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 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.

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 &
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