1(780) 214-8484
Recipies
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1(780) 214-8484
Recipies
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DUCK AND
WILD RICE CASSEROLE
2 med. ducks (3 cups cubed meat)
3 stalks of celery
1 onion halved
Salt
Pepper
1/2 cup margarine
1/2 cup chopped onion
1/4 cup flour
4oz. sliced mushrooms
1 1/2 cups half and half cream
1 Tbsp. chopped parsley
1( 6oz.) pkg.. seasoned wild and long grain
rice
Silvered almonds
Boil ducks for one hour (or until tender) in
water to cover, with celery, onion halves, salt and pepper, remove and cube
meat. Reserve broth. Cook the rice according to the package directions.
Melt margarine; sauté onion; stir in the
flour. Drain mushrooms, reserving broth. add mushrooms, to the onion
mixture. Add enough duck broth to the mushroom broth to make 1 1/2 cups of
liquid; stir this into the onion mixture.
Omitting almonds, add remaining ingredients
plus 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Put into greased 2-quart
casserole. Sprinkle almonds on top.
Bake covered at 350 degrees for 15-20
minutes. Uncover and bake for 5-10 more minutes, or until very hot. ( If the
casserole has been refrigerated it will take longer to heat.) If you don't
have ducks, try substituting chicken-it's still good!
Serves 6
Rumaki ( Goose Breasts)
Cut breast into small chunks.
Marinate 4 hrs.
Marinate: 2/3 soy sauce to 1/3 sherry
Dissolve 4 to 8 tbs. honey in microwave and stir
into soy sauce and sherry mixture.
Add 3 garlic cloves.
Press down with weight ( we use a plate) to cover
goose with marinate.
After goose has finished marinating--wrap each
chunk with a thin slice of bacon add a water chestnut secure on a skewer (
if you use a wooden skewer be sure to soak it in water first)
Grill to medium rare.
Sprinkle with brown sugar ( very important to do
after grilling )
Barbara's Duck and Goose Stir Fry
Slice duck and goose into small strips
Sprinkle heavily with McCormick's Montreal Mate
Seasoning, garlic powder, and soy sauce and set aside.
In a large skillet melt up to 1 stick of butter
Sauté 2 med. yellow onions, 2 large pkgs. of fresh
mushrooms, 3 bunches of green onions ( sliced into small pieces, entire onion,
greens and all ) and 3 cloves of garlic diced into tiny pieces .
To sautéed mixture add duck and goose and stir fry
until meat is cooked to med. rare ( sometimes have so much onion mixture have
to set some aside until meat is done then add back to mixture)
I stir a lot until I add the bell peppers.
Then add ( sliced into long slices ) 3 green bell
peppers and 2 red peppers and continue to cook until peppers are soft.
Serve over rice.
P.S. This recipe is for up to 6 snows and 10 duck
breasts. You can adjust recipe to fit how many birds you have, just remember
to have lots of onion and grill mate. I have used this recipe on just duck--or
just goose-but mixture is better with both.
FRIED DUCK Take the duck breast and cut into large chunks
Roll in Italian Style Bread Crumbs POPE ISLAND GRILLED DUCK BREASTS AND LEGS Mash together in a fairly well mixed paste the following ingredients and set aside 4 tbs. Butter Marinate breasts and legs for 15 min. to 2 hours in Italian Salad Dressing Grill breasts and legs over grill for 4 to 6 min depending on how hot the grill is. Turn frequently –Breasts are done when just begin to firm. Breasts should be rare. Put mixed paste on cutting board and roll the hot breast into paste ( will melt the butter and jelly) Cut into sliced medallions and serve on crackers or slices of toast or melba toast. SHADOWS-ON-TECHE SAUCE 1 cup Orange
Juice Melt above and pour over roasted duckEspecially good on Teal, Woodies, or Pintails. MARYLAND GRILLED DOVE Marinate dove
breasts in Italian dressing ( or any marinate) Wrap each dove breast with ¾ slice of bacon, secure with toothpick Cook over med. hot fire turning frequently Can add water chestnut or jalapeno pepper when wrapping before grilling. |
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