Foods Recipes

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 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 oz (3 sheets) dried bean curd

3 tb Soy sauce

2 tb Water

1 Level teaspoon sugar

1/2 Level teaspoon MSG

1 Level teaspoon fennel

1/2 Star anise

2 Cloves, crushed

1/2 Level teaspoons wild

-pepper, crushed. -[Szechwan peppercorns S.C.] "The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality. Their cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut and vegetables oils, and bean curd. The last was the factotum, now appearing as duck, then as chicken, then as fish. Its very lack of personality made it an excellent actor." Soak the bean curd in water for about 1/2 hour until soft. Mix together the remaining ingredients, and marinate the bean curd in this mixture for about 2 hours. Select the largest and smoothest sheet and lay it on a flat surface. Place the remaining sheets on top of it evenly, so that when rolled up it will form a cylinder of regular dimensions. Roll it up VERY tightly. Place it on a single piece of cheese-cloth or old sheet and roll it up, with the cloth overlapping both at both ends. Tie the bundle at both ends like a toy firecracker at the two points where the bean curd ends. Steam the roll for about 1 hour. Cool the roll and unwrap it. Slice the roll into 1/4-inch slices and serve cold. From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First Harvest/HBJ, New York, 1977. Introduction by Lin Yutang. Posted by Stephen Ceideburg; December 20 1990.

2 Ducks, about 4 1/2 pounds

-each 1 Handful each, fresh lemon,

-thyme, Italian parsley, -rosemary, sage (1 teaspoon -each if dried) 4 tb Kosher salt

Coarsely ground pepper to -taste Remove heads, feet, giblets and excess fat from ducks. Using poultry shears or strong kitchen scissors, remove tails and backbones; cut each bird in half through breastbone, then in quarters. Rinse and pat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue dripping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered; serve immediately. Serves 6 to 8. Posted by Stephen Ceideburg Feb 1 1990.

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.