 Roast Duckling a la Orange

Recipe By     : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Serving Size  : 8    Preparation Time :2:00
Categories    : Game And Fowl                    American Classics

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      5-Pound       ducklings
   1      teaspoon      seasoned salt
     1/2  teaspoon      rosemary
     1/2  cup           celery -- chopped
     1/2  cup           onion -- chopped
   2      cups          brown sauce -- or chicken stock
   3      tablespoons   sugar
   1      tablespoon    butter
     1/2  cup           vinegar
   1      cup           orange juice
   1      teaspoon      English mustard
     1/2  teaspoon      cornstarch
     1/4  cup           Grand Marnier

STEP ONE: Prepare the Duckling and Basic Brown Sauce--
Trim the duck of excess fat at the base of the tail. Rub the inside with 
the seasoning salt and rosemary.

Preheat oven to 450 degrees F.

Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 
1-1/2 hours, basting occasionally.

Remove the duckling from the oven and keep warm.

Pour off all but two tablespoons of fat from the roasting pan, add the 
onions and celery, and saute until tender. Add two cups of brown sauce. 
Boil for 20 minutes. 

The  basic sauce is now ready for additional flavoring.

STEP TWO: Prepare the Orange Sauce--
Melt the butter, vinegar, and sugar in a saucepan and boil until the 
liquid caramelizes. Add the orange juice, mustard, and basic brown sauce 
and bring to a boil.

Strain the sauce, then thicken with cornstarch and season with Grand 
Marnier.


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        *  Exported from  MasterCook  *

                        Roast Duckling with Sherry

Recipe By     : the California Culinary Academy
Serving Size  : 4    Preparation Time :3:00
Categories    : Main Course                      Chicken & Poultry
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         ducklings (2 to 3 lb each)
     1/2  teaspoon      celery salt
     1/2  teaspoon      onion salt
     1/2  teaspoon      celery seed
     1/4  teaspoon      curry powder
   1      teaspoon      herbal salt substitute
     1/4  teaspoon      pepper
     1/4  cup           minced celery
     1/2  cup           minced onion
     1/2  cup           sherry

1. Place ducklings in a large Dutch oven, breasts up. In a small bowl mix 
together celery salt, onion salt, celery seed, curry powder, salt 
substitute, and pepper. Rub into skin of ducklings. Let marinate 1 hour.

2. Preheat oven to 300 degrees F. Add celery and onion to Dutch oven. Pour 
in the 1/2 cup sherry. Place Dutch oven over medium-high heat and brown 
ducklings on both sides (about 20 minutes per side). Cover Dutch oven and 
bake for 1 hour. Slice and serve.


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NOTES : The rich flavor and elegance of duckling makes it a good alternate 
       to turkey for special occasions. In this recipe, whole duckling is 
       rubbed with a savory herb mixture, stuffed with braised 
       vegetables, and roasted until crisp. Serve with a simple 
       accompaniment of wok-cooked vegetables, a green salad, roasted 
       potatoes, and French bread.


and the third:

   *  Exported from  MasterCook  *

                          Texas Wild Duck Gumbo

Recipe By     : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Serving Size  : 8    Preparation Time :3:30
Categories    : Poultry Dishes                   Soups
                Game And Fowl                    Fish And Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    wild ducks
   2                    celery stalk
   1                    small onion -- sliced
   2      small         carrots -- diced
   1      tablespoon    salt
   1      gallon        water
   1 1/4  cups          vegetable oil
   1      cup           flour
   2      cups          onion -- chopped
   2      cups          celery -- chopped
     1/2  tablespoon    black pepper
     1/4  teaspoon      red pepper
   1      pound         smoked sausage
  24      shucked       oysters
     1/2  cup           scallions -- sliced
   1      cup           bell peppers -- chopped

STEP ONE: To Make the Stock--
In large pot combine ducks, 2 stalks celery, one small onion (sliced), 
diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 
hours, from time to time skimming off the foam.

STEP TWO: To Make the Gumbo--
Make the roux of flour and vegetable oil until dark and brown. Add the 
bell peppers, red and black pepper, celery, and onions. Remove the ducks 
from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over 
the roux. Simmer the gumbo for 20 minutes.

Remove all the meat from the bones, dice in 1/2-inch squares, and add to 
the gumbo. Broil the sausage, slice, and also add to the soup. Add the 
oysters and scallions at last and bring to a boil.

Serve over rice with Tabasco sauce as needed.


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