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MSGID: 34685.fidonet_cooking@1:105/500 2d692a59
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Martin's Duck With Berries & Wild Mushrooms
 Categories: Duck
      Yield: 1 servings
 
      1    Duck
      2 oz Port
    1/2 c  Wild mushrooms

MMMMM----------------------BLUEBERRY SAUCE---------------------------
      1 c  Blueberries
    1/2 c  Duck stock
    1/4 ts Fresh rosemary; crushed
      1 oz Port

MMMMM----------------------CRANBERRY SAUCE---------------------------
      1 c  Cranberries
    1/2 c  Duck stock
    1/4 ts Fresh basil; chopped
      1 oz Dry sherry
 
  Roast duck and split in half. Reserve the breasts and thighs. Use the
  back and wings for stock.
  
  Stock:
  
  Roast the excess duck parts until dark brown. Pour off excess fat
  from pan. Heat pan and deglaze with 2 oz port and a little water. Put
  deglazing liquid in saucepot and add roasted excess duck parts and
  enough water to cover. Simmer 2 to 3 hours. Strain, degrease, and
  reduce liquid by 3/4ths. Discard duck Bones.
  
  Blueberry Sauce:
  
  In a saucepan put the blueberries, stock, port, and the rosemary.
  Bring to a boil, reduce heat and simmer for 10 minutes.
  
  Cranberry Sauce:
  
  In a saucepan put the cranberries, stock, sherry, and basil. Bring to
  a boil, reduce heat and simmer for 10 minutes.
  
  Mushrooms:
  
  Heat 2 tb duck fat in a frying pan until grease just starts to smoke.
  Add the mushrooms and saute until tender.
  
  Notes:
  
  The two sauces can be produced at the same time and as they are
  finishing, the mushrooms can be done. In this way everything will be
  hot at the same time. Place the sauces on opposing sides of the plate
  with the mushrooms in between. Place a duck half on the mushrooms for
  the table.
  
  Recipe by Martin Menzies
 
MMMMM
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