Ms. Matterhorn wrote:We wants the recipes!
I'll teach you to be more specific!
Roast Duck a la Zazu
Send Donald out for a couple of days, then buy a duck (preferably dead).
Skin the duck, removing as much fat as possible. Cut off the ends of the wings, as there's not enough there to be worth cooking. Wash clean and pat dry (or the marinade won't stick). Coat with Marinade (below). Place in refrigerator at least overnight. Stuff (below) and roast at 325 degrees for about 90 minutes (depending on your oven). Let rest for ten minutes, then carve and serve.
Marinade
Mix equal parts honey and ground cumin. You may also add to taste such items as ground cloves, cinnamon, ground or finely chopped rosemary or sage, but probably not all of them. Do not add salt! Use the least honey necessary to make the mix all work -- it's a binder, not a sweetener.
Stuffing
To each his own, and I own a different formula each year. This year it was:
half a large onion
several large carrots
half a butternut squash
small handful of pecans
one spicy sausage (I used chorizo)
Chop all coarsely and set aside. Use the squash for a guide, you should have the same volume of the last four items and twice as much onion.
Prepare some mushrooms. This year I used dried porcini mushrooms, which need to be reconstituted by boiling in liquid for five minutes. Drain, chop, and set with other items above.
While you can boil the mushrooms in sherry, I used one box of chicken broth. However you do the mushrooms, heat the box of chicken broth anyway.
Put the onions in a large pot with twice as much butter as you think they deserve. Oil isn't a good substitute here, as you want the butter for the cornbread. Sweat the onions, but stop before they start to brown.
Add the other veggies and nuts except the mushrooms, and enough stock to cover. Simmer until the carrots are half done, seasoning to taste. The same mix used for the marinade is a good start. This time you may add salt if you like, but go light.
Remove from the heat, add the mushrooms and cornbread, mix. Add more hot stock slowly until the mix starts to make balls that stick together.
Stuff it!
Serves two with leftovers, four if there are lots of side dishes.
