Sean Dennis wrote to Shawn Highfield <=-

It's simple. They don't give a shi** about traffic and will happily
hold it up for hours. When you try to shoo them away they pull a gun
on you. Most of the Canadian Geese got their weapons when they joined street gangs in the DPRT.

They've all gone quackers.

Ducks quack. Geese honk. Really

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Mallard Duck w/Honey Butter-Chorizo Stuffing
Categories: Game, Pork, Herbs, Breads
Yield: 5 Servings

40 g (1 1/2 oz) spun honey spread
110 g (4 oz) bulk chorizo
100 g (3 1/2 oz) white breadcrumbs
2 kg (4 1/2 lb) mallard duck
2 tb Thyme; chopped
1 tb Butter or olive oil
1 lg Onion; peeled, chopped
1 cl Garlic; peeled, fine chop'd
Salt & ground pepper

Set the oven @ 175ºC/350ºf/Gas mark 4.

First make the stuffing, melt 25g of the spun honey
spread in a saucepan with the butter, then add the
onion, garlic and chorizo, cover with a lid and cook
on a low heat for 8-10 minutes or until the onions are
soft but not browned.

Take off the heat, then stir in the thyme and bread
crumbs. Season to taste with salt and pepper then
allow to cool.

Spoon the cooled stuffing into the duck's cavity and
place the duck in a roasting tin. Smear the remaining
spun honey over the skin of the bird and sprinkle with
some salt and pepper.

Place in the oven and roast for about 1 hour and 30-45
minutes (allowing about 20 minutes per 450g/1 lb),
until cooked, basting occasionally. If it begins to
look quite dark while cooking, cover with some foil.

To check whether the duck is fully cooked, stick a
skewer into the thigh with a spoon placed underneath
to catch the juices, the juices should run clear.
Also, the legs should feel quite loose on the bird.

When cooked, transfer the duck to a serving plate and
leave to rest, covered with foil and in the oven at
the lowest temperature. This will keep the duck warm
while you make the gravy or sauce.

Spoon the stuffing out of the duck into a serving bowl
or onto a plate.

Carve and serve.

Serves 4-6

Kerrygold and Rachel Allen Community Cookbook

Adapted to use a duck rather than a chicken by Uncle
Dirty Dave. Quite good. I was given a mallard duck but
a canvasback, teal, or even a domestic duck would work

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Kitchen

MMMMM

... I guess I have disposable income. I sure dispose of it fast.
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Dave Drum wrote to Sean Dennis <=-

Ducks quack. Geese honk. Really

Yes but I took literary license since "honkers" might have a negative association to it. XD

It's okay though. I know the moderator.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 30-Minute Beef Stroganoff
Categories: Low-fat, Beef
Yield: 4 Servings

x Nonstick cooking spray;
1 lb Round steak; cut into 1/4 in
-strips
2/3 c ;water;*
3 oz Mushrooms, sliced; canned
1 pk Dry onion soup mix;**
1 c Yogurt, plain, lowfat;
2 tb Flour;
6 oz Noodles, egg; cooked

In a frying pan sprayed with nonstick cooking spray, brown meat. Add
water, mushrooms (including liquid), and soup mix. Cover and simmer
for 15 minutes. In a small bowl, blend yogurt and flour; add to meat
mixture. Cook and stir on low heat until mixture thickens. Serve over
hot noodles.

ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no
fat add, substitute no fat beef broth or some wine for part of the
water called for in the ingredients.

**If you have a sensitivity to sodium, note that the dry onion soup
mix may be high in salt. I have also posted a recipe for onion
seasoning mix in CAT 3 TOPic 31 that was posted on the board sometime
back that enables you to use your own mix and control the amount of
salt in it.

Original Posted by C.FERRELL2 (Carol) Genie 6/12/93 Formatted for
MM:dianeE

MMMMM

-- Sean

... Puns are bad but poetry is verse.
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