DUCK RECIPES

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BREAST OF DUCK /W GLAZED APPLES (02/06/94) (23:03)

 2 - GRANNY SMITH OR TART COOKING APPLES, CORED AND SLICED
 2 - TBSP MELTED MARGARINE
 1 - TBSP PACKED DARK BROWN SUGAR
 1 - SHALLOT, FINELY CHOPPED
 1 - TSP MINCED FRESH GINGER ROOT
 2 - BONELESS DUCK BREASTS, ABOUT 10 OZ EACH
 1/2 - CUP WHITE WINE
 1/2 - CUP PLUM SAUCE

   IN A 4 CUP MEASURE, COMBINE APPLES, MARGARINE AND BROWN SUGAR.
 COVER WITH VENTED PLASTIC WRAP. MICROWAVE ON HIGH FOR 4 MINUTES;
 REMOVE APPLES WITH A SLOTTED SPOON TO A PLATE. ADD SHALLOT AND
 GINGER TO DRIPPINGS; COVER AGAIN AND SET ASIDE.
   LEAVE SKIN ON DUCK BREASTS AND PLACE THEM, SKIN SIDE UP, IN A
 GLASS PIE PLATE. COVER WITH HEAVY PLASTIC WRAP, SO THAT THE FAT
 WON'T SPLATTER AS IT HEATS DURING COOKING. MICROWAVE ON 70%
 (MEDIUM HIGH) FOR 7 TO 8 MINUTES; SET ASIDE.
   TO COOK RESERVED SHALLOT MIXTURE, MICROWAVE ON HIGH FOR 3
 MINUTES. ADD WINE; DO NOT COVER. MICROWAVE ON HIGH 3 TO 4 MINUTES
 OR UNTIL LIQUID REDUCES BY HALF. ADD PLUM SAUCE; SET ASIDE.
   DISCARD DUCK SKIN AND SLICE DUCK BREAST INTO 1/4" THICK SLICES
 LENGTHWISE. ARRANGE ON SERVING PLATTER SURROUNDED BY APPLE SLICES.
 POUR SAUCE OVER DUCK. MAKES 4 SERVINGS.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
CAJUN DUCK WITH WILD RICE (11-28-93) (22:12)

STOCK:

1 DUCK (DISCARD GIBLET)
2 GALLONS WATER
1-1/2 T. SEASONING SALT
3/4 T. GRANULATED GARLIC

SPICE MIX:

3/4 T. SALT
1/2 T. PAPRIKA
1/4 T. CAYENNE
1/4 T. GRANULATED GARLIC
1/4 T. SAGE

VEGETABLES:

2-1/2 C. CHOPPED CELERY
2 C. CHOPPED ONIONS
1-1/2 C. CHOPPED CARROTS

CAJUN ROUX:

1 C. OIL (COMBINE DUCK FAT
     AND LARD)
1 C. FLOUR

THICKENING ROUX:

1/4 LB. UNSALTED BUTTER
1/2 C. FLOUR
1 T. CARAWAY SEEDS
1/2 T. WHOLE ALLSPICE
3 BAY LEAVES
1/4 T. ONION POWDER
1/8 T. THYME
1/8 T. WHITE PEPPER
1/8 T. BLACK PEPPER
1/8 T. GUMBO FILE
1 C. CHOPPED GREEN PEPPERS
1 C. CHOPPED RED PEPPERS

GUMBO:

1/2 TO 3/4 C. CHICKEN SOUP
     BASE
1/2 C. UNCOOKED WILD RICE
1 C. UNCOOKED WHITE RICE

THE DAY BEFORE, PREPARE STOCK BY BRINGING ALL INGREDIENTS TO
BOIL AND SIMMER FOR 3 HOURS.  STRAIN, RESERVE STOCK, AND
REFRIGERATE OVERNIGHT.  REMOVE FAT FROM STOCK AND RESERVE FOR
CAJUN ROUX.  BONE DUCK AND CUT MEAT INTO CHUNKS.  COMBINE SPICE
MIX INGREDIENTS AND SET ASIDE.

     ADD WATER TO STOCK TO MAKE 1-3/4 GALLONS.  ADD ALL BUT 1 CUP
OF VEGETABLES TO STOCK AND BRING TO BOIL.  MAKE CAJUN ROUX BY
HEATING INGREDIENTS UNTIL THE COLOR OF PEANUT BUTTER.  ADD
RESERVED VEGETABLES AND 1/2 T. OF SPICE MIX TO CAJUN ROUX.  ADD
CAJUN ROUX PLUS REMAINING SPICE MIX TO BOILING STOCK.

     ADD SOUP BASE AND WILD RICE TO STOCK AND SIMMER 15 MINUTES. 
ADD WHITE RICE TO SOUP AND SIMMER 10 MINUTES.  WHEN RICE IS HALF
DONE, ADD THICKENING ROUX (COMBINE FIRST AND HEAT UNTIL MIXED)
AND COOK 10 MINUTES.  REMOVE FROM HEAT AND DISCARD BAYLEAVES. 
ADD MEAT AND GREEN ONIONS TO GARNISH.  MAKES 1-1/2 GALLONS.