Clean, singe and
give onion-lemon treatment to 2 ducks, then hang them for three days. Remove
lemon and onion, wash in running cold water and dry. Stone and cut meat from 12
large ripe olives, cover them with olive oil and � clove garlic, finely minced.
Over a low fire melt 4 tablespoons butter and add 3 inside stalks of celery and
an onion, finely minced. Saut� until soft, remove from fire and stir in the
olives, 3/4 cup toasted bread crumbs, 2 tablespoons brandy or red wine. Salt
and pepper to taste.
Stuff and truss
birds, rub breasts with butter, sprinkle with coarse salt and freshly ground
pepper. Put ducks on a rack in a roasting pan, pour over them � cup red cooking
wine, � cup water. Roast 30 minutes in 450� oven (more if they're large),
basting with pan juices. Put ducks on hot platter, remove trussing. Skim most
of fat from pan juices, stir in � tablespoon cornstarch mixed to paste in cold
water, � teaspoon Worcestershire sauce, 2 tablespoons butter. Cook over low
heat, stirring as gravy thickens. Serve with steamed wild rice, hot biscuits,
sliced tomatoes and chives in mild French dressing.
HUNT CLUB ROAST
Clean, singe and
age the ducks; place each in a pan which you have formed of heavy aluminum
foil. Rub the birds inside and out with salt, pepper and a pinch of rosemary.
Put in a 450� oven and baste the mallards with melted butter and orange juice.
Roast for 10 minutes, reduce heat to 350� and keep basting at frequent
intervals with pan juices. Roast for 20 minutes; then increase the heat to 450�
for 15 to 20 minutes. As the mallards are served, a spoonful of the duck
essence should be added to each portion.
With the ducks
you will do well to serve small baked potatoes, green beans in a lemon butter
sauce, a Caesar salad and hot muffins. Suggested beverage: wine or ice-cold
beer, then coffee and a fruit dessert.
A youngish bird
is best; otherwise, just roast a little longer. Clean carefully, removing the
oil sac at the base of the tail feathers (the so-called "pope's nose"),
and wash inside and out with mild soap suds. Rinse completely in running water.
Stuff with tart apple quarters, truss firmly by tying legs and wings close to
body. Rub salt and pepper into the skin, place fat bacon slices over the
breast. Roast the goose on a rack in a roasting pan, uncovered, in a 500� oven
for 30 minutes; then reduce to 300�, cover the pan and roast 2 to 3 hours.
Remove bacon strips before the final half hour. If skin isn't crisp and brown,
baste by brushing with honey and � teaspoon Kitchen Bouquet. A fork should
penetrate breast easily when the goose is tender. Remove the trussing string
before the bird goes to the table.
incomparable dish serve baked Hubbard squash liberally buttered, Brussels
sprouts in a lemon sauce, a crisp cole slaw, hot corn bread, plus a
fruit-and-cheese tray for dessert. My German friends are emphatic in their
belief that cold beer is the only beverage to serve with roast goose and I
cannot argue. Roast goose is a Christmas tradition in Europe.
GOOSE WITH GARLIC
Clean the bird,
stuff with raw cabbage, onion slices and lemon halves, and hang for four days;
then discard stuffing and rinse in cold water. Remove the oil sac at the tail.
Place in a large pot of salty water, bring to a boil, remove froth, add 4
sliced onions, 1 diced carrot, 8 peppercorns, 2 celery stalks (including
leaves), a pinch of thyme and 1 tablespoon tarragon vinegar. Cover and simmer
gently over low heat until tender. Remove and cut into serving pieces; saut�
them gently in butter until browned all over.