GOOSE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS GOOSE WITH CABBAGE 1 12 POUND FROZEN GOOSE, THAWED SALT 1 MEDIUM SIZED HEAD RED CABBAGE (ABOUT 2 POUNDS) 1 MEDIUM SIZED HEAD GREEN CABBAGE (ABOUT 2 POUNDS) 1 MEDIUM SIZED ONION 1 LARGE GREEN COOKING APPLE 1 8 OUNCE PACKAGE SLICED BACON 3 TABLESPOONS RED WINE VINEGAR 2 TEASPOONS SUGAR 1 TEASPOON CARAWAY SEEDS 1/4 CUP CURRANT JELLY 2 TABLESPOONS DRY MARSALA WINE ABOUT 4 HOURS BEFORE SERVING: 1. REMOVE GIBLETS AND NECK FROM GOOSE. REFRIGERATE GIBLETS AND NECK TO USE IN SOUP ANOTHER DAY. DISCARD FAT FROM BODY CAVITY; RINSE GOOSE WITH RUNNING COLD WATER AND PAT DRY WITH PAPER TOWELS. FASTEN NECK SKIN TO THE BACK WITH 1 OR 2 SKEWERS. WITH GOOSE BREAST-SIDE UP, LIFT WINGS UP TOWARD NECK, THEN FOLD UNDER BACK OF GOOSE. WITH STRING, TIE LEGS AND TAIL TOGETHER. WITH FORK, PRICK GOOSE SKIN IN SEVERAL PLACES. 2. PLACE GOOSE, BREAST-SIDE UP, ON RACK IN OPEN ROASTING PAN. RUB GOOSE WITH 2 TEASPOONS SALT. INSERT MEAT THERMOMETER INTO THICKEST PART OF MEAT BETWEEN BREAST AND THIGH, BEING CAREFUL THAT POINTED END OF THERMOMETER DOES NOT TOUCH BONE. ROAST GOOSE IN 350 DEGREE OVEN ABOUT 3 HOURS. START CHECKING FOR DONENESS DURING LAST 30 MINUTES OF ROASTING GOOSE. 3. AFTER GOOSE HAS ROASTED FOR 1 HOUR, PREPARE RED AND GREEN CABBAGE: RESERVE FEW OUTER LEAVES OF RED AND GREEN CABBAGE FOR GARNISH. SLICE RED AND GREEN CABBAGE AND ONION; DICE APPLE; CUT BACON INTO 1/2 INCH PIECES. 4. IN 12-INCH SKILLET OVER MEDIUM- LOW HEAT, COOK HALF OF BACON UNTIL BROWNED. WITH SLOTTED SPOON, REMOVE BACON TO PAPER TOWELS TO DRAIN. IN BACON FAT IN SKILLET OVER MEDIUM HEAT, COOK RED CABBAGE, APPLE, RED WINE VINEGAR, SUGAR, AND 1 TEASPOON SALT UNTIL CABBAGE IS VERY TENDER, ABOUT 25 MINUTES, STIRRING OCCASIONALLY; KEEP WARM. 5. MEANWHILE, IN 4-QUART SAUCEPAN OVER MEDIUM-LOW HEAT, COOK REMAINING BACON UNTIL BROWNED. WITH SLOTTED SPOON, REMOVE BACON TO PAPER TOWELS TO DRAIN. IN BACON FAT IN SAUCEPAN OVER MEDIUM HEAT, COOK GREEN CABBAGE, ONION, CARAWAY SEEDS, AND 1 TEASPOON SALT UNTIL CABBAGE AND ONION ARE VERY TENDER, ABOUT 20 MINUTES, STIRRING OCCASIONALLY;KEEP WARM. 6. ABOUT 20 MINUTES BEFORE GOOSE IS DONE, IN SMALL SAUCEPAN, HEAT RED CURRANT JELLY AND MARSALA. BRUSH GOOSE OCCASIONALLY WITH JELLY MIXTURE. 7. GOOSE IS DONE WHEN THERMOMETER REACHES 180 DEGREES TO 185 DEGREES AND THICKEST PART OF LEG FEELS SOFT WHEN PRESSED WITH FINGERS PROTECTED BY PAPER TOWELS . 