Recipes Galore

Poultry - # 02


Duck


*     Roast Duck     *


Method:
  • Choose a Young 4 to 6 Pound Duck for Roasting.

  • Clean Thoroughly First by Singeing, then Removing All Down
    and Pin Feathers which Must Be Done Thoroughly by Using
    a Strawberry Huller, then Scraping with a Paring Knife.

  • Next Wash Inside and Out with Cold Water.

  • Drain Thoroughly.

  • Duck May Be Stuffed or not, As Desired.

  • When Stuffing is Not Used, One or Two Cored and Quartered
    Apples may be Placed Inside the Duck to Absorb any Strong
    Flavors or Celery and Onions may be Used to Help Season It.

  • Mashed Potatoes and Seasoned Boiled Rice are popular
    Stuffings For Duck.

  • [ Truss ] the Duck Like a Chicken or Leave Untrussed,
    Sprinkle with Salt and Pepper, and Place Breast Side Up on a
    Rack in an Open Roasting Pan.

  • Do Not Prick the Skin because This Can Release Juices,
    Leaving the Meat Dry and the Skin a Grey Cast,
    but Roast Uncovered in a Moderately Slow Oven ( 325 ° F )
    until Tender, allowing 20 Minutes to the Pound.

  • No Basting is Required.

  • Drain Off Excess Fat in Roasting Pan, and Use Brown Residue
    and a Small Amount of the Fat to Make Gravy.



*     Braised Duckling     *


Ingredients:
  • 4 Lb. Duckling Cleaned Weight
  • 2 To 3 Teaspoons Salt


Method:
  • Duck may be Cooked Whole or Disjointed,
    according to Size of Kettle Available.

  • Preparation is the Same in Both Cases;
    Singe Duck and be extra careful to Remove All the Down and
    Pinfeathers.

  • Wash Thoroughly Inside and Out, and Drain.

  • Pull Fat Out of Duck and [ Render ] In a Dutch Oven or Any Heavy
    Saucepan with Tight Fitting Cover.

  • Lay Duck in Hot Kettle and Brown on All Sides in Its Own Fat.

  • Sprinkle Salt Inside and Out and Add a little Water if Pot is Dry.

  • Cover Tightly and let Cook Very Slowly for 2 Hours,
    Turning Occasionally and Adding more Water If Needed.

  • Pour Off Liquid and Serve " as is " for Gravy,
    Or Thicken If Desired.

  • Continue Cooking the Duck,
    Uncovered until Skin is Browned and Crisp.

  • Yield: 5 Servings.



*     Roast Goose     *


Method:
  • Have Neck of Goose Cut Off Close To the Head.

  • To Dress a Goose,
    Dip Up and Down in Scalding Water Several Times,
    Then Wrap a Piece of Wet, Hot Canvas or a Heavy Cloth Bag.

  • Let Steam for 10 Minutes, then Remove Feathers and Down with a
    Rubbing Motion Toward Head of the Bird.

  • Singe, Then Pat Over Skin 2 or 3 Tablespoons Baking Soda,
    Rubbing Thoroughly to Remove All Soil.

  • Remove Entrails.

  • Wash Thoroughly Inside and Out with Clear Water,
    then Drain Well for 2 or 3 Hours.

  • Goose May or may not Be Stuffed.

  • It will Cook more Quickly Without Stuffing.

  • Rub Inside 1 1/2 Teaspoons Salt.

  • If Stuffing is Desired, [ Fluffy Dressing For Roast Chicken ]
    May Be Used, But Butter Should Be Omitted because of
    Fatness of Goose.

  • Truss by Folding the Wings Back and Tying Them So Cord is
    Drawn Tighly Across the Back;
    Tuck Neck Skin Under the Cord;
    Tie Legs Together.

  • Rub 1 Teaspoon Salt Over the Skin.

  • Lay Breast Side Up in Open Baking Pan.

  • Bake in Oven at ( 325 ° to 350 ° F ) For 1 Hour.

  • Do Not Prick the Skin.

  • Pour Off Fat from Time to Time.
    ( Goose Fat Makes Excellent Cookies and Pie Crust. )

  • Cook Until very Tender, 3 to 4 Hours For a 10 to 12 Pound Goose.

  • Make Gravy with the Brown Juice and a little of the Fat in the
    Bottom of Baking Pan, Using 1 1/2 to 2 Tablespoons Flour to
    Each 2 Tablespoons Fat and Juice In Pan.

  • Blend Fat and Flour Thoroughly.

  • Add Water or Milk, 1 Cup to Each 2 Tablespoons Flour Used;
    Cook Gravy Thoroughly.

  • More Water or Milk may be used to Thin to Desired Consistency.

  • Dumplings Are a Good Accompaniment for Goose,
    if Stuffing Is Not Used.

  • One Half Hour Before Goose is Done,
    Drain Off Most of the Fat and Drop the Dumpling Dough by
    Heaping Tablespoons Around the Goose and Bake at the
    Same Temperature.

Hearts             Hearts             Hearts             Hearts


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