% `Wild Duck and Andouille Sauce Piquant 1 c Olive oil (for roux) 3 c Plain flour (for roux) 3 c Onions; chopped 1 c Bell pepper; chopped 3 c green onions; chopped 2 c Parsley; chopped 1 x Water 2 T Garlic; finely chopped 3 c Chablis wine 1/2 t Dried mint; crushed 11 c Tomato sauce 3 T Lea & Perrins 6 t Louisiana hot sauce 5 t Salt 1 lb Andouille; sliced 1/4" thick 2 1/2 lb Wild duck breasts Servings: 12 - Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions; bell pepper; green onions; and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons; so this is for a lot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" ~ `Roast Bush Duck 1 medium bush duck 1 tomato - diced 1 small onion -diced 1 clove garlic 1 tsp salt 1 tsp pepper 1 tbsp butter 1 cup strong black coffee 1 tbsp favorite pepper sauce 1 green pepper 1 6 oz. can whole mushrooms 3 tbsp worcestershire sauce 6" two by four (untreated timber) - Soak untreated two by four timber in worcestershire and pepper sauce for 8 hours, turning every 2-3 hours. Preheat oven to 400. In a saucepan, combine all spices and ingredients, except for tomato and onion. Add coffee slowly and bring to a boil. Place untreated timber in roasting pan. Place duck on top of timber and pour marinade over the duck. Roast for one hour. Pour 3/4 of coffee broth over duck, and use remainder to baste duck with as it cooks. Roast for about four hours. Check readiness by inserting a fork into the wood beneath the duck. When you can insert a fork into the wood easily, remove the dish from the oven, pour a glass of Lowenbrau, throw duck away and eat the two by four. ~ `Caneton Montmorency 1 4-5 lb. duck, quartered duckling giblets & neck 16-17 oz. can pitted, dark sweet cherries 3/4 C port wine 1 C raw wild rice 1/4 C butter or marg. 1/4 C minced onion 3 Tablespoons flour 1 Tablespoon meat-extract paste 3 Tablespoons currant jelly - Start heating oven to 325. Wash & dry duckling; remove any pinfeathers. In shallow open roasting pan, on a rack, roast duckling, skin side up, 2.5 to 3 hours or until tender (this seemed to me to be a long time, but it turned out ok!). Make duckling broth by simmering giblets (omitting liver) and neck with 2 cups water, covered, about 1.5 hr. Also let cherries stand in 1/4 C port wine. About 1 hr. before serving, wash rice well in 3 changes of cold water. Then add slowly to 4 C boiling water. Boil, covered, stirring occasionally with fork, about 45 min., or till rice is tender & water is absorbed. Add 2 Tablespoons butter. Keep warm. When done, remove duckling from roasting pan to serving platter. Pour drippings from pan; in pan, melt 2 Tablespoons butter, stirring to dissolve browned bits in pan. Add onion; cook, stirring, until tender. Remove from heat. Stir in flour, meat-extract paste, currant jelly, 1.5 Cup strained duckling broth, 1/2 C wine. Cook, stirring, over medium heat until thickened. Add cherries in wine. Serve duckling on wild rice, with sauce poured over. Makes 4 servings. I served this to company and got good reviews. Susan, You mentioned that your hubby wanted to try duck, so you bought one and now don't know what to do with it ... the following recipe is from the Good Housekeeping Cookbook (sorry, it went to my ex so I don't know what year it was published, but must have been before 1970). Note: The recipe calls for 'meat-extract paste'. I have no idea what this is so probably used a bouillon cube instead. --- From Judy Haight to Susan Fox 14-Jan-9 ~ `ROAST DUCK a 3 to 5 pound duck 2 sprigs fresh parsley Salt and freshly ground 1/4 t. dried thyme black pepper to taste 1 bay leaf 1 small onion, peeled 1 clove garlic, peeled - 1. Preheat oven to 450 degrees. 2. Open the cavity of the duck and remove the neck, gizzard, liver, and heart. With the fingers, remove and discard the chuncks of fat inside the duck (if there are any). Sprinkle both the inside and outside of the duck with salt and pepper. Put onion, garlic, parsley, thyme, and bay leaf inside the duck. Lay the duck on its side in an open roasting pan (a pan whose sides are only 2 to 3 inches deep with enough room for heat to circulate around the duck). 3. Scatter the neck, the gizzard, and the heart around the duck. You may add the liver or not as desired. Many people discard it. Carefully place the roasting pan in the oven and bake for 20 min if it is a 3 lb duck; 25 min if its a 4 lb duck; and 30 min if its a 5 lb duck. Now, remove the roasting pan from the oven. Holding a large 2 pronged fork inside the duck to keep it from falling out of the pan, pour the duck fat down the drain or in a receptacle. Now using the fork, turn the duck onto its other side and place the pan back into the oven. Continue baking for the same length of time as you did for the first side. Once more, pour off the fat and this time turn the duck on its back. 4. When a 3 lb duck has cooked for a total of 40 min or a 4 lb duck has cooked for 50 min or a 5 lb duck has cooked for 1 hr, turn the oven down to 350 degrees. Continue roasting the duck, pouring off fat as it accumulates. The total cooking time for a 3 lb duck is about 1 1/4 hrs; for a 4 lb duck - 1 1/2 hrs; for a 5 lb duck - about 2 hrs. When cooked, the duck should be golden brown and crisp. There are 2 ways to tell when the duck is done. Lift it up with the large fork and if the liquids inside the duck run clear (not redish) it is done. Or prick the duck between the thigh and the leg. If the liquid runs clear, the duck is done. 5. Cut the duck in half or quarter it and serve hot. Leftover cold duck is also delicious served on a plate or in sandwiches. YIELD: two or three servings. Later, Rich From Rich Hyatt to Can't remember, sorry. 