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Basted Duck With Corn Bread Oyster Dressing

1 tsp salt 
1/4 tsp pepper 
1 qt corn bread stuffing mix 
1 cup oysters with liqueur
1/4 cup butter 
1/4 cup lemon juice 
1/4 tsp paprika 
1/8 tsp thyme 

Season duck cavity with salt and pepper. Add oysters, drained and
chopped, to bread stuffing. Use oyster liquid as part of liquid to
moisten. Lightly stuff duck. Place remainder in separate pan to
bake with duck. Mix butter, lemon juice, paprika and thyme. Bake
duck on rack in covered roaster in 325 deg. oven for about 2 1/2
hours. Baste often with lemon mixture. Baste dressing with duck
drippings. Remove cover at the last to brown duck.



Duck a l'Orange

2 ducks
6 bacon slices
1 can frozen orange juice - (6 oz.) thawed, undiluted
1 garlic clove - minced
3/4 tsp mustard
1/2 tsp ginger
1/2 tsp salt
1 Tbsp cornstarch
1 cup water

Wipe ducks dry inside and out, season with salt and pepper, and place
in roasting pan close together, breast sides up. Cover with strips of
bacon. Roast at 400 degrees for 25 minutes or until done to taste.
Meanwhile, heat to boiling in small saucepan the orange juice, garlic,
mustard, ginger and salt. Remove from heat and during the last 10
minutes of roasting, remove bacon from birds and brush them with the
mixture. Mix cornstarch with 1/4 cup of the water and add to
remaining orange sauce. Pour in remaining water and stir over low
heat until sauce thickens. Place ducks on heated platter, slice and
serve with the orange sauce. Serves 4.


Duckling a l'Orange

4 1/2 to 5 lb. duckling
1 tsp. salt
2 oranges, unpeeled, quartered
3 peppercorns, or 1/8 tsp. pepper
1 garlic clove, minced
3 to 4 tbsp. orange marmalade

2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. grated orange peel
2/3 cup orange juice
3 tbsp. pan drippings
2 tbsp. orange flavored liqueur

Hot cooked rice

Heat oven to 400 degrees F. Remove giblets from body cavity;
refrigerate for later use. Rinse duckling inside and out and pat
dry. Sprinkle cavity with salt. Place oranges, garlic, and
peppercorns in cavity. Close body openings by bringing loose skin
over openings and securing with metal skewers. Tie wings to body.
Place breast side up on a rack in shallow roasting pan. Bake at
400 for 15 minutes. Reduce oven temperature to 325. Bake 2 1/2 to
3 hours or until meat is tender (about 180 degrees F), basting
occasionally with drippings. During last 15 minutes of baking,
spread with orange marmalade.

In small saucepan, combine sugar, cornstarch, and orange peel. Stir
in juice and 3 tbsp. drippings from roasting pan. Heat to boiling,
stirring occasionally. Keep hot or reheat to serve. Stir in liqueur
before serving. Discard stuffing. Serve duckling over rice with
orange sauce. Serves 4.



MAHOGANY DUCK
Yield: 4 servings

2 ducks, 4-1/2 to 4-3/4 lb

1/4 c scotch
3 T fresh gingerroot, peeled & shredded
1 1/2 ts garlic, minced
2 T orange zest, julienned
1 ts coriander seeds, crushed
1 ts black peppercorns, crushed
3/4 c soy sauce
2 T honey
2 T dark brown sugar, packed
2 sl bread
2 scallions
2 parsley
3 c beer

1 3/4 c brown stock
2 ts arrowroot, dissolved in 3 T water
kumquats for garnish

Rinse ducks, pat dry, and remove excess fat from body cavities.
Truss the birds. Arrange them, breast side up, several inches
apart on a rack set over a large roasting pan. Let them dry,
chilled but uncovered, for 3 days. In a bowl, combine the Scotch,
gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey,
and brown sugar. Let this mixture stand, covered and chilled, for
3 days. Stir marinade, and press it through a fine sieve into a
small bowl. Keeping the ducks chilled, brush them with some of the
marinade, every 30 minutes, for 2- 1/2 hours. Let the ducks dry at
room temperature for 30 minutes. Stuff each duck with one of the
bread slices, 1 scallion and 1 parsley sprig. Spoon remaining
marinade into the cavities. Prick the ducks, except for the breast
area, with a fork. Pour the beer into the roasting pan. Roast the
ducks on the rack in the lower third of a preheated 350 F. oven
for 30 minutes. Tent birds with foil and roast for 30 minutes more.
Discard foil and roast for another 30 minutes or until a meat
thermometer registers 180 F. (The skin should be very mahogany
colored and crisp.) Remove stuffing ingredients with a spoon and
discard them and the pan juices. Pour the juices from the cavities
through a fine sieve into a small bowl. Skim the fat, and reserve
1/4 cup of the juices. Arrange ducks on a platter and keep them
warm, covered loosely. In a saucepan, bring the stock to a boil,
simmer it for 15 minutes, and stir in reserved juices. Bring the
mixture to a simmer. Stir arrowroot mixture and add to pan. Cook
the mixture over mod-low heat, being careful not to boil, until
thickened. Add salt and pepper to taste. Transfer the sauce to a
heated sauceboat. Garnish the duck with kumquats and serve with
the sauce.



