From Chief Keena's Wild Kitchen... Roast Muscovy Duck (Chief's recommendation from New York Times recipes) Ingredients: 1 four-pound Moscovy Duck Salt, if desired Freshly ground pepper 1 teaspoon oil 1/3 c. coarsely chopped celery 1/3 c. coarsely chopped onion 1/3 c. coarsely chopped carrot 1/2 bay leaf 1/2 teaspoon thyme 1 clove garlic 1/3 c. dry white wine 1/2 c. chicken broth 2 tablespoons butter
Preparation: 1. Preheat oven to 475 degrees 2. Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck. 3. Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil. 4. Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done. 5. Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute. 6. Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible. 7. Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour butter over the duck. Carve and serve with hot pan sauce.
Yield: 2-4 servings
(Originally published with Food; BIRDS FO A MUSCOVY FEATHER by Craig Clariborne; Pierre, Franey, December 27, 1981)
Liverwurst Dip (12/03/10) 1 lb liverwurst 1/2 c mayo 1 tsp worchestershire sauce 1/2 tsp garlic salt 2 tsp dill pickle juice 1/3 c pickles-chopped 1/2 c onion-chopped 1/3 of 8 oz cream cheese block combine and serve on crackers
Walleye Parmesan (09/03/10) 2c. vegetable oil (Crisco) 1tsp. garlic salt or powder 6 to 8 walleye fillets Mix garlic salt or powder in veg. oil. Cut fish into 2 t0 3 pieces and marinate in oil mixture for 2-4 hours in fridge. Remove fish from oil (let most of oil drop off) and place on cookie sheet. Put butter or margarine on each piece and cover each piece with parmesan cheese. Bake in 350 degrees in oven for 30-45 min. until cheese starts to brown. You may cook at higher heat (400-450) and get done quicker and cheese will be browner.
mix to tomoto mix and let stand until sugar is dissolved
can or keep in fridge
Fish Balls (aired on June 4, 2010 Hodge Podge) 2 cups fish 1 cup flour or 1/2 cup seasoning and flour 1 cup shredded cheddar 2 cups hasbrowns 1 onion 1 red pepper 1 tsp paprika 1 tsp baking powder salt, pepper and cayan pepper to taste Mix dry and wet separately and combine--add beer to thicken, ball up and fry.
Honey-Fried Walleye Fillets (aired on May 7, 2010 Hodge Podge) 8 large walleye fillets
2/3 c. oil
1 tsp. honey
1 egg, slightly beaten
2 c. crushed ritz crackers
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg (optional)
Dry fillets on paper towel. Heat oil in 10-inch skillet to 380 degrees F. Mix the honey and egg together. Combine cracker crumbs, flour, salt, pepper and nutmeg. Dip fillets in egg mixture and then coat with cracker mixture. Fry until golden brown, about 3 minutes on each side. Serves 6-8.
Roast Wild Duck (aired on 03/05/10): 2 Ducks 14 slices of bread, cubed and toasted 2 eggs 1 onion 2 c. raw apple, peeled and chopped accent to taste 1/2 tsp. majoram 1/2 tsp. sage 1/2 tsp. seasoned salt 1/2 tsp. salt 1/2 tsp. pepper water 1 c. wine (red)
Soak ducks overnight in salt water. Change water several times. Moisten bread cubes with hot water until barely moistened. Stir in eggs, onion, apple and seasonings. Stuff ducks with bread mixture. Salt outside of ducks. Bake at 350-degrees for 5 hours. Baste with juices every 30 minutes. During last hour, baste every 15 minutes with wine. Serves 6 VENISON MARINADE 2/3 CUP VEG OIL ¼ CUP SOY SAUCE 1/8 TSP GARLIC POWDER 3 TBS PARSLEY ROAST WILD DUCK 2 DUCKS ½ TSP MARJORAM 12 SLICES OF BREAD, CUBED AND TOASTED ½ TSP SAGE ½ TSP SEASONED SALT 2 EGGS 1 ONION 2 C RAW APPLE, PEELED AND CHOPPED WATER ½ TSP SALT 1 C WINE ACCENT TO TASTE ½ TSP PEPPER SOAK DUCKS OVERNIGHT IN SALT WATER. CHANGE WATER SEVERAL TIMES. MOISTEN BREAD CUBES IN HOT WATER UNTIL BARELY MOISTENED. STIR IN EGGS, ONION, APPLE AND SEASONINGS. STUFF DUCKS WITH BREAD MIXTURE. SALT OUTSIDE OF DUCKS. BAKE DUCKS IN ROASTER PAN LINED WITH FOIL. POUR ¾ C WATER INTO PAN. BACK AT 350º FOR 5 HOURS. BASTE WITH JUICES EVERY 30 MINUTES. DURING LAST HOUR, BASTE EVERY 15 MINUTES WITH WINE. SERVES 6
Venison Chili (12/04/09) 4 Slices salt pork 2 lbs. ground elk, moose, venison or antelope 2 large onions, chopped 3 c. tomato juice 1/2 tsp. oregano 2 pkgs French's Chili o' mix 1 tsp brown sugar 1/2 c. red wine 1/2 tsp black pepper Chop salt pork and brown in skillet. Add ground meat and chopped onion. Cook 30 min. on med. heat. Put bowned meat and onion into large sauce pan. Add tomato juice, oregano, chili mix, brown sugar, wine and black pepper. Simmer 3 hours. (Add water if chili becomes dry.) Serves 6
For the birds: Backyard Bird Tweet 1/2 lb. suet-melt, cool and melt again add to suet: 1 c. peanut butter 1 c. cornmeal 1/2 c. oatmeal 1 c. chopped apple (raisins) sunflower chips pour into mold, freeze, place in feeder Cut-out Christmas Cookies (Mary Haney) Recipe 1 c. butter
3/4 c. sugar 1/4 ts. almond extract 1 egg 2 c. flour plus more for rolling out the cookies
Cream butter & sugar together; beat in the egg & almond extract. Thoroughly mix in the flour. Wrap dough in plastic wrap; chill in refrigerator for at least one hour. This makes a very soft dough; you will need to use extra flour on the rolling surface and rolling pin as you roll out the cookies. Roll out the dough thinly; cut out with various Christmas shapes. Sprinkle colored sugars on the cookies, or leave plain to frost later. Pre-heat oven to 375; bake 6-8 minutes until very light brown around the edges. When the cookies are cool, frost any you didn't put colored sprinkles on with powdered sugar icing