8. WHEN GOOSE IS DONE, REMOVE SKEWERS AND STRING. LINE PLATTER WITH RESERVED RED AND GREEN CABBAGE LEAVES. PLACE GOOSE ON CABBAGE LEAVES; LET STAND 10 MINUTES FOR EASIER CARVING. SPOON RED AND GREEN CABBAGE ON PLATTER WITH GOOSE. MAKES 8 MAIN-DISH SERVINGS. ABOUT 1120 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP DUCK WITH BALSAMIC CRANBERRY SAUCE (02/06/94) (23:04) 1 - 5 LB DUCK 1/2 - LB FRESH OR FROZEN UNSWEETENED CRANBERRIES 7 - TBSP SUGAR, DIVIDED 2 - TBSP ORANGE FLAVORED LIQUEUR 1/4 - CUP BALSAMIC VINEGAR 1/2 - CUP EACH: CHICKEN AND BEEF BROTH 1 - TSP CHOPPED FRESH GINGER ROOT DASH CAYENNE PEPPER REMOVE THE FAT FROM THE BODY CAVITY AND NECK OF THE DUCK; REMOVE THE GIBLETS. TIE THE LEGS TOGETHER WITH STRING AND CRISSCROSS OVER THE BACK TO TIE THE WINGS TO THE BODY. PRICK THE SKIN TO ALLOW THE FAT TO OOZE OUT. PLACE THE DUCK, BREAST SIDE DOWN, ON A MICROWAVE ROASTING RACK IN A 2 QUART RECTANGULAR GLASS DISH. MICROWAVE ON HIGH FOR 15 MINUTES. PREHEAT CONVENTIONAL OVEN TO 500 DEGREES. POUR OFF FAT AND TURN DUCK BREAST SIDE UP. MICROWAVE ON HIGH FOR 10 MINUTES OR UNTIL JUICES RUN CLEAR. POUR OFF FAT AGAIN. REMOVE ROASTING PAN AND PUT A METAL RACK IN SAME DISH. TURN DUCK, BREAST SIDE DOWN ON METAL RACK AND CRISP IN CONVENTIONAL OVEN FOR 5 MINUTES. TURN THE DUCK OVER AND CONTINUE TO CRISP 5 MINUTES MORE. LET STAND IN TENT SHAPED ALUMINUM FOIL. TO PREPARE BALSAMIC CRANBERRY SAUCE:COMBINE CRANBERRIES, 4 TBSP SUGAR AND ORANGE LIQUEUR IN A 4 CUP GLASS MEASURE. COVER WITH WAXED PAPER. STIRRING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH FOR 3 MINUTES OR UNTIL THE CRANBERRIES HAVE POPPED; SET ASIDE. IN A 2 CUP GLASS MEASURE, COMBINE VINEGAR AND REMAINING 3 TBSP SUGAR. DO NOT COVER. MICROWAVE ON HIGH FOR 3 MINUTES; STIR. MICROWAVE ON HIGH 1 TO 2 MINUTES LONGER OR UNTIL MIXTURE BEGINS TO THICKEN AND COAT A SPOON (BE CAREFUL NOT TO LET IT BURN). POUR INTO THE CRANBERRY MIXTURE ALONG WITH THE STOCK, GINGER AND CAYENNE PEPPER. MICROWAVE ON HIGH FOR 2 TO 4 MINUTES OR UNTIL BOILING; STIR. MICROWAVE ON HIGH FOR 5 MINUTES MORE TO DEVELOP THE FLAVOR. SERVE WITH THE CARVED DUCK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUCK A L'ORANGE 1 5-6 LB CUT DUCK 1/2 CUP RED WINE 1 TABLESPOON ORANGE PEELINGS 1 CLOVE MINCED GARLIC 3 TABLESPOON SALAD OIL 1 TABLESPOON POTATO STARCH 1 1/4 CUPS ORANGE JUICE 1 TABLESPOON HONEY 1/4 TEASPOON GINGER 1/8 TEASPOON PEPPER 1 CUP ORANGE SECTIONS