Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

December 30, 2000 - Issue 26


Duck Soup???


Grilled Duck
This is great over the grill, camp fire, or cook stove in the duck blind

Duck Breast Fillets
Newman's Own Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)
Thaw fillets in refrigerator over night. Soak fillets in salt water and ice at for at least 20 minutes - repeat this step at least twice. Wrap edge of fillets with slice of bacon, use toothpicks to hold in position. Place fillets in container with enough dressing to completely cover them, add garlic powder/black pepper to taste and allow to marinade for 24 hours. Cook fillets desired level (medium is very good). Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot. There are any number of excellent marinades for duck - Teriyaki sauce w/ Pineapple Juice, Dales, and a splash of regular (sugar, caffiene, colorings, - the real thing) Coke , Sweet and sour sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

4 Duck Breast Fillets
4 Boneless Skinless Chicken Fillets
2 Polish Keilbasa
15-20 (31-40 count) peeled,deveined Shrimp
2 packages of frozen Gumbo Vegetables (This is where I cheat)
2 cans Whole tomatoes
1 whole chopped Onion
1 teaspoon Margarine
1 tablespoon Worcestershire Sauce
Garlic Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce
Salt (optional)
Rice, whole grain

Duck Gumbo

Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at least twice. Cut keilbasa into 3/4" thick slices, chop onion into small sections. Place meat, vegetables, tomatos, margarine, worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour. At this point sample a little broth, depending on how spicy you want your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the meat. Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice. Serve 8-10.


Braised Breast of Duck with Peaches

1 tablespoon Light vegetable oil
3 Medium-size firm mushrooms
4 Half breasts of duck, boned
2 tablespoons Grated orange rind
1 tablespoon Meat flavoring
1/4 cup Orange juice
3/4 cup Pureed fresh peaches
1/3 cup Heavy cream, whipped 2 tablespoon Butter
2 Duck livers
1/2 teaspoon Finely chopped fresh garlic
1 tablespoon Tomato paste
1 cup Strong chicken stock
1 tablespoon Light honey
1 tablespoon Guava or red currant jelly
4 Fresh peaches, quartered
In deep heavy pot, heat oil. Add 1 tablespoon butter. Let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside. Brown livers; remove and set aside. Lightly brown duck breasts on both sides and remove from pan. Reduce heat to low. Add 1 tablespoon butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend. Add stock, orange juice and honey. Stir over moderate heat until mixture boils. Add peach puree and jelly. Bring to a boil. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done. Arrange breasts on heat-proof serving platter or gratin dish. Whisk whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture over breasts. Brown top lightly until broiler. Slice livers neatly and arrange as garnish on top of dish.



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