppercorns, black
     14 oz Wine, red (Volnay)
      1 c Stock, duck, OR
      1 c Stock, veal
      1 lb Turnips, white
      2 oz Butter
      3 oz Caul fat

MMMMM--------------------------STUFFING-------------------------------
      2 oz Pork
      2 oz Bacon
      1 oz Liver, chicken
      1 md Shallot, chopped
      1 oz Butter
      1 lg Egg yolk
      1 ea Truffle
      2 tb Cream, heavy - varies with
           -- the amount of fat in
           -- the pork
           Salt
           Pepper

Sauce: ======

       Debone the duck, reserve the duck's legs for this dish and keep
the remainder of the duck for another dish.

       Chop up the duck bones and place them in a heavy pan with heated
olive oil. Add onion, carrot, and brown.

       Add quartered tomato, thyme, bay leaf, peppercorns, and salt.
Deglaze with red wine and veal stock, then cook for approximately 1
hour.

       Strain sauce and reserve.

Stuffing: =========

       Put all of the pork, bacon, and chicken liver through a meat
grinder.

       In a saute pan, heat up the butter and cook the shallot.

       In a bowl, mix the chopped ground meats, shallot, egg yolk,
chopped truffle, cream, salt and pepper. Set aside.

Assembly: =========

       Peel the turnips and shape them into small spears. Place the
turnips in a small saucepan, cover with water, add butter and salt,
then bring to a boil.

       When liquid is almost evaporated, add 1/2 teaspoon sugar.
Continue to cook until a brown glaze forms in the pan.

       Deglaze the pan with 1/4 cup duck sauce and reserve for garnish.

       Debone the duck leg (trying to keep all of the meat in one
piece) and pound the meat flat.

       Lay caul fat on flat surface and cut into 5 x 5 inch squares.
Place a deboned leg on each square, salt and pepper the meat.

       Place some of the stuffing in the center of each leg. Close the
leg over the stuffing and caul fat over the leg - shaping it all in
the form of a chop.

       Place in a buttered pan and cook in 475 F oven for 20 - 25
minutes.

       Heat reserved sauce, whipping in small pieces of cold butter.
Adjust the seasoning.

       To serve, slice the duck and place pieces in the center of a
serving plate, garnish with turnips and add sauce.

       Chef:   Roberto Gerometta, Chez Michel, San Francisco, CA

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: TEXAS WILD DUCK GUMBO
Categories: Cajun, Wildgame, Duck
      Yield: 8 Servings

      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

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.

Source: http://www.topica.com/lists/wildgame

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: WESTERN-STYLE PEKING DUCK
Categories: Main dish, Wildgame, Duck
      Yield: 6 Servings

      4 lb (to 5lb) duckling
    1/2 ts Each ground ginger and
           -cinnamon
    1/4 ts Each ground nutmeg &
           -white pepper
    1/8 ts Ground cloves
      3 tb Soy sauce
      5    Whole green onions
      1 tb 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.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: CALIFORNIA WILD ROAST DUCK
Categories: Wildgame, Duck
      Yield: 4 Servings

      2 ea Mallard ducks
      1 c Celery chunks
      1 c Carrot chunks
      1 c Onion chunks
    1/2 c Melted butter (real is best)
    1/2 c Worcestershire sauce
    1/4 c Cooking oil
      1 tb Salt

Place your black cast iron pot in the oven with the lid on. Set oven
to highest temperature and heat pot thoroughly. Clean ducks and salt
well inside and out. Stuff with large chunks of celery, carrot and
onion. Remove heated pot from the oven and rub inside with oil. Place
ducks in pot. Replace lid and return to oven. Oven should still be
set to highest temperature. Do not peek, baste or even open the oven
door for 1 hour. When the hour is up remove ducks from the oven and
make a slit in each side of the breasts and pour on melted butter and
Worcestershire.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ohio Barbecued Wood Duck
Categories: Wildgame, Duck, Woodduck
      Yield: 4 Servings

      4 ea Wood Ducks
    1/2 lb Butter
    1/2 c Catsup
      1 tb Sugar
1 1/2 tb Lemon juice
      1 tb Worcestershire sauce
        x Ground pepper to taste
      1 ts Salt
      1 ea Garlic clove, pressed
      1 sm Onion, chopped
    1/2 ts Tabasco sauce

Mix ingredients for sauce. Cover and simmer 5 to 10 minutes. Apply
liberally over ducks and grill until done to your liking.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Duck
Categories: Wildgame, Duck
      Yield: 4 Servings

      2 ea Ducks
    1/2 c Soy sauce
      2 tb Sugar
    1/2 c Dry red wine
      1 sm Onion, chopped
      1 ts Ground ginger
      2 ea Garlic cloves, minced
      2 ea Bay leaves, crumbled

