Archive for the 'Duck' Category
Twice Cooked Herbed Ducks
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 […]
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Vegetarian Ham (Buddhist)
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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 […]
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Western-Style Peking Duck
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 […]
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Wild Duck/Goose In Gravy
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, […]
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Roast Duckling In Wine
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 […]
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