Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!newsxfer.interpacket.net!news.interpacket.net!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Jim.Weller@salata.com (Jim Weller) Newsgroups: rec.food.recipes Subject: Wild Duck (4) Collection Followup-To: rec.food.cooking Date: 11 Feb 2000 05:42:45 -0700 Organization: Salata 310-543-0439 Lines: 113 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <28c_0002060552@salata.com> Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39522 Soy-Braised Wild Duck Wild Duck and Barley Soup with Hoisin Sauce Vietnamese Bbq Duck Breast Title: Soy-Braised Wild Duck Categories: Game, Jw, Duck Yield: 4 Servings 4 Dressed wild duck carcasses, -legs, wings and necks -removed [save for stock] 1 cup Soy sauce 1/2 cup Sake or dry sherry 3 Tbsp Vegetable oil 2 Scallions; cut in 1" pieces 3 cl Garlic; minced 1 2" piece ginger; sliced 3 Star anise 1 ts Peppercorns; cracked 1 Tbsp Sugar Soak ducks in cold water at least 1 hr; drain and soak in salted water another hr. Drain and marinade in soy sauce and wine for at least one hour and up to overnight. Drain and reserve marinade. Heat oil in a large casserole. Add scallions, garlic, ginger, star anise and cracked peppercorns and cook over moderately high heat until fragrant about 5 min. Add soy sauce and wine mixture, sugar, and 1 cup of water and simmer gently for 10 minutes. Add ducks, breast sides up. Cover, reduce heat to moderately low, and simmer, turning birds every 15 minutes, until the juices run clear when pierced with a fork, about 45 minutes. Remove from heat and let stand covered for 10 minutes. Transfer birds to a platter; keep warm. Strain braising liquid and skim off fat. Serve with herbed rice, butter sauteed root vegetables [turnip, parsnip and/or carrots, diced] and the soy braising liquid. Jim Weller MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Wild Duck and Barley Soup with Hoisin Sauce Categories: Game, Grains, Soups, Jw, Duck Yield: 8 Servings 2 Duck breasts 2 Bay leaves 1/4 ts Hot red pepper flakes [optl] 8 Peppercorns; cracked 6 cup Stock; any 1/2 cup Pearl barley 1 Carrot; peeled and diced 1 sm Potato; peeled and diced 1 sm Onion; peeled and chopped 3/4 cup Cabbage; chopped OR Green leaves from a cauli- Flower; chopped 1/4 ts Cayenne [optional] 1/2 ts Poultry spice OR 1 ts [heaping]prepared mustard OR 1 Tbsp [heaping] Hoisin sauce In a 3 qt. soup pot, simmer the duck breasts, bay leaves and peppercorns in stock for 1/2 hour. Add the red pepper flakes at the beginning if using them. Add barley and simmer 1/2 hour. Remove breasts, bone and shred meat with the grain. [Do not cut or chop across the grain.] Return meat to the pot. Add vegetables and balance of the seasonings and simmer 1/2 hour. Add the cayenne now if using it. This soup is particularly good with Hoisin sauce added. Original recipe by Jim Weller. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Vietnamese Bbq Duck Breast Categories: Duck, Grill Yield: 2 Servings 4 Duck breasts, deboned and -skinned 2 Tbsp Oil 4 Tbsp Vinegar 1 Clove garlic, minced 1/2 Inch chunk ginger root, -crumbled 1/2 ts Dried chile peppers or more This recipe is equally good with wild duck, partridge or ptarmigan. Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and grill over charcoal/gas, brushing on extra marinade as required. Serve with rice. Recipe by: Jim Weller MMMMM YK Jim -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.