PUNCTURE DUCKLING GENEROUSLY WITH FORK AND PLACE ON RACK IN ROASTING PAN. POUR MOST OF THE SWEET RED WINE OVER DUCKLING PIECES. ROAST IN SLOW OVEN (325 DEGREES), BASTING OCCASIONALLY, ALLOWING 25 MINUTES POUND. IN MEDIUM SAUCEPAN, SAUTE ORANGE PEEL AND GARLIC IN OIL. MIX IN POTATO STARCH UNTIL SMOOTH. SLOWLY ADD ORANGE JUICE, HONEY AND REMAINING WINE. SIMMER FOR 1 MINUTE. MIX IN GINGER, PEPPER AND ORANGE SECTIONS. SIMMER FOR 5 MINUTES. SERVE HOT SAUCE WITH ROAST DUCKLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUCK A L'ORANGE 1 (02/02/93) (0:07) MSB 4 TO 5 POUND DUCKLING 1 LARGE ORANGE 1 LARGE ONION 1 CUP ORANGE JUICE 2 TABLESPOONS ORANGE FLAVORED LIQUEUR 2 TABLESPOONS SOY SAUCE 2 TABLESPOONS CORNSTARCH 1 TABLESPOON SUGAR 1/4 TEASPOON GROUND ALLSPICE DEFROST DUCKLING. REMOVE AND DISCARD GIBLETS. RINSE DUCKLING AND PAT DRY. FASTEN NECK SKIN TO BACK WITH TOOTHPICK. SET ASIDE. PEEL ORANGE, BEING CAREFUL NOT TO TAKE THE WHITE MEMBRANE. SLICE PEEL INTO THIN STRIPS. SET ASIDE. REMOVE AND DISCARD WHITE MEMBRANE FROM ORANGE. CUT ORANGE INTO 1 INCH CHUNKS AND PLACE IN A MEDIUM BOWL. STIR IN ONION. STUFF ORANGE AND ONION MIXTURE INTO DUCKLING CAVITY. FASTEN SKIN OVER CAVITY WITH A TOOTHPICK. SET ASIDE. IN 4 CUP MEASURE MIX ORANGE JUICE, LIQUEUR, SOY SAUCE, CORNSTARCH, SUGAR, ALLSPICE AND ORANGE PEEL. MICROWAVE AT HIGH FOR 3 TO 4 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING 2 TIMES. PLACE DUCKLING BREAST SIDE DOWN ON ROASTING RACK. MICROWAVE AT HIGH FOR 10 MINUTES. TURN DUCKLING OVER AND BASTE WITH SAUCE. REDUCE POWER TO 50%. INSERT TEMPERATURE PROBE AND SET FOR 180 DEGREES. SERVE WITH SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUCKLING WITH MUSHROOM WINE SAUCE (02/06/94) (23:06) 1 - TSP VEGETABLE OIL 1/2 - CUP MINCED GREEN ONIONS 1/4 - CUP MINCED CARROTS 1 - TBSP ALL PURPOSE FLOUR 3/4 - CUP DRY SHERRY OR WHITE WINE 3/4 - CUP WATER 1/2 - TSP CHICKEN FLAVORED BOUILLON GRANULES 1/2 - TSP DRIED WHOLE ROSEMARY 1/4 - TSP DRIED WHOLE THYME 1/4 - TSP GARLIC POWDER 1 - BAY LEAF 1/2 - LB FRESH MUSHROOMS, SLICED 1 - DUCKLING, THAWED, QUARTERED AND SKINNED 1 - TSP COARSELY GROUND PEPPER COAT A LARGE FRY PAN WITH COOKING SPRAY, ADD OIL. PLACE OVER MEDIUM- HIGH HEAT UNTIL HOT. ADD ONIONS AND CARROTS; SAUTE UNTIL CRISP-TENDER. STIR IN FLOUR. COOK OVER MEDIUM HEAT 1 MINUTE, STIRRING CONSTANTLY. STIR IN WINE, WATER, CHICKEN BOUILLON GRANULES, ROSEMARY, THYME, GARLIC POWDER, BAY LEAF AND MUSHROOMS. