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DUCK AND TURNIPSBrown pieces of duck in butter and add all other ingredients, except onions. Let saute 10 minutes, stirring often to prevent sticking. Add enough water to fall just short of covering mixture, simmer until done, about 1/2 hour. Add onions to cook last 15 minutes. Serve with turnip tops boiled separately with bacon, sliced tomatoes with French dressing and hot rolls. Serves 4 or more. |
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DUCK AND WHITE BEANSSoak beans overnight in water to cover, then simmer gently until nearly done. Brown bacon in skillet and pour off drippings, reserving 3 tablespoons. In this, brown pieces of duck and then add onion and garlic to saute until soft. Empty contents of skillet into beans, add salt and pepper and cook until beans are done, stirring in parsley and 2 tablespoons of butter a few minutes before serving with white rice, broccoli, and lemon juice, applesauce and hot rolls. |
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DUCK IN OLIVE GRAVYBrown duck at 500 degrees. Mix and blend other ingredients in the water. Pour over the duck. Bake at 350 degrees until tender, 2 1/2 hours. Stir in the sliced olives the last 30 minutes of cooking. |
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DUCK JAMBALAYALightly brown duck, cut through bone in small pieces, and ham in olive oil and butter. Add onion, garlic, and sweet pepper and saute for a minute or two, stirring. Add all other ingredients, except the rice and simmer 10 minutes. Wash rice in sieve under running water and add to a simmering mixture to cook about 15 minutes, until done but still firm. Add more stock, if necessary. Serves 4 with a salad and a vegetable. |
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DUCK LIVER PATEBoil livers and hearts in water with some minced onion flakes. Cook until tender and then place them in your blender along with the hard boiled egg. After blending, remove to a small bowl and add vermouth, mayonnaise or butter, and seasonings. Stir until well blended. Chill your pate in the refrigerator before serving in a crock or other container. |
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DUCK SOUPPlace all in a large pot. Simmer gently for 2-3 hours. If too thick, add 1 cup water. Add 2-3 ounces of thin noodles. Cook very slowly half an hour longer and serve. |
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DUCK STEWSeason duck pieces with salt, black pepper, and red pepper. Place oil in large heavy pan and heat until very hot. Brown ducks in hot oil. Remove from pan and place onions, garlic, celery, and green pepper in same pan. Replace duck in pan and cook over medium heat for 15 minutes, stirring frequently. Add water and cover. Cook slowly for 2 hours and 30 minutes or until tend |
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DUCK, PLANTATION WILDDisjoint duck. Heat butter in Dutch oven and saute onion until soft. Brown duck well in hot butter mixture. Season with salt and pepper to taste. Combine duck mixture, 2 cups water and bay leaf in Dutch oven. Bake, covered, at 250 degrees for 1 hour and 30 minutes. Saute mushrooms in small amount of additional butter. Stir in thyme. Spoon mushroom mixture over duck and bake for 30 minutes longer. Remove duck to serving platter. Combine flour and enough water to make smooth paste. Blend flour paste and pan drippings together. Cook over low heat, stirring constantly, until thickened. Serve gravy with duck. 4 servings. |
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