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Waterfoul Recipes

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.