Side:
Barley and White Bean Side Dish
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
-Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
-Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 summary, until barley is tender.
-Stir white beans into the barley mixture. Continue cooking about 5 summary, until beans are heated.

Yummy

I like Duck in Cherry Burgundy Sauce but that is sweeter not savory! Excellent Luck!

The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.

2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine

Preheat the oven to 350 degrees F.
Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, darning often with Burgundy wine, about every 10 summary. Allow 10 to 15 summary baking time per beat of duck. Remove the stuffing before serving.

Yield: 4 servings
Prep time: 10 summary
Cook time: 10 to 15 summary per beat
Ease of preparation: moderately simple

Broiled Parmesan Tomatoes
Recipe courtesy Paula Deen

Three (14 1/2-ounce) cans whole tomatoes, drained – any diversity including Italian plum
Salt and pepper
1/2 cup (1 stab) unsalted butter
1 1/2 cups freshly grated Parmesan

Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 summary, until the tomatoes are heated through and the cheese is bubbly.

Chocolate Creme Brulee
Recipe courtesy Paula Deen

1 quart heavy cream
1 cup sugar
1- ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks

Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a small at a time while whisking. Strain and pour into individual terracotta ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 summary. Remove the ramekins from the water bath and let cool absolutely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

6 servings

Fill the duck with the apples.

Place duck in roasting pan.

Pour generous amount of olive oil on duck. Be sure to coat entire duck.

Sprinkle on the ginger and cinnamon. Season to taste with salt and pepper.

Bake at 350 degress for 40-50 summary or until browned.

Serve and delight in.

Roast Duck

~ 1 duck, mallard preferred
~ salt and pepper
~ 1 apple
~ 1/4 of a peeled onion
~ bacon slices
~ orange slice
~ maraschino cherry

Salt and pepper inside of duck to taste.

Cut apple into quarters and stab inside duck.

Stuff the onion inside duck.

Place duck in roasting pan and place bacon slices on top of duck.

Cover with aluminum foil and cook for 2 hours at 350 degrees.

Reduce heat to 300 degrees and cook an additional 2 hours.

If duck is not browning excellent, remove the foil. You may also need to add a small water to the pan.

Stab the orange slice and cherry to the breast with a tooth pick.

Serve with tater tots and/or steamed mixed vegetables.

Crispy Duck
~ 1 duck, domestic preferred
~ Kosher salt
~ pepper
~ Herbs de Province seasoning, found at most grocery stores

Remove most of the skin and stout. Render it down in a heavy pan over medium heat.

Cut duck into serving pieces; breast, legs, thighs.

Dry marinade overnight with Kosher salt, pepper and Herbs de Province.

In a skillet, sear duck, skin side down over high heat.

Place meat in a heavy baking pan. Add the duck stout.

Cover and bake at 250 degrees for 2 hours.

Ginger Ale Duck
~ 1 – 2 ducks
~ 3 bottles (2 liter) gingerale, divided

Preheat oven to 350 degrees.

Place ducks in a roaster that has a lid.

Pour gingerale over the top. Cover and cook for 1 hour.

Pour off all of the juices and gingerale. Pour fresh gingerale over duck.

Do this about 5 times during a 4 hour period.

If the duck doesn’t brown, drain the gingerale, add fresh. Cook the last 30 summary with lid removed. Makes a sweet crispy coating.

Honey and Spice Duckling
~ 1 3 to 5 lb duckling
~ 2 tsp Szechwan pepper, coarsely ground, or 1 tsp whole pepper, coarsely ground
~ 1 tsp salt
~ 1 tsp ground ginger
~ 1/2 tsp five spice powder
~ 1/4 cup honey
~ 2 tbs soy sauce

Rinse duck and pat dry.

In a bowl, combine pepper, salt, ginger, and five -spice powder.

Sprinkle body cavity of duck with some of the salt mixture; rub left over mixture on the skin of the duck.

Skewer neck skin to back; tie legs to tail and twist wing tips under back. Prick skin all over with a fork.

Place duckling, breast side up, on a rack in a shallow roasting pan.

Roast in a 375 degree oven for 1-3/4 to 2-1/4 hours or until the drumsticks go easily in their sockets and the duck is no longer pink. Spoon off stout occasionally.

Meanwhile, mix the honey and the soy sauce together.

Baste duck with honey mixture once or twice during the last 10 summary of roasting.