ROAST DUCK

Quarter one onion and one apple, stuff in duck cavity with a sprig
of rosemary. Place duck on a steamer rack over water in a large
pot (don't let the bird touch the water). Cover tightly and steam
the duck for exactly 90 minutes, adding more water if it evaporates.

Remove duck and let cool. Cut duck in half lengthwise and remove
all bones except for drumstick. Flatten duck halves with palm of
hand. (Can be done in advance to this point; wrap in foil and
refrigerate or freeze.)

Place duck halves skin-side-up on a broiler pan, salt them, and
put them about 3" under a preheated broiler for 6-8 minutes, until
skin is golden brown.

Serves two.


ROAST DUCK WITH GINGER MARMALADE
Serving Size: 3

1 duck, 5 to 6 pounds 
1 lemon cut in half
soy sauce 
freshly ground pepper 
1 onion peeled
2 c cooked kasha 
1/2 c ginger marmalade 

Preheat oven to 375 degrees.

Remove as much fat as possible from the inside of the duck. Rub
it with lemon and soy sauce and sprinkle it with pepper both inside
and out. Place the lemon halves and the onion in the cavity. Fold
the wings under the body and tie them and the legs close to the
body. Place the duck, breast side down, on a V-shaped rack set in
a roasting pan. Prick the bird all over to allow the fat to run
out. Put about 1 1/2 cups water at the bottom of the pan to prevent
the fat from burning. Place the duck in the oven for 15 minutes.
Lower the heat to 350 degrees and roast for 45 minutes without
basting. Remove from the oven and allow the duck to cool at room
temperature. (Refrigerate the pan juices. When the fat congeals,
discard it. Later the pan juices can be reheated for basting and
to serve with the bird.)

Let the duck rest for a day or at least several hours before
proceeding with the recipe.

Stuff the duck either with cooked kasha or with any stuffing you
prefer.

Preheat the oven to 350 degree. Coat the duck with ginger marmalade.
Sew up the openings and tie the wings and legs close to the body
again.

Roast the duck again for 1 hour, or until the leg moves easily and
the juice runs clear when the second joint is pierced with a fork.
Baste often with the pan juices. Excellent served hot or cold.


Anatra arrosto
(Roasted duck)

Take a very young duck, clean it, burn it a little bit, wash it
and then dry it.

Salt and pepper the duck internally and externally. Put in its
belly a lock of sage and a knob of butter. Put the duck in a pan
with some oil and roast it very slowly in an oven with moderate
temperature. When the gilded skin will start to come off from the
duck, this one will be well cooked.

This was a traditional course for the celebration of San Lorenzo,
patron saint of Borgo San Lorenzo and for the celebration of Santa
Maria in Scarperia. Young ducks were cooked during these celebration
which take place in August.


Duck in Guinness and Honey

2 kg duck/4 1/2 lb, trussed
2 Tbs./30 ml/ 1 fl oz oil
2 Tbs./30 ml/1 fl oz honey
1 Tbs/15 g/1/2 oz brown sugar
1 cup/250 ml/8 fl oz Guinness
pinch each nutmeg and cinnamon 
1 1/4 cups/300 ml/1/2 pint demiglaze or duck stock
pinch each salt and pepper

Preheat oven to 475 F/250 C/ Gas Mark 9.

Wash and truss the duck. Brush with oil and seal in a hot oven
until browned (about 10 to 12 minutes). Meanwhile, in a heavy
saucepan mix together the honey, sugar, Guinness and spices and
simmer for 10 minutes. Add demiglaze or stock and continue cooking
for another 15 minutes. Season to taste with salt and pepper.

Reduce heat to 300F/150 C/Gas mark 2, cover the duck with the sauce
and roast for 60 to 75 minutes. Baste occasionally. Test with a
fork. If the sauce tastes too bitter at the end of cooking time,
add a little more honey. Remove from the oven and allow to rest
for a few minutes before carving.

