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Cooking For Fun's
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Fowl & Feathered


Baked Garlic Quail
4 quail
4 cloves garlic, crushed
3 tbsp sambal oelek
2 tbsp honey
2 tbsp light soy sauce
2 tsp brown sugar
2 tbsp oil

Cut quail in half through centres. Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate overnight.

Just before serving, place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot, cook further 10 minutes or until quail are crisp and tender. Makes 4 servings.

Note: Quail can be prepared 2 days ahead. Storage: Covered, in refrigerator.

CFF Shared by Alice


Roasted Wood Duck
3 lb duck
2 cloves garlic, halved
Flour
1/4 cup butter
1 cup dry sherry
1 tbsp cornstarch
1 tbsp water
1 tbsp Dijon mustard
2 tsp red currant jelly
Salt & pepper to taste

Wash & dry duck. Rub with flour, salt & pepper. Heat garlic cloves in butter until translucent. Add duck and brown on all sides. Put in deep casserole along with cloves. Pour butter over duck. Pour the sherry around the duck.

Roast, uncovered at 350 F for 45 minutes to an hour. Baste occasionally during roasting.

Move duck to a platter. Strain juices. Bring to a boil. Stir cornstarch with water and add juices. Cook until thick. Season with mustard & jelly. Add salt & pepper to taste. Pour sauce over duck and serve.

CFF Shared by Mike


Baked Quail with Mushrooms
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
6 ea quail; cleaned
2 tbsp butter
1/2 lb fresh mushrooms; sliced
1/2 cup butter
1/4 cup plus 1 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sherry
Hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour   mixture, and set aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides.  Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly.

Gradually add chicken broth and sherry; cook over medium heat,  stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms.

Pour mushroom gravy over quail. Cover and bake at 350 F for 1 hour. Serve over rice. Yield: 6 servings.

CFF Shared by Mike


Braised Pheasant with Red Cabbage Wild Rice
*Pheasant is available at specialty butcher shops.
For wild rice:
1/2 cup wild rice
1 cup chicken broth
1 tbsp olive oil
4 slices bacon
1 small onion, sliced thin
2 cups thinly sliced red cabbage (about 1/6 head)
2 tsp red-wine vinegar
For pheasant:
a 2-pound pheasant
1-1/2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1-1/2 tbsp olive oil
1/3 cup golden raisins
1/4 cup minced shallots (about 3)
1/4 cup gin
1/2 cup dry white wine
1 tsp tomato paste
A 3-inch fresh rosemary sprig plus
1/2 tsp minced leaves
1/2 cup halved red and/or green seedless grapes

Preheat oven to 350 F.

Make wild rice: In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.

While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.

Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.

Make pheasant while rice is cooking: Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.

In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.

In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.

Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350 F oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered.

Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.

Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice. Serves 2. Source: Gourmet, February 1995.

CFF Shared by Mike


Pheasant In Red Wine
Recipe By: One of a Kind: Junior League of Mobile 1981
1 Pheasant
Salt and pepper
Flour
2 tbsp butter
Oil
Apple
4 oz red wine
8 oz chicken stock
4 oz cream -- or sour cream

Dredge pheasant in flour; season with salt and pepper. Brown quickly in 2 tablespoons butter and a little oil. Transfer to roasting pan; place sliced apple alongsides or on ends. Stir wine into skillet; scrape up brown bits. Stir in chicken stock and cook 5 minutes. Pour into roasting pan; cover and cook at 375F. for half an hour. Reduce heat to 350 F and cook for another hour, or until juice runs yellow with no pinkish tint. Remove pheasant to platter; let stand 10 minutes before serving. While pheasant is standing, stir sour cream into juices; pourover and serve. Carolyn Shaw 2/26/98.

