Waterfoul Recipes

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Recipe by Anthony Brubaker

Duck wraps:

Duck
Jalapeno's
Bacon
Cheese

Pit the Jalapeno's take a piece of block cheese and put it in the middle of the jalapeno, take the jalapeno and put it in the middle of the meat and take a strip of bacon and wrap it around the meat and jalapeno and cook it on the grill.

Barbecued Mallards or Coots

4 mallards or coots
1 tsp. basil
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup orange marmmalade
1/2 cup orange juice
1 T. soy sauce, cornstarch and water

Broil ducks or coots on rotisserie for about an hour. Combine remaining ingredients except cornstarch in a sauce pan. Bring to boil. Make a thin paste of corn- starch and water. gragually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste birds with sauce 3 times during the last 30 minutes of cooking time.

Cranberry Duck

1 mallard,canvasback or small goose
stuffing:
1 apple, cored and chopped
1/2 cup celery, chopped
1 T. lemon juice
1 medium onion, chopped

Toss apples and lemon juice to prevent apples from turning brown. Add celery and onion

Cranberry Sauce:
2 cups water
1 1/2 cups whole cranberry, frozen
or canned
1 cup apple sauce
4 T. sugar
1/4 tsp. dry mustard
1 1/2 tsp. dry tarragon
1/2 tsp. salt

heat oven to 350 degrees. Mix stuffing and stuff into bird until cavity is 3/4 full. Place duck in roasting pan and cook for 45 minutes. While duck is cooking prepare cranberry sauce. Bring water to boil and add cranberries, apple and sugar. once soft, mash with potato masher. Add remaining ingredients. Reduce heat and simmer for 10 minutes to blend flavors. After duck has baked for 45 minutes, remove from oven and drain off any fat. Return duck to oven and cover with half cranberry sauce. Cook another 45 minutes occasionally basting with remaining cranberry sauce.

Duck Soup

4 ducks, cleaned
1 medium onion, chopped
2 potatoes, cubed
1 carrot, sliced
1 celery stalk, sliced (other vegies if preffered)
2 bay leaves
2 garlic cloves, chopped
salt and pepper to taste

Boil the cleaned ducks in water. Remove and let cool. Remove all meat from birds and return to a fresh pot of boiling water. Add all other ingredients. Cook until vegatables are done. Other spices may be added to inhance flavor as desired.

Marinated Goose Breast

2 1-lb. goose breasts
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup dry red wine
1 T. ground green pepper corns

Combine liquids in shalow pan and stir lightly. Place breasts in pan and turn over. Sprinkle with green pepper corns and marinate for over night.

Sauce: 3 T. your favorite jelly or preserve 1/3 cup water 1/2 tsp. ground caraway seeds 1 T. Dijon mustard

Combine all ingredients in sauce panand heat slowly untill mixed. Continue heating to thicken. Keep warm for serving. Heat grill to high. First sesear meat on high then reduce heat. Cook 5 minutes per side longer for well done. Baste with sauce and serve with rice.

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