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 TO 10 MINUTES, STIRRING OFTEN. SPRINKLE DUCKLING QUARTERS WITH PEPPER. COAT ROASTING PAN WITH COOKING SPRAY. PLACE DUCKLING QUARTERS, SKIN SIDE UP, IN PAN. SPOON MUSHROOM-WINE SAUCE OVER TOP. COVER AND BAKE @ 350 DEGREES FOR 1 HOUR AND 10 MINUTES, BASTING FREQUENTLY THE LAST 30 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUCKLINGS SWIMMING IN A POND (05/21/93) (0:58) EVEN MATURE ADULTS - GOURMETS NO LESS - "OO" AND "AH" WHEN PRESENTED WITH THIS SIMPLE-TO-PREPARE SOUP. 6 C RICH CHICKEN BROTH 1/2 C SHELLED GREEN PEAS (OR QUARTERED SNOWPEAS) 12 SHELLED BABY SHRIMP 4 NAMI BLACK MUSHROOMS 3 EGG WHITES YELLOW FOOD COLORING PREPARATION: WASH & SOAK MUSHROOMS IN WARM WATER FOR 1 HOUR; SLICE INTO THIN STRIPS; RESERVE. BLANCH SHRIMP IN SALTED BOILING WATER (OMIT IF SHRIMP ARE PRECOOKED). MAKE DUCKLINGS WITHIN HOUR OR LESS OF SERVING. HAVE STEAMER READY. WORK WITH EGGS & MIXING BOWL AT ROOM TEMPERATURE. SEPARATE WHITES & YOLKS; RESERVE YOLKS FOR ANOTHER RECIPE. BEAT EGG WHITES, STARTING SLOWLY, THEN PROGRESSIVELY FASTER AFTER EGGS BEGIN TO FOAM, UNTIL EGGS ARE STIFF BUT NOT RUNNY. IF WHITES ARE TOO STIFF, THEY TEND TO BREAK APART IN SHAPING PROCESS. FORM 2 DUCKLINGS PER SERVING. USE TABLESPOON TO FORM BODY; FLATTEN EGG IN SPOON; TURN OVER ONTO STEAMING PLATE. TO BODY, ADD BLOB OF EGG FOR NECK & HEAD, ANOTHER PIECE FOR TAIL. USE TOOTHPICK TO CAREFULLY SHAPE HEAD & TAIL. STEAM ONE AS TEST. STEAMING SHOULD TAKE 30-60 SECONDS TO SET SURFACE OF EGG. AFTER STEAMING, SWAB BEAK & TAIL WITH YELLOW FOOD COLORING; PUT COLOR ON TOOTHPICK TO MARK EYES. SOUP: 30 MINUTES OR SO BEFORE SERVING, HEAT BROTH TO JUST UNDER BOIL; ADD MUSHROOMS & PEAS. 5 MINUTES BEFORE SERVING, ADD SHRIMP & DESIRED SEASONINGS. POUR SOUP INTO WARM SERVING BOWL. FLOAT DUCKLINGS ON SOUP. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUCKLINGS WITH SAUSAGES AND ORANGE GLAZED FIGS 2 4 1/2 POUND FRESH OR FROZEN (THAWED) DUCKLINGS 1 1/2 TEASPOONS GROUND GINGER SALT 8 LARGE GARLIC CLOVES, UNPEELED 2 LARGE ORANGES 2 8 OUNCE PACKAGES DRIED CALIMYRNA FIGS 1/2 CUP LIGHT CORN SYRUP 2 TABLESPOONS BRANDY (OPTIONAL) 2 POUNDS COUNTRY STYLE SAUSAGE LINKS ARGULA OR PARSLEY SPRIGS FOR GARNISH ABOUT 2 1/2 HOURS BEFORE SERVING: 1. REMOVE GIBLETS AND NECKS FROM DUCKLINGS; REFRIGERATE TO USE IN SOUP ANOTHER DAY. CUT EACH DUCKLING INTO QUARTERS; TRIM EXCESS SKIN AND FAT FROM PIECES. RINSE DUCKLING QUARTERS WITH RUNNING COLD WATER; PAT DRY WITH PAPER TOWELS. 