CFF Shared by Mike


Pheasant Breasts with Apples, Ginger & Calvados
4 tbsp butter
2 tbsp sunflower oil
8 pheasant breasts (4 birds)
2 onions; very thinly sliced
4 apples; NOT golden delicious, peeled, cored, thinly sliced (squeeze lemon juice over the slices to keep them from discolouring)
2 inches fresh ginger root, peel & cut into slivers
1 tbsp flour; all-purpose
2-1/2 cups chicken stock
Salt & pepper to taste
3 tbsp Calvados

Heat the butter and oil in a large flameproof casserole. Brown the pheasant breasts on each side, then remove them to a warm dish. Add the sliced onions to the casserole and cook until they are soft and
translucent. Add the sliced apples and slivers of fresh ginger and cook for a minute or two, then stir in the flour and cook for a further minute or two. Gradually add the stock, stirring continuously until the sauce boils. Season to taste with salt and pepper.

Replace the pheasant breasts in the casserole, cover with a lid and cook in a preheated moderate oven (350 F) for 35-40 minutes.

Stir the Calvados into the sauce just before serving. This dish can be kept warm for up to an hour at a low temperature in the oven.

CFF Shared by Mike


Duntreath Roast Grouse
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 grouse per person
Apples
Butter
Salt
Black pepper, freshly ground
Streaky bacon rashers

Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 F for 45 minutes. Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 F and roast for 10 minutes to brown the birds. Prep Time: 15 minutes. Cooking Time: 1 hour

CFF Shared by Mike


Michael's Place Roast Goose
1 cup honey
1 cup white vinegar
Enough water to cover the goose (4 to 6 quarts)
One 10 to 12 pound fresh goose
2 tbsp salt
2 tbsp freshly ground black pepper
2 bay leaves
2 tbsp dried thyme
2 tbsp dried rosemary
4 cloves garlic
1 small onion
2 tbsp olive oil
1/2 cup flour
3 cups chicken stock

Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.

Preheat oven to 325 F. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.

Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.

Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat. Yield: 6 to 8 servings

CFF Shared by Mike

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.


Roast Goose with Chestnuts, Prunes & Armagnac
1 16-ounce package pitted prunes
3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
1 12- to 13-pound goose
1 orange, quartered
1 tbsp salt
1 tbsp ground pepper
1 large onion, cut into 8 pieces
4 bay leaves
6 tbsp Armagnac, Cognac or other brandy
1 tbsp butter, room temperature
1 tbsp all purpose flour
1 (7 2/5-oz) jar steamed or roasted chestnuts
Chopped fresh parsley

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.

Preheat oven to 375 F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick.

Roast goose 15 minutes. Reduce temperature to 350 F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours. Transfer goose to platter and tent with foil. Let stand 20 minutes.

Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin slices. Spoon sauce, chestnuts and prunes over. 8 Servings

Source: Bon Appétit, December 1991

CFF Shared by Mike


Old-Fashioned Crispy Roast Goose
Recipe Courtesy of David Rosengarten
1 (14 lb) goose
Salt and pepper to taste

Preheat oven to 250 F. Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.

Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.

Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.

After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 F. Continue roasting, pricking, and turning once for an additional 75 minutes.

When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

CFF Shared by Mike

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster as the hot goose fat may melt a plastic one.


Roast Goose with Port Gravy
1 (12-lb) goose (with neck and giblets; reserve liver for another use)
3 onions
2 celery ribs
About 3 bread slices (any type)
2 carrots
1 cup boiling water
1 cup dry white wine
1/4 cup Tawny Port
1/3 cup all-purpose flour
3 cups chicken broth

Preheat oven to 425 F. Discard loose fat from goose. With a cleaver or heavy knife cut goose neck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity (this will prevent cavity skin from collapsing during roasting). Fold neck skin under body and fasten with a small skewer. Fill body cavity with
quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided).

Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flame-proof roasting pan and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325 F. and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat; click here for a recipe) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2-1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 F and juices run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil.

With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and Port over moderately high heat, scraping up brown bits, and boil mixture until reduced by about half. In a 2 1/2- 3-quart heavy saucepan whisk together 1/4 cup reserved fat and flour and cook roux over moderately low heat, whisking to prevent lumps, and bring gravy to a boil, whisking constantly.

Simmer gravy, whisking frequently, 5 minutes, or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat. Garnish goose with parsley. Serves 8.

