This week: Duck recipes

Duck Souvlaki
1 Live duck
1 1/2 lb Lamb or veal, 1" cubes
3/4 c Dry white wine
1/4 c Olive oil
2 tb White wine vinegar
3 tb Ground oregano
1 tb Salt
1/4 ts Ground pepper
2 Cloves garlic,finely chopped
1 Small onion,chopped
Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours.

Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes. Using a fairly large meat cleaver, chop off the duck's head. Discard duck pieces.

Mu Shu Duck
1 Live duck
3/4 lb pork tenderloin cut into matchstick-size shreds about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs, lightly beaten
4 c shredded green cabbage (1/3 small cabbage)
10 dried Chinese black -mushrooms, soaked in hot -water for 20 minutes, - drained, stems removed, -caps thinly sliced
8 scallions, green part only , cut into 1-inch lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour tortillas, steamed
1 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil
Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger
Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper.

Marinate pork slices: In a medium-sized bowl, combine marinade ingredients. Add pork slices and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tablespoon of the vegetable oil and heat until very hot. Add the marinated pork slices and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the pork slices. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the reserved minced seasoning and stir-fry until fragrant, 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the pork and eggs to the pan and toss until heated through. Stir in scallions. Transfer to a platter.

Secure duck's feet to countertop using a standard C-clamp. Bash duck repeatedly with a baseball bat. Discard.

To serve mu shu, spread some hoisin sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.

Angel Hair Pasta Primavera with Duck
1 Live duck
8 tb Olive oil
1 bn Fresh basil
1/4 c Pine nuts
4 Garlic cloves
  Salt (to taste)
  White pepper (to taste)
3 tb Butter
2 Shallots; chopped
1 tb Fresh basil, chopped
1 1/2 c Broccoli (tiny florets)
1 1/2 c Carrots, julienned
1 1/2 c Zucchini; julienned
1 1/2 c Snow peas
2 c Heavy cream
32 oz Angel hair pasta - cooked al dente
1/2 c Parmesan, freshly grated
In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.

Nail duck's bill to the floor and roll a push mower back and forth over duck's body until throroughly shredded. Pull nail from floor and scoop up duck remnants with a shovel or dust pail. Discard.

On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.

Wild Rice-Sausage Casserole and Duck
1 Live duck
1/2 lb. bulk sausage
1 med. onion – chopped
1 med. green pepper – chopped
1/2 c celery – chopped
1 6-oz. pkg. long grain and wild rice mix
1 4-oz. pkg. wild rice – rinsed
1 10 3/4 oz. can cream of chicken soup – undiluted
1 10 3/4 oz. can cream of mushroom soup – undiluted
1 c Cheddar cheese – shredded
1 4-oz. can sliced mushrooms – drained
Brown sausage in a skillet; drain, reserving drippings. Saute onion, green pepper, and celery in drippings until done.

Combine sausage, sauteed vegetables, long grain and wild rice mix (including seasoning packet), wild rice, soup, cheese, and mushrooms; mix well.

Spoon into a shallow 2-quart casserole. Cover and bake at 325 for 1 hour or until done.

Place duck in microwave oven. Set timer for 4 hours and cooking level to "High." Press "Start" and leave the house until done.

Duck Surprise
1 Live duck
1 c heavy cream
1/2 c dry cooking sherry
1 med. green pepper – chopped
6 Carta Blanca beers
1 pint Rocky Road ice cream
46 Mrs. Field's Oatmeal raisin cookies
Sneak up behind duck and blast it with an AK-47 or any other illegal firearm.

Next week: Turkey recipes

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