TZUTC: -0700   
   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   
   --- SBBSecho 3.23-Win32   
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