Source: Gourmet, December 1997

CFF Shared by Mike


Roast Goose with Juniper Berry Sauce & Chestnut Custard
Recipe courtesy Fabrizzio Salerni
Goose:
1 goose (8 to 10 pounds)
Salt and pepper
4 sprigs thyme
1 sprig rosemary
3 bay leaves
1 head garlic
1 tsp juniper berries
2 carrots
1 celery root
2 sweet potatoes
2 turnips
2 parsnips

Place goose in an oiled roasting pan. Season goose, inside and out with salt and pepper. Inside goose, place thyme, rosemary, bay leaves, half a head of garlic and juniper berries. Roast in a preheated 350 F oven for 1-1/2 to 2 hours, depending on size of goose (14 minutes per pound). During that time, peel and cut the vegetables in cubes of 1 to 1 1/2 inches, and set aside. Baste the goose with its own fat every 10 minutes. 45 minutes before the goose is done, remove the excess fat from the pan and add the vegetables and half a head of garlic.

Juniper Berry Sauce:
2 pounds chicken bones
Neck and wings from the goose
2 onions
2 stalks celery
1 carrot
1 tbsp tomato paste
1 qt red wine
2 tsp juniper berries
2 sprigs thyme
1 sprig rosemary
1 bay leaf
1/2 head garlic
2 oz butter
1/2-oz corn oil
1 oz gin
Salt and pepper

Roast the bones in a 350 F oven for 35 minutes. When half done, add the vegetables and roast together. In the last 5 minutes, add the tomato paste. Remove from the oven and transfer to pot and cover with water (or chicken stock if available). De-glaze, with red wine, the pan in which the bones had been roasted, reduce 50 percent and add to the stock. Crush the juniper berries on a cutting board with the bottom of a sauce pot, add to the stock with the thyme, rosemary, bay leaf and garlic, simmer 1 1/2 hours. Strain into a saucepan and reduce gravy to a fine chinois consistency (when it coats the back of a spoon). Finish by whisking in butter, add gin, salt and pepper and reserve in a hot bain marie (double boiler).

Chestnut Custard:
10 oz cream
3 eggs
5 oz chestnut puree
4 oz boiled chestnuts, diced
Salt and pepper

Mix all the ingredients, starting with the cream and finishing with diced chestnuts. Butter 8 small dariol molds and divide the mixture between them. Cook in a bain marie (double boiler) in a preheated 325 F oven for 20 minutes. Cool for a few minutes before un-molding onto the serving platter with the goose and the roast vegetables. Yield: 6 servings.

CFF Shared by Mike

The standard Scandinavian way of cooking a goose or duck is to stuff it with apples and prunes. When cooking a duck, adjust amount of stuffing to the size of the fowl; a 5-6 pound duck takes about 2 cups of stuffing.


Scandinavian Roast Christmas Goose
10-12 lb young goose, prepared for cooking
Salt
2 lbs tart apples, peeled, cored and quartered
1 lb prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes

Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425 F oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.

Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes. Serves 6

Source: House & Garden, February 1964, Nika Standen Hazelton

CFF Shared by Mike


Stuffed Goose Breast with Caraway & Apples
Recipe Courtesy of Mario Batali
1 large double goose breast, removed from bone
4 juniper berries, smashed
1 tsp chopped fresh rosemary leaves
1/4 cup olive oil plus 4 tablespoons
2 tbsp red wine vinegar
2 medium onions, chopped into 1/4-inch dice
3 green apples, peeled, cored and chopped into 1-inch dice
2 tbsp caraway seeds
2 boiled potatoes, peeled and cut into 1/4-inch cubes
1/2 cup bread crumbs
1 bunch Italian parsley, finely chopped to yield 1/2 cup
1 pinch cloves
1 egg

Lay breast out in brownie pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.

In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves and egg and season with salt and pepper and set aside.

Preheat oven to 425 F. Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees.

Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage. Yield: 4 servings.