14-Jan-9 ~ `ROAST DUCK (simple) Preheat oven to moderate (350 F). Rub the skin of the duck with half a lemon. Sprinkle the inside of the duck with salt and pepper. Place duck on a rack in a roasting pan. Roast, wiothout basting, about 12 to 15 minutes per pound. Fifteen minutes before the duck is done, sprinkle the outside with salt and pepper. That is all this recipe says, but most cookbooks recommend pricking the duck all over with a fork before roasting so the fat can come out. That is a very good suggestion since ducks do have an awful lot of fat. We usually have rice with duck, and sometimes sweet potatoes. Happy cookin' and happier eatin' From Fred Peters to Susan Fox 14-Jan-9 ~ `Peach Glazed Duck Glaze: 1/2 cup peach jam 1/4 cup honey 1/8 cup orange juice 1 T Brandy (or sherry) - Clean a duck inside and out with running water. Stuff cavity, if desired with a sausage and apple stuffing.) Towel dry the bird, and sprinkle with paprika and garlic powder, rolling the duck to get at all surfaces. Put the duck in a deep roasting pan on a rack, so that the bird will not stew in the oil that comes from the bird during cooking. Put in oven heated to 230C (450F) and reduce the heat to 175C (350F) right away. Cook 44 minutes per kilo (20 minutes per pound) including the stuffing in the total weight. At regular intervals baste the bird with the drippings, and remove excess fat from the pan. For the last 15 minutes of the cooking time, remove the bird, coat with glaze. Mix together to form a paste, and brush over the bird. Return duck to oven for final 15 minutes. Make a gravy from the drippings by adding flour to the roasting pan, and adding stock, sherry, pepper, sage, margoram, and anything else that your heart desires. Serve with couscous (cracked wheat) or a bed of rice. Domestic Duck is very different from wild Duck, in taste and in cooking technique. Wild duck is very lean, dom duck is very fatty. A good wild Mallard tastes akin to beef tartare, and is a similar colour, while dom duck is more like fowl, and much, much lighter in colour. Due to the high fat content, it is important to take off this hot oil at regular intervals during the cooking process. Here is one way that I prepare duck that people tell me is good: From Mark Kaye to Susan Fox 16-Jan-90 ~ `TWICE-COOKED HERBED DUCKS 2 ducks, about 4 1/2 pounds each Handful each, fresh lemon, thyme, Italian parsley, rosemary, sage (1 teaspoon each if dried) 4 tablespoons 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 and pat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300 degree oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue drip- ping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered; serve immediately. Serves 6 to 8. From Stephen Ceideburg to All 01-Feb-9 ~ `STEAM-ROASTED DUCK Pull all loose fat out of the cavity of the duck. Rinse the duck and wipe it dry. Wipe all over the outside and inside with a cut lemon. Salt inside the cavity lightly and add a sprinkling of sage or thyme. Place the duck breast up on a rack in a cevered casserole roasting pan. Add one inch of water and bring to a boil on top of the stove. Cover tightly, reduce the heat, and let steam 30 minutes. Preheat the oven to 325 F. Remove the steamed duck from the casserole, pour out the liquid, and drain the duck. Place a duoble layer of foil over the rack and return the duck, breast side down. Strew 1/2 cup each chopped onion, carrot, and celery around the duck; pour in 1 1/2 cups of wine (red or white) or water. Bring to a simmer on top of the stove then cover the casserole and place in the oven for 30 minutes. Place the duck on a rack in a shallow roasting pan. Roast uncovered to brown and crisp the duck for 30 to 40 minutes at 375 F. The duck is done when the legs feel reasonably tender. The cooking liquid and vegetables may be used to make a sauce. Degrease the liquid and bring to a simmer. Mash down the vegetables in the liquid and boil until it is reduced almost to a syrup. Strain and use to moisten each serving of duck. Ducks and geese are by nature very fatty. They have enough fat to be self-basting without any help (there are no Butterball ducks). Sometimes I will split a duck and roast it on a rack in a roasting pan with a little water in the bottom. Splitting helps to get rid of the excess fat. In her new book (The Way To Cook) Julia Child has a recipe for Steam-roasted duck. Here is a condensed version: From Fred Peters to Mary Julius 01-Feb-90 ~ `GRILLED PEKING DUCK Categories: Duck Chinese Servings: 4 4 c Water 3 ea Garlic cloves; crushed 1/2 c Soy sauce 1 t Ginger, ground 1/4 c Honey 1 ea Duck (5 lb) 2 T Turmeric - In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2" water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling. From Sam Waring to Ellen Cleary 14-Feb-90 ~