Serves 4


Autumn Roast Duck 

6 local Golden Delicious Apples 
1 onion
2 carrots
2 stalks celery
3 cloves garlic crushed
1/2 cup tomato puree
duck giblets
1/2 cup flour
4-5 lb Long Island duck
mushroom soy sauce
1/2 cup sugar
1/2 cup red wine vinegar 
brown stock or even white stock
1 pint fresh pomegranate juice
cornstarch and water, mixed
salt 
lemon juice
currant jelly or a sweet red wine like malaga
fresh pomegranate seeds
brandy

Peel core and slice 4 Golden Delicious apples. Save the slices
under water. Chop up 2 more apples, add the other apple bits in a
roast pan with chopped 1 onion, 2 carrots, 2 stalks celery, 3
cloves of garlic crushed, 1/2 cup tomato puree, duck giblets. Dust
with 1/2 cup of flour.

Place a Long Island duck, 4-5 lb on this bed of floured mirepoix,
and rub with soy. Roast 425 F for about an hour, or until duck is
nice and brown, but underdone. Remove duck, and as soon as you can
handle it, split and quarter the duck. Remove wings, breast bones,
backbones and any other duck bones or parts you can find. Roast
until duck bones and flour brown. Scrape the contents of the roast
pan to one side, and drain and save duck fat.

Put the roast pan on the stove top, and heat some reserved duck
fat on a clear spot. Add 1/2 cup sugar and let cook until light
brown. Carefully add 1/2 cup red wine vinegar to deglaze.

Add a brown stock or even a white one to cover the ingredients in
the pan. Probably 2 -3 qts. Roast in the oven for 1 hour, or remove
to a pot on the stove and simmer for an hour.

Strain the duck stock and defat it. Reduce to 1 pint or so. Add 1
pint of fresh pomegranate juice. Reduce by one-half.

You can use cornstarch and water to thicken it to desired consistency,
but boil it well if you add cornstarch. Taste it. First bring up
the salt level. Then taste for sour. Bring up the sour level with
reduced pomegranate juice and lemon juice.

If the pomegranate and sour taste are ok, then use some currant
jelly to sweeten it, or use a sweet red wine like Malaga. The sauce
should be the same color as the roasted duck, and taste strongly
of duck, pomegranate, sweet and sour.

Now place the duck quarters in a 400 oven to heat and crisp.

While the duck is heating, Saute the drained apple slices in clear
duck fat. The fat should almost smoke before adding the apples
and don't add too many. When you see the first signs of color,
sprinkle lightly with sugar, and as soon as the sugar begins to
caramelize, add a spritz of pomegranate juice to make the apples
glaze.

Make a ring of glace apples around the outside of the serving dish.
Put a pool of the hot sauce sweet and sour pomegranate duck sauce
in the center well. Take the hot duck from the oven. Blot away any
fat with a clean towel. Place it on the sauce. Put a stripe of
the sauce over the ducks. Sprinkle with fresh pomegranate seeds.
Serve additional sauce in a gravy boat.

Serves two.

Variation: Heat brandy in a small copper saute pan over a rechaud
at the table. Tilt pan as brandy begins to boil, so that fumes
light the brandy in the pan, then pour over individual servings.



Duck w/ Pine Nut Wild Rice

4 1/2 to 5 Lb duckling

1/2 cup wild rice
2 Tbsp green onions with tops, sliced
1 tsp margarine Or butter
1 1/2 cup chicken broth
2 oz pine nuts, toasted, 1/2 Cup
1/2 cup dried pears, chopped
1/2 cup currants

Prepare Apricot Basting Sauce and set aside. Heat oven to 350
degrees F. Place duckling, breast side up, on rack in a shallow
roasting pan. Brush with Apricot Basting Sauce. Insert meat
thermometer so that the tip is in the thickest part of the inside
thigh muscle and doesn't touch the bone. Do not add water and do
not cover. Roast, brushing with the sauce 2 or 3 times, until
thermometer registers 180 to 185 degrees or drumstick meat feels
very soft when pressed between fingers, 2 to 2 1/3 hours. Serve
with Pine Nut Wild Rice.

Cook and stir wild rice and onions in margarine in a 2-quart heavy
saucepan over medium heat until onions are tender, about 3 minutes.
Stir in broth. Heat to boiling, stirring occasionally, reduce heat
and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir
in pine nuts, pears and currants.


Apricot Basting Sauce

1/2 cup apricot jam
1/4 cup dried apricots, finely chopped
1/4 cup dry white wine
1 Tbsp honey
1 tsp Worcestershire sauce

Heat all ingredients over low heat, stirring occasionally, until
jam is melted. Makes about 1 cup of sauce.