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   -=> Sean Dennis wrote to Shawn Highfield <=-   
      
      
    SH> It's simple.  They don't give a shi** about traffic and will happily   
    SH> hold it up for hours.  When you try to shoo them away they pull a gun   
    SH> on you. Most of the Canadian Geese got their weapons when they joined   
    SH> street gangs in the DPRT.   
      
    SD> They've all gone quackers.   
      
   Ducks quack. Geese honk. Really   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Mallard Duck w/Honey Butter-Chorizo Stuffing   
    Categories: Game, Pork, Herbs, Breads   
         Yield: 5 Servings   
       
        40 g  (1 1/2 oz) spun honey spread   
       110 g  (4 oz) bulk chorizo   
       100 g  (3 1/2 oz) white breadcrumbs   
         2 kg (4 1/2 lb) mallard duck   
         2 tb Thyme; chopped   
         1 tb Butter or olive oil   
         1 lg Onion; peeled, chopped   
         1 cl Garlic; peeled, fine chop'd   
              Salt & ground pepper   
       
     Set the oven @ 175ºC/350ºf/Gas mark 4.   
        
     First make the stuffing, melt 25g of the spun honey   
     spread in a saucepan with the butter, then add the   
     onion, garlic and chorizo, cover with a lid and cook   
     on a low heat for 8-10 minutes or until the onions are   
     soft but not browned.   
        
     Take off the heat, then stir in the thyme and bread   
     crumbs. Season to taste with salt and pepper then   
     allow to cool.   
        
     Spoon the cooled stuffing into the duck's cavity and   
     place the duck in a roasting tin. Smear the remaining   
     spun honey over the skin of the bird and sprinkle with   
     some salt and pepper.   
        
     Place in the oven and roast for about 1 hour and 30-45   
     minutes (allowing about 20 minutes per 450g/1 lb),   
     until cooked, basting occasionally. If it begins to   
     look quite dark while cooking, cover with some foil.   
        
     To check whether the duck is fully cooked, stick a   
     skewer into the thigh with a spoon placed underneath   
     to catch the juices, the juices should run clear.   
     Also, the legs should feel quite loose on the bird.   
        
     When cooked, transfer the duck to a serving plate and   
     leave to rest, covered with foil and in the oven at   
     the lowest temperature. This will keep the duck warm   
     while you make the gravy or sauce.   
        
     Spoon the stuffing out of the duck into a serving bowl   
     or onto a plate.   
        
     Carve and serve.   
        
     Serves 4-6   
        
     Kerrygold and Rachel Allen Community Cookbook   
        
     Adapted to use a duck rather than a chicken by Uncle   
     Dirty Dave. Quite good. I was given a mallard duck but   
     a canvasback, teal, or even a domestic duck would work   
        
     From: http://blog.chilliupnorth.co.uk   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I guess I have disposable income. I sure dispose of it fast.   
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