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