CFF Shared by Mike


Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce
Recipe courtesy of Bobby Flay
2 tbsp unsalted butter
4 tbsp finely chopped red onion
2 tbsp finely chopped roasted garlic (about 3 cloves)
2 tsp minced jalapeno
1/2 cup port
1 cup red wine
2 cups chicken stock
1/2 cup undiluted grape juice concentrate
1 cup fresh or bottled grape juice
1 cup sliced seedless black grapes
Salt
Freshly ground black pepper
4 (7-ounce) muscovy duck breasts

In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes.

Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.

Black Pepper Spoon Bread:
3 cups whole milk
1-1/2 cups finely ground yellow cornmeal
6 large eggs, separated
1-1/2 cups buttermilk
2 tbsp unsalted butter, melted
2-1/4 tsp baking soda
1-1/2 tsp salt
1 tbsp sugar
1/2 cup Parmesan cheese
1/4 cup cracked black pepper

Preheat the oven to 350 F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well, Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12x12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.

CFF Shared by Mike


Duck Stew Foggia Style with Olives, Fennel Seeds & Tortiera
1 (4 lb) Muscovy duck, or 2 wild ducks
6 tbsp virgin olive oil
1/2 lb pancetta, cut into 1/4-inch dice
1 large Spanish onion, chopped into 1/4-inch dice
2 ribs celery, cut into 1/4-inch rounds
1 tbsp fennel seeds
2 cups green olives from Ascoli
2 cups sweet Aleatico di Puglia wine
2 cups basic tomato sauce
2 dried hot peppers from Puglia

Cut duck up into 10 pieces by splitting the breast and cutting each in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the liver and use it to thicken the sauce.

In an 8 to 10-quart heavy bottomed braising pan or Dutch oven, heat 6 tablespoons virgin olive oil over medium flame until smoking. Place duck pieces skin side down and cook until golden brown and most of the fat has been rendered. Cooking 4 to 6 pieces at a time, this should take 20 to 30 minutes. When done, drain pan of all but 2 tablespoons of fat and add pancetta.

Cook until lightly browned and add onion, celery, carrots and fennel seeds and cook until softened, about 10 minutes. Add olives, sweet wine, tomato sauce and hot peppers and bring to a boil. Submerge duck pieces and liver and bring to a boil.

Lower the heat and simmer 1/2 hour, or until duck is falling off the bone. Remove duck and liver to platter with tortiera. Using a wooden spoon, chop liver to fine mush, return to pan and season sauce with salt and pepper. Pour sauce over duck and serve. Yield: 4 servings

CFF Shared by Mike


Pan Roasted Muscovy Duck Breast with a Clementine-Tomatillo Sauce Served with Wild Rice Risotto
Recipe from Bobby Flay
Pan Roasted Duck Breast:
1 Muscovy whole duck breast, approximately 2 pounds
Salt and freshly ground pepper

Preheat oven to 400 F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.

Clementine and Tomatillo Sauce:
1-1/2 cups granulated sugar
1 cup rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
1/4 cup water
6 cups chicken stock reduced to 2 cups
2 clementines, quartered and sliced 1/4-inch thick
2 tomatillos, quartered and sliced 1/4-inch thick
2 tbsp ancho chile powder
1 tbsp freshly grated horseradish
Salt and freshly ground pepper

Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color. Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through. Add in the sugar-rice wine vinegar mixture. Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.

Wild Rice Risotto:
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
6 to 8 cups chicken stock
1 cup wild rice, cooked
2 tbsp fresh thyme butter *(see below)
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.

*Fresh thyme butter. 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste. Yield: 4 servings

CFF Shared by Mike


Braised Muscovy Duck with Red Curry
2 (5-lb) muscovy ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tbsp freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14-oz) can coconut milk
3 tbsp palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced
along diagonal

Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.

Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.

With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately. Yield: 6 servings

Red Curry Paste
1/2 cup small dried red chiles, seeded and coarsely chopped
10 whole peppercorns
1 tbsp whole coriander seed, toasted
1 tsp cumin seed, toasted
2 stalks fresh lemongrass
1/4 cup coarsely chopped fresh cilantro root, or leaves and stems
2 tbsp finely chopped, peeled fresh galanga or ginger
1 tsp minced wild or domestic lime zest
2 tbsp coarsely chopped garlic
1/4 cup coarsely chopped shallot
2 tsp shrimp paste
1 tsp salt

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.

Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.

Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate. Yield: 1 cup

CFF Shared by Mike


Stuffed Quail with White Wine
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
4 quails
Salt
Black pepper, freshly ground
4 tbsp cooked rice
4 dried apricots, chopped
Pinch of ground ginger
1/2 tsp grated orange rind
1 tbsp pine nuts
Melted butter
6 tbsp white wine
Juice of 1/2 orange
Cognac

Wipe the quails and season inside and out with salt and pepper. Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in a preheated oven at 450 F for 8 to 10 minutes. Reduce the heat to 300 F and roast for a further 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice and 4 tablespoons melted butter. Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then pour the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once.

CFF Shared by Mike


Roast Quail Stuffed with Foie Gras
Recipe courtesy of David Rosengarten
4 quail, boned
Salt and pepper
Pate de foie gras (enough to stuff quail, about 2 ounces each)
4 pieces of bacon, for barding
3 tbsp unsalted butter
1/3 cup minced shallot
1/4 cup Armagnac
1 1/2 cups veal stock
2 to 3 tsp arrowroot dissolved in water
Fresh chervil for garnish

Preheat oven to 350 F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.

Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.

Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.

Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc

CFF Shared by Mike


Pan Roasted Quail with Port Sauce
Copyright, Michael Lomonaco 1997
Marinade:
1/2 cup dry red wine
1/4 cup good quality port (preferably not too sweet)
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp lowsalt soy sauce
2 bay leaves
1 tsp cracked black pepper
2 cloves garlic, crushed
Several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 tsp juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tbsp olive oil
Port Sauce:
2 lbs poultry bones, necks, and wing tips (quail, chicken, duck, or
any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 tsp dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 qts water
1/2 cup veal stock, or beef stock
1 cup good quality port
Final Enrichment:
2 tbsp good quality port
2 tbsp unsalted butter

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.

The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning
occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1-1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 1-1/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days.

Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.

To cook the quail, preheat the oven to 350 F. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast,
uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce. Yield: 4 servings as an entree or 8 as a first course.

CFF Shared by Mike


Quail Kabob with Molasses, Orange Juice, Ginger & Garlic
6 quail, boned
6 Cremini mushrooms
1 orange, sliced 3/4-inches thick
1/8 cup pickled ginger slices
6 elephant garlic cloves, roasted
Fresh basil for garnish
2 skewers
Marinade:
3/4 cup molasses
3/4 cup orange juice
3 cloves garlic, minced
1 tbsp grated ginger
Salt and pepper to taste

Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.

Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.

Black-Eyed Pea Salad
2 lbs cooked black-eyed peas
2 scallions, cut into 1/2-inch pieces
1 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1 tbsp minced garlic
1/4 cup chopped cilantro
1/2 cup olive oil
3 tbsp red wine vinegar
1 to 2 tbsp whole grain mustard
1 fresh jalapeno, minced
Salt and freshly ground black pepper, to taste

In a large bowl, combine the peas, scallions, bell peppers, garlic and cilantro. Set aside.

In a small bowl, whisk together the remaining ingredients. Pour over the salad mixture and combine well. Serve.

Red Chile Marinated Quail
4 boneless quail
Red Chile Marinade
Marinade:
2 tbsp ground white pepper
3 tbsp ground cinnamon
3 tbsp ground ginger
1/2 cup (packed) brown sugar
1/4 cup red wine vinegar
2 tbsp sesame oil
1/2 cup peanut oil
3 tbsp ground fennel seed
1 tbsp pureed canned chipotles
2 tbsp Ancho chile powder

In a medium saucepan, combine the marinade ingredients, bring to a boil, and remove from the heat immediately. Brush quail generously with spice mixture and let marinate, refrigerated, overnight. Prepare a wood or charcoal fire and allow it to burn down to embers.

Remove quail from marinade, and grill for five minutes on each side.

CFF Shared by Mike
 
 

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