Text 17397, 78 rader
Skriven 2008-12-06 09:46:00 av Michael Loo (1:18/200.0)
  Kommentar till text 17314 av Carol Shenkenberger (23745.cooks)
Ärende: disappointments321
==========================
 CS> Not sure.  Weather is the problem here for later in the year.

Yeah, but we often have picnics in the dead of the summer, and
we make do. 

 CS> Early June is still decent normally so if we have no other options, by
 CS> then we can make one probably.  Worst case scenario is i have to work
 CS> Thursday-Friday (no vacation time accrued yet).

I haven't heard anyone else chiming in: I think people are
waiting for you to yea or nay. If you work, what will your
hours be? We might be able to jigger around that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Mahogany Duck
 Categories: Poultry
      Yield: 4 servings

      2    Ducks, 4-1/2; 4-3/4 lb
           Marinade:
    1/4 c  Scotch
      3 tb Fresh gingerroot, peeled &
           -shredded
  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 cavities. Prick the
  ducks, except for the breast area, with a fork.

  Pour the beer into the roasting pan. Roast the ducks on the rack in
  the lower third of a preheated 350f oven for 30 minutes. Tent birds
  with foil and roast for 30 minutes more. Discard foil and roast for
  another 30 minutes or until a meat thermometer registers 180f. (The
  skin should be very mahogany colored and crisp.) Remove stuffing
  ingredients with a spoon and discard them and the pan juices. Pour the
  juices from the cavities through a fine sieve into a small bowl. Skim
  the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter
  and keep them warm, covered loosely. In a saucepan, bring the stock to
  a boil, simmer it for 15 minutes, and stir in reserved juices. Bring
  the mixture to a simmer.  Stir arrowroot mixture and add to pan. Cook
  the mixture over mod-low heat, being careful not to boil, until
  thickened. Add salt and pepper to taste. Transfer the sauce to a
  heated sauceboat. Garnish the duck with kumquats and serve with the
  sauce.

  A 1983 Gourmet Mag. favorite posted by Jim Weller 11/16/97

MMMMM

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