Roast Duckling
Animal: Duck
Time: 30 to 35 min. per pound
Ingredients:
- 1 frozen duckling, thawed
- 2 oranges, peeled
- salt and pepper
- 3 Tbsp fresh orange juice
- 3 Tbsp of champagne
- 3 egg yolks
- 2 cups heavy cream
- salt and pepper
- orange segments for garnish
Instructions: Wash duck and pat dry inside and out. Stuff with peeled oranges. Prick skin all over with fork. Season lightly with salt and pepper. Place on rack in roasting pan. Roast in preheated oven at 350 for 30 to 35 minutes per pound.
Remove and cut into sections; discard orange pulp. Arrange on a hot serving dish and keep warm while you prepare sauce.
Place cream and egg yolk in shallow pan; heat gently. Add orange juice and champagne, heat slowly, add salt to taste, allow sauce to come to a simmer; continue to heat for 15 seconds, do not let boil. Then pour sauce over duck.
Duck and Dumplings
Animal: Duck
Title: Duck and Dumplings
Time: 30 to 40 min
Ingredients:
- 1 duck
- salt and pepper
- 1 onion, chopped
- garlic powder
- thyme
- 1 bay leaf
- flour
- 1 egg
- water
Instructions: Place duck in a large soup pot. Cover with water and bring to boil. Reduce heat and simmer until duck is done. Remove duck from the stock and remove meat from the bones. Return meat to stock. Add the onion and seasoning to taste. Simmer for 10 minutes. Remove the bay leaf. In a bowl add flour, egg and water in a bowl and form a stiff dough. Bring the pot back to boil and drop small rounds of dough on top of the stock. Cook until the dumplings are done.
Crock Pot Duck
Animal: Duck
Time: 6 to 8 hours
Ingredients:
- 2 ducks, cut into serving sizes
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 cup of white wine
- 1 green pepper
- 1 ripe tomato, seeded and chopped
- salt
- pepper
Instructions: Salt and pepper the duck to taste. Place the duck in the crockpot, add remaining ingredients. Cook on low for 6 to 8 hours, until tender.
Southern Quail Breast
Animal: Quail
Time: 30 - 45 min
Ingredients:
- 8 whole quail breast
- ½ tsp salt
- ¼ tsp pepper
- ½ cup of all-purpose flour
- ½ cup butter
- ½ cup fresh mushroom
- ¼ cup onion, finely chopped
- 1 Tbsp fresh parsley
- ½ cup of white wine
- ½ cup whipping cream
- hot cooked wild rice
Instruction: Sprinkle quail with salt and pepper. Dredge in flour. Brown quail on both sides in butter in a skillet. Remove quail and set aside
Sauté onion, mushroom and parsley in pan drippings. Add quail and wine, cover and reduce heat to medium low and cook for 3 minutes, basting often. Add whipping cream and cook until thoroughly heated. Serve over hot rice.
Brunswick Stew with Quail
Animal: Quail
Time: 1.5 hours - 2 hours
Ingredients:
- 8 quail, dressed and split
- 3 squirrels, dressed and split
- flour
- 6 Tbsp butter
- 1 cup chopped scallions
- 4 medium potatoes, thinly sliced
- 2 cups lima beans
- 3 cups okra-sliced across
- 1 cup canned tomatoes
- 1 bay leaf
- 2 Tbsp chopped parsley
- 1 ½ salt
- 2 cups fresh corn kernels
Instructions: Flour the quail and squirrels lightly and brown in butter. Place n a large pot and cover with water. Simmer with 1.5 hours. Then add the rest of the ingredients, except the corn, and enough water to cover. Simmer until vegetables are tender, stirring often so the vegetables don’t stick to the bottom. Add the corn and simmer 10 minutes more.
