Fishing Forum

Duck Stew [indent] [indent]breasts, thighs and legs of 2 ducks
6 small onions
5 carrots cut into 1-inch sections
5 peeled, diced tomatoes (fresh or canned)
1 pinch marjoram
2 T. chopped parsley
1 T. salt
1 t. pepper
2 bay leaves
1 qt. water
3 T. wine or cider vinegar [/indent]

Remove all the orange fat along with any bloodshot areas and clotted blood from the meat. Soak overnight in salt water. Drain, dry, and cut pieces of duck in bite-sized chunks. Dredge in flour and saute in 1/8 lb. butter until browned. Add all other ingredients and cook slowly for 2 hours. [/indent]
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Grecian Duck
1 duckling (4-5 lb.)
1/2 cup black olives, sliced
2 stalks celery, chopped.
2 garlic cloves, quartered
1 1/2 medium onions, sliced thin
1 small can whole or sliced mushrooms
2 tbls. butter, softened.
1/4 cup lemon juice
1/2 cup grated parmesan cheese
6 servings of cooked rice
salt and pepper
Pre-heat oven to 350 degrees. Wash duck under cold water, pat dry. Lightly prick skin with fork. Sprinkle inside with 1 tsp. salt and 1/4 tsp. pepper. Discard giblets. Combine black olives, garlic cloves, celery, onion, and mushrooms. Stuff duck with mixture and tie legs together. Spread butter over duck. Roast duck uncovered, basting with butter drippings in the bottom of roasting pan. Cook two hours or until legs move easily at joints. Remove from oven and baste with lemon juice. Sprinkle with parmesan cheese. Return to oven and roast 10 to 15 minutes until golden.
Serve on a bed of rice moistened with gravy and garnish with mixture used to stuff duckling.
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