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1 5 lb. duck, cut into serving pieces |
1 C sliced carrots |
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salt and freshly ground pepper |
1 C chopped celery |
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1 Tbl. olive or vegetable oil |
1 1/2 C tomato juice |
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1 medium onion, chopped |
1 bay leaf |
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1/2 green pepper, chopped |
1/2 lb. mushrooms, sautéed briefly |
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1 clove garlic, minced |
1/4 C sliced stuffed olives |
Preheat oven to
350 F. Sprinkle duck pieces with salt and pepper. Heat the oil in a large
skillet. Add the duck and brown on all sides. Transfer duck to a casserole or
covered baking dish and pour off all but 2 Tblsp of the fat.
Add onion, green pepper and garlic to the skillet. Cook until the onion is
transparent. Add the carrots, celery, tomato juice, bay leaf and 1 tsp salt.
Pour the mixture over the duck. Cover and bake about 1 hour. 5 minutes before
the duck is done, add the mushrooms and olives. Serve with noodles or spaghetti.
Serves 3-4. Serve with a good Pinot Noir or red Burgundy, a Spanish red, or a
Brunello or similar Italian red wine.
Fricassee of Wings
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12-14 chicken wings |
3 Tbl. butter/margarine |
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1 onion, stuck with 2 cloves |
4 Tbl. flour |
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1 bay leaf |
1/2 C evaporated milk |
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1 tsp. salt |
salt, pepper, nutmeg |
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a few celery leaves |
lemon juice |
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2 parsley sprigs |
chopped fresh parsley |
Put the wings, onions, bay
leaf, salt, celery leaves and parsley in a pan with water barely to cover. Bring
to a boil, skim off scum, then reduce the heat and simmer until just tender,
about 1 hour. Remove the wings and keep warm. Strain and measure the broth. Melt
the butter in a saucepan and blend in the flour. Gradually stir in 1 1/2 C of
the strained broth and cook, stirring, until thickened.
Mix in the milk and season to taste with salt, pepper and nutmeg.Add a good
squeeze of lemon juice and a little chopped parsley. Add back the chicken wings
and reheat slightly. Serve over rice with peas on the side. Serves 4. Serve with
a richly flavored Australian or American Chardonnay or a good white Burgundy.
Basic Cornish Game Hens
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2 small game hens, preferably fresh, washed inside and out and patted dry |
salt and freshly ground pepper to taste |
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2 Tbl. olive oil |
1-2 tsp. rosemary |
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1 Tbl. minced garlic |
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Remove hens from refrigerator 1 hour before roasting. Preheat oven to 350 F. Rub hens all over with oil and garlic. Sprinkle with salt, pepper and rosemary. Place on a rack in a shallow roasting pan. Cook 45-60 minutes, depending on size. Turn several times during the cooking so that all parts brown nicely and the breast don't overcook. Serves 2. Serve with a good Pinot Noir, red Burgundy or Chianti.
Lebanese Game Hens
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1 medium onion |
1/2 tsp. allspice |
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2 Tbl. butter/margarine |
1/4 C raisins |
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1/2 C white rice |
4 Cornish game hens |
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1 C water |
1/4 C olive oil |
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2 Tbl. pine nuts |
salt |
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1 tsp. salt |
1 Tbl. rosemary |
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1/2 tsp. cinnamon |
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Chop onions and
sauté in butter a few minutes. Add rice and stir a few minutes. Add water, pine
nuts and spices. Cover and cook on low heat until water is absorbed (15-20
minutes). Stir in raisins (This rice mixture can be prepared ahead of time).
Wash game hens inside and out. Pat dry. Stuff with rice mixture. Handle
carefully so stuffing doesn't fall out or truss. Rub outside with olive oil.
Sprinkle with salt and rosemary. Bake at 350 F for 50-60 minutes, turning hens a
few times. This is also great when cooked in a covered barbecue. Serves 4. Serve
with a full flavored Chardonnay or Sauvignon Blanc/Sancerre or a light to medium
red such as a Pinot Noir or red Burgundy, a Valpolicella, or a good Beaujolais.
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