Cut ducks in half lengthwise. Place in plastic bag in shallow pan.
Combine remaining ingredients and pour over duck. Cover and marinate
overnight in refrigerator, turning occasionally. Preheat oven to 425
degrees. Remove ducks from marinade and place skin side up in
13x19-inch pan. Bake uncovered 15 minutes. Reduce temperature to
325 degrees. Pour marinade over ducks and cover lightly. Bake 1 to
1 1/2 hours or until tender. Occasionally baste with marinade.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fruit Duck Breast With Venison
Categories: Venison, Fowl, Duck, Wildgame
      Yield: 8 Servings

      2 lb Round steak (Elk or Deer)
           Salt
      5 ea Half Breasts of Duck, Boned
    1/4 c Mushroom Caps
      1 tb Vegetable Oil
    1/4 c Orange Juice
      2 tb Grated Orange Peel
    1/2 c Can Peaches, Pureed
    1/2 c Can Pineapple, Pureed
    1/3 c Whipping Cream
      1 ts Bacon Drippings
      2 tb Butter
    1/2 ts Chopped Fresh Garlic
      1 ts Tomato Paste
      1 c Chicken Broth
      1 tb Clover Honey

About the only wild game I have tried and did not like is DUCK. That
is, until I came across a recipe a couple of years ago and modified
it to my taste. I think you will agree this is the easiest "good
tasting" duck recipe you will come across.

In a large cast iron skillet, heat oil, add 1 tablespoon butter and
bacon drippings. When the oil is hot, add mushrooms and sauté for
about two minutes. Remove and set aside. Add garlic, brown duck
breasts on both sides, remove and set aside. Add remaining butter and
reduce heat to simmer. When the butter is melted add orange rind,
tomato paste, chicken broth, orange juice, and honey. Stir over
moderate heat until mixture comes to a boil. Add pineapple and peach,
bring back to a boil. Place breasts in a large pot and coat with
sauce.Cook over low heat about 20 minutes. Arrange breasts on
heat-proof serving platter. Whisk whipped cream into sauce and add
mushrooms. Spoon sauce over breasts and place in the broiler. Brown
lightly and serve.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maigret of Duck with Peach Sauce
Categories: Poultry, Duck, Breast, Peaches
      Yield: 4 Servings

      4    Duck breasts
           Salt & pepper
      2 tb Oil
      4    Peach halves
      1 c Beef stock
    1/2 c Peach Schnapps
    1/2 c Very cold unsalted butter;
           -cut into 8 pieces

Season duck breast with salt & pepper on both sides and saute over
high heat, about 3 minutes on each side. Turn heat to low, cover,
continue to cook until golden brown, about 5 minutes. The insides
should still be pink. Remove from pan and keep warm. Microwave peach
halves on high for 2 minutes and keep warm while you finish the
sauce. Add stock to pan and place over medium-high heat, scraping up
the browned bits. Stir Peach Schnapps into the stock and continue
stirring until mixture comes to a boil. Remove pan from heat and
whisk in cold butter all at once.

Slice duck breasts on the diagonal. Place a peach half on each of 4
heated plates. Fan the slices of duck breast on the plate next to the
peaches. Spoon a little of the sauce over the duck and peaches.

Serve, passing the remaining sauce separately at the table.

Source: http://www.topica.com/lists/wildgame

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared and Roasted Duck Breasts with Green Peppercorn Sau
Categories: Poultry, Duck, Breast, Sauce
      Yield: 4 Servings

MMMMM------------------------DUCK BREASTS-----------------------------
      4    Duck breasts; about 8 oz
           -each
           Kosher salt
           Freshly ground black pepper

MMMMM-------------------GREEN PEPPERCORN SAUCE------------------------
    1/4 c Port
    1/4 c Red wine
      1 tb Green peppercorns
      1 c Veal stock [see recipe]
      1 ts Butter
           Kosher salt and freshly
           -ground black pepper

DUCK: Preheat the oven to 400 degrees F. With a sharp knife, cut the
flesh side of the duck breasts in a shallow crosshatch pattern.
Season with salt and pepper. Place a large skillet over medium-high
heat until the pan begins to smoke and sear the duck, fat-side down,
2 minutes. Pour off the grease and place the pan in the oven until
the duck is medium-rare, 10 to 12 minutes. Turn and cook the other
side 1 minute. Remove from the pan and pour off the grease. The duck
breasts will retain their heat while you prepare the sauce.

SAUCE: Place the pan the duck was roasted in over high heat and add
the port and wine to the duck juices (be careful - they may ignite).
Add the peppercorns and any juices that have accumulated around the
cooked duck breasts and scrape the bottom of the pan, bringing up the
browned bits and incorporating them into the juices. Boil for 2
minutes, then add the veal stock and boil gently 5 to 6 minutes.
Swirl in the butter and season with salt and pepper.

To serve: Cut each duck breast on the bias into 8 to 10 slices and
arrange on individual plates. Spoon about 2 tablespoons of the sauce,
or to taste, over the duck and serve immediately.

Source: http://www.topica.com/lists/wildgame

MMMMM
	
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