2. RUB DUCKLING QUARTERS WITH GROUND GINGER AND 2 TEASPOONS SALT; PLACE SKIN-SIDE UP ON RACK IN LARGE OPEN ROASTING PAN. PLACE GARLIC CLOVES ON RACK WITH DUCKLINGS. ROAST IN 350 DEGREE OVEN 2 HOURS OR UNTIL DUCKLINGS ARE FORK-TENDER. 3. MEANWHILE, PREPARE ORANGE- GLAZED FIGS: FROM 1 ORANGE, REMOVE PEEL IN LONG WIDE STRIPS; TRIM OFF WHITE PORTION. CUT PEEL INTO MATCH-STICK-THIN STRIPS. SQUEEZE JUICE FROM BOTH ORANGES; ADD WATER TO ORANGE JUICE, IF NECESSARY, TO MEASURE 1 CUP LIQUID. REMOVE STEMS FROM FIGS. IN 3-QUART SAUCEPAN OVER HIGH HEAT, HEAT FIGS, CORN SYRUP, BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 15 MINUTES. INCREASE HEAT TO MEDIUM; COOK, UNCOVERED, 10 MINUTES. WITH SLOTTED SPOON, REMOVE FIGS AND PEEL TO BOWL; COVER AND KEEP WARM. TO SYRUP REMAINING IN SAUCEPAN, ADD 1/2 TEASPOON SALT AND CONTINUE COOKING, STIRRING OCCASIONALLY, UNTIL FIG SYRUP IS REDUCED TO ABOUT 2/3 CUP. 4. AFTER DUCKLINGS HAVE COOKED 1 1/4 HOURS, PREPARE SAUSAGES: IN 12-INCH SKILLET OVER MEDIUM HEAT, HEAT SAUSAGES AND 1/4 CUP WATER TO BOILING. COVER AND SIMMER 5 MINUTES. REMOVE COVER AND CONTINUE COOKING, TURNING SAUSAGES FREQUENTLY, UNTIL SAUSAGES ARE WELL BROWNED. KEEP WARM. 5. DURING LAST 30 MINUTES OF ROASTING DUCKLINGS, OCCASIONALLY BRUSH DUCKLINGS WITH SOME FIG SYRUP. 6. TO SERVE, ARRANGE DUCKLINGS, GARLIC CLOVES, FIGS, AND SAUSAGES ON WARM LARGE PLATTER; BRUSH WITH REMAINING FIG SYRUP. GARNISH WITH ARUGULA. MAKES 8 MAIN-DISH SERVINGS. ABOUT 965 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN DUCKLING DINNER (02/06/94) (23:06) 1 - DUCKLING, THAWED, QUARTERED AND SKINNED 3 - TBSP OLIVE OIL 1 - LARGE ONION, CHOPPED 1 - LARGE CLOVE GARLIC, MINCED 1 - 4 OZ CAN CHOPPED MILD GREEN CHILIES, DRAINED 1/2 - LB MUSHROOMS, SLICED 1 - 16 OZ JAR THICK AND MILD CHUNKY SALSA 1 - CUP WHITE WINE 1 - TSP OREGANO 1/2 - CUP SLICED PITTED RIPE OLIVES 1/4 - CUP GRATED PARMESAN CHEESE 1 - CUP SHREDDED MONTEREY JACK CHEESE COOKED NOODLES IN LARGE SKILLET OVER MEDIUM HEAT, BROWN DUCKLING IN OIL ON ALL SIDES. ADD ONION, GARLIC, CHILIES AND MUSHROOMS. COOK 5 MINUTES. STIR IN SALSA, WINE AND OREGANO. SIMMER, COVERED, 45 TO 50 MINUTES OR UNTIL DUCKLING IS TENDER. STIR IN OLIVES AND PARMESAN CHEESE. SPRINKLE WITH MONTEREY JACK CHEESE. COOK, COVERED, JUST UNTIL CHEESE MELTS, ABOUT 2 MINUTES. SERVE OVER COOKED NOODLES. SERVES 4.