Greatest Recipes

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 & <gg>

7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1. Clean a fresh duck and pump it full of air through the neck to

separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub

outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65

degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in

pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards

towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)

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 x SEE :PEKING DUCK 1″ FOR INGR

6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin

Sauce. 7. To assemble, place duck slices on pancakes. Add scallions,

cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin.

—————————–SAUCE AND ASSEMBLY—————————– 1 ea Duck, whole, (4 to 5 lbs)

– OR 2 ea Duck, legs

6 tb Oil, olive

1 md Onion

1 lg Carrot

1 md Tomato

1 pn Thyme

1 ea Bay leaf

6 ea Peppercorns, black

14 oz Wine, red (Volnay)

1 c Stock, duck, OR

1 c Stock, veal

1 lb Turnips, white

2 oz Butter

3 oz Caul fat

———————————-STUFFING———————————- 2 oz Pork

2 oz Bacon

1 oz Liver, chicken

1 md Shallot, chopped

1 oz Butter

1 lg Egg yolk

1 ea Truffle

2 tb Cream, heavy - varies with

– the amount of fat in — the pork Salt Pepper Sauce: ====== Debone the duck, reserve the duck’s legs for this dish and keep the remainder of the duck for another dish. Chop up the duck bones and place them in a heavy pan with heated olive oil. Add onion, carrot, and brown. Add quartered tomato, thyme, bay leaf, peppercorns, and salt. Deglaze with red wine and veal stock, then cook for approximately 1 hour. Strain sauce and reserve. Stuffing: ========= Put all of the pork, bacon, and chicken liver through a meat grinder. In a saute pan, heat up the butter and cook the shallot. In a bowl, mix the chopped ground meats, shallot, egg yolk, chopped truffle, cream, salt and pepper. Set aside. Assembly: ========= Peel the turnips and shape them into small spears. Place the turnips in a small saucepan, cover with water, add butter and salt, then bring to a boil. When liquid is almost evaporated, add 1/2 teaspoon sugar. Continue to cook until a brown glaze forms in the pan. Deglaze the pan with 1/4 cup duck sauce and reserve for garnish. Debone the duck leg (trying to keep all of the meat in one piece) and pound the meat flat. Lay caul fat on flat surface and cut into 5 x 5 inch squares. Place a deboned leg on each square, salt and pepper the meat. Place some of the stuffing in the center of each leg. Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop. Place in a buttered pan and cook in 475 F oven for 20 - 25 minutes. Heat reserved sauce, whipping in small pieces of cold butter. Adjust the seasoning. To serve, slice the duck and place pieces in the center of a serving plate, garnish with turnips and add sauce. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

1 (4-lb) duckling

2 tb Salt

2 qt Water

1/2 c Chopped onion

1/2 c Chopped celery

1 Garlic clove; minced

1 Bay leaf

2 ts Butter or margarine

2 ts Flour

1/2 ts Ground star anise

1 tb Green peppercorns in wine

Salt Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes. Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck.