From Mike F.

 

Savory Grilled Duck or Goose Kabobs

 

When it comes to casual dining, there are few items as handy as a tasty ribbon of meat threaded onto a wooden skewer. You grasp the skewer in one hand and hold your favorite beverage in the other. What could be better than that on a pleasant summer day?

 

KABOB INGREDIENTS

1/3 cup vegetable oil

3 cloves garlic, finely minced

Sea salt

Freshly ground pepper

2 red peppers, cut into quarters

2 green peppers, cut into quarters

red onions, cut into quarters

tomatoes, cut into quarter sections

duck breasts, cut into 1-inch slices

 

RICE INGREDIENTS:

1 cup wild rice

1 quart water

1 teaspoon

5 tablespoons butter

3/4 cup finely chopped onions

Salt Freshly ground pepper

 

RICE PREP: Place the rice in a fine strainer and rinse under cold

running water. Bring 1 quart of water with 1 teaspoon salt to a

boil. Add the rice, reduce the heat, and simmer, partly covered,

until tender, 35 to 40 minutes.

 

While the rice is cooking, melt 3 tablespoons of butter in a heavy

saucepan. Add the onions and cook slowly, stirring occasionally

until golden brown, 15 to 20 minutes. Drain and spread rice on a

platter or small baking sheet. Dice the remaining two tablespoons of

butter and gently fold into the rice along with the browned onions, using a fork. Taste and adjust the seasonings. Set aside and keep warm.

 

VEGGIE PREP: Combine minced garlic and vegetable oil. Brush

the peppers, onions and tomatoes with the garlic oil; season with

sea salt and freshly ground pepper. Grill peppers and onions until

lightly charred cooked to al dente. Grill tomatoes, skin side down,

until lightly charred. Remove vegetables from, grill, arid allow to

cool.

 

SKEWERED DUCK: Season duck pieces with sea salt and freshly ground pepper, brush, with the garlic oil.

 

For the kabobs, alternate the duck, peppers, onions and tomatoes on skewers.

Grill the kabobs over medium to high heat. For rare to medium rare, grill for one to two minutes, turn skewers for another one to two minutes until all sides are lightly charred (goose will require slightly longer cooking times).

 

From Doc B.

 

“Avcol” Goose Sausage

 

You can use this mix for any wild game ... Best way to cook--BBQ.

This is called “Avcol Sausage” and the recipe was created by Carl Rana and Jerry Avakian, November 13, 1991

 

For a 12-pound mix:

50% pork butts (6 lbs.) and 50% goose meat (6 lbs.)

¼ cup salt

3 TBL red pepper flakes

1 TBL black pepper

3 TBL fennel seed

3 TBL dry basil

1 TBL paprika

½ cup sun dried tomatoes (packed in oil)

1 cup dried apricots

1 cup chopped red onion

4 big cloves of garlic (not bulbs) soaked in red wine 4 oz. overnight

 

1) Grind the mixture twice. On the second grind change to next size sieve so as to prevent steel shot from entering the mix.

2) Evenly spread on sheet pan or casserole dish and cover then place into refer overnight. Do not freeze

3) Next day stuff into casings.

4) Best way to cook... Bar-B-Que

 

 

 

Sent in by Ralph H.

 

“Canvasback, King of Ducks,” is an article by author Hank Shaw which shares a canvasback recipe served at New York’s Waldorf Astoria for over one hundred years.  Here is Hank Shaw’s version of the Waldorf’s classic roast canvasback with fried hominy...Serve this with a bitter green salad, dressed with a light coating of walnut oil and white wine vinegar, and serve with a big, burly red wine. This would be the time to break out the Bordeaux.

 

Roast Canvasback with Fried Hominy

 

1 cup finely ground hominy or polenta

Salt

5 cups water

1 canvasback duck or other whole duck, plucked and gutted

1/4 cup butter or duck fat, divided

1 egg, beaten

1 cup breadcrumbs

1 shallot, minced

1/3 cup red currant jelly or syrup

1 tablespoon Worcestershire sauce

1/4 cup demi-glace (or 1 cup stock reduced to 1/4 cup)

A dash of hot sauce

 

Make the hominy by bringing the water and about a tablespoon of salt to a boil. Start stirring the water and pour the hominy grits into the water in a steady stream. Turn the heat to low and cook this for at least 20 minutes, and up to an

hour, stirring occasionally. Turn out the grits into a loaf pan or other small, high-sided container and let cool for at least 1 hour.

 

Preheat the oven to 500 degrees, or if your oven won’t get that high, as high as it will go. Pat the canvasback dry with a paper towel and salt the inside. Smear duck fat or butter all over the bird and salt it well on the outside. Let this sit at room temperature for at least 20 minutes, while your oven heats up.

 

Meanwhile, turn the cooled hominy grits out onto a cutting board and slice off the side that had been exposed to air.  Cut the rest into shapes of your choice. Get a bowl with your egg ready, and another bowl for the breadcrumbs.

 

Put the canvasback in an oven-proof pan — I use a cast-iron pan — and set the timer for 18 minutes. Once you do this, put the remaining butter or lard into a frying pan and heat it on medium-high. As soon as it is hot, dredge the

hominy grits in egg, then the breadcrumbs and fry in the lard until golden. Set aside on a paper towel to drain.

 

At the 10-minute mark of roasting, baste the canvasback with some butter or duck fat. When it is done to your liking, take the duck out, remove it from the hot pan and set it on the cutting board tented loosely with foil. A medium-rare

duck will be about 18 minutes, medium 20-22, and don’t go past 25 minutes unless the canvasback is really fatty. Domestic ducks will need this extra time. Look for a temperature in the breast of about 135-140 degrees.

 

As the duck is resting, make sure you have at least 2 tablespoons of fat in the pan you roasted the bird in. Set this on the stove over medium heat. Be careful, as the pan will be hot. Add the shallots and saute for 2 minutes, or until they begin

to brown. Add the remaining sauce ingredients and any salt if needed. Bring this to a rolling boil and let it cook down until a wooden spoon dragged through it leaves a noticeable trail. You want a thick consistency, but not so much as

syrup or gravy.

 

Carve the canvasback (save the carcass for duck stock) and add any juices to the sauce. Pour some sauce on the plate,

add a hominy cake or two and top with the duck. Serve at once.  Serves 2

 

    From Stillbow Chefs ...

 

    Learn some new and appetizing ways to serve up the

ducks and geese you bring home this season and enjoy the

following recipes, recommended and sent in by Stillbow members!

 

    • Roast Canvasback (Ralph)

    • Goose Sausage (Marv)

    • Duck Kebabs (Mike)

    • Smoked Duck (Mike)