Text 17831, 93 rader
Skriven 2008-12-14 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: duck
============
-=> Quoting Nancy Backus to Carol Shenkenberger <=-

 NB> Farm-raised may be plumper?
                                                    
Domestic ducks and geese are VERY fatty. Wild ones that use their
muscles hard and migrate thousands of miles are not. They are very
different birds that require different cooking techniques. All the
recipes for domestic birds centre around helping the fat render out
and all the recipes for wild ones centre around adding additional
fat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Teal
 Categories: Wild, Game, Duck, Wine, Bacon
      Yield: 4 Servings
 
      4    Teal
      2    Apples, peeled, cored and
           Halved
      8    Strips of bacon
    1/2 c  Port wine
      1 tb Lemon juice
      1 c  Plum or red currant jelly
      2 ts Flour
           Salt and pepper to taste
 
  Salt and pepper the birds inside and out, and place half an apple in
  each bird.  Truss the bird so as to bind down the 2 slices of bacon
  that you wrap around each teal.  Place in a roasting pan. In a small
  skillet heat the wine and lemon juice, then stir in and dissolve the
  jelly. Ladle it over the birds and roast at 400 degrees for 20 - 25
  minutes depending on how rare you like your duck. Remove the ducks
  to a platter and make the sauce by skimming off the bacon fat, then
  stirring in over a low flame the flour and two tablespoons of water.
  Simmer until the sauce is thick, pour it over the birds and serve.
  
  David & Katrina
  rec.hunting.dogs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Roast Duck
 Categories: Duck
      Yield: 12 Servings
 
      2 lg Ducks -- about 6 pounds
           Each
           Salt and pepper
 
  Preheat oven to 250 degrees F.
  
  Trim ducks: with a sharp knife, cut away excess fat and skin from
  both ends of ducks. (Render fat for another use or discard.)
  
  Salt cavity of each duck. Prick each duck all over with a fork,
  about 30 times. Place them on a rack set in a large roasting pan
  and roast 1 hour. Prick ducks all over and turn on one side.
  Repeat pricking ducks all over and turn onto second side. Repeat
  two more times. After four hours, increase heat to 350 degrees F.
  
  Continue to roast 30 to 90 minutes more, pricking and turning
  once, according to taste:
  
  1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick
  and turn, and roast 15 minutes more. 2) For juicy, crisp ducks:
  Roast 30 minutes, prick and turn, and roast 30 minutes more. 3)
  For slightly drier, very crisp ducks: Roast 45 minutes, prick and
  turn, and roast 45 minutes more.
  
  Remove ducks to a carving board and let them sit 15 minutes,
  loosely covered. Simply cut ducks in half and serve half a duck
  per person; or carefully remove breast and legs from bone, making
  sure to keep skin intact, and cut them into 1/2-inch wide pieces.
  Generously season with salt and pepper before serving.
  
  Recipe By: David Rosengarten
  
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)