Shop at!
Welcome Page
180K Index!
Recipe Category Page.
What's New?
Search Recipes
The people who inspire me.
Maybe someday I'll get an award. <g>
Do you really care who made this?
Please don't be mean.... I'm sensitive you know.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roast Duck
      Yield: 4 Servings
  Wipe inside and out with a damp towel. Make a
  stuffing of one cupful of bread crumbs, one
  teaspoonful of powdered sage, one tablespoonful of
  butter, one teaspoonful of salt and half a
  teaspoonful of pepper; mix well and fill the body
  of the ducks with it. Put in a baking pan, cover
  the breasts with slices of fat bacon, add half a
  teacupful of boiling water, with a teaspoonful of
  salt, and bake an hour and a quarter, basting
  every ten minutes. Serve with onion sauce.
  Onion Sauce:
  Peel one dozen small onions, put them in a
  saucepan, cover with boiling water; add a
  teaspoonful of salt and boil half an hour; drain
  and pour through a sieve; make white sauce; add
  the onions, let boil up once and serve.
  Bordelaise Sauce:
  Put a tablespoonful of finely chopped shallots and
  two bruised cloves of garlic in a saucepan with a
  little butter; fry a little, add two glassfuls of
  claret wine, a pint of espagnole sauce, and of red
  pepper; reduce to the consistency of sauce, finish
  with lemon juice, chopped parsley, and four ounces
  of beef marrow cut in rounds and hardly heated in
  salted boiling water; use immediately.

You are recipe fanatic
Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:50 EDT