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 ~~~~Other Bird Recipe's~~~~

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PostSubject: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:55 pm

Honey-Basted Duck



1 tbsp chopped or fresh dried thyme

1 tbsp dried herbes de Provence

2 tsp freshly ground black pepper

1 tsp salt

3 garlic cloves, minced

2 (5lb) Whole Ducks

1/2 cup honey

2 tbsp Balsamic Vinegar



Combine first 5 ingredients

Remove and discard giblets and neck from ducks

Cut off wing tips

Rinse ducks with cold water

Pat dry

Trim excess fat

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers

Gently pushing between skin and meat

Score the duck skin to help the fat drain off during cooking

Rub herb mixture under loosened skin,

Rub over breast and drumsticks

Cover and refrigerate 8 hours or overnight

Preheat oven to 325F

Combine the honey, 1 tbsp herbes de Provence and 2 tbsp Vinegar set aside



Place ducks in a roasting pan, breast side up

Cover pan tightly with foil Bake for 1 1/2 hours

Carefully remove the ducks pan and drain and discard drippings from the pan

Carefully place the ducks in pan and Cover and bake for another 1 1/2 hours

Carefully remove the ducks from the pan again and discard drippings

Add the Honey 1 tbsp herbes de Provence and 2 tbsp Vinegar. to top of Ducks

Carefully place the ducks in the pan again and bake for an additional 30 minutes.
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:56 pm

Duck A L'Orange




1 duck, about 4 lbs

1 tsp salt

1/3 tsp black pepper

1 clove garlic

1 leek or 2 green onions

1 carrot

1/2 celery stalk

1 tbsp tomato puree

1 bouquet garnish (1 bay leaf, 1 sprig parsley and 1 sprig thyme)

1-3/4 cups chicken broth

4 oranges

2 tsp cornstarch



Rinse duck



Remove giblets. Season duck inside and outside with salt, pepper and garlic

Skewer neck skin to back

Twist wing tips under back and tie legs to tail



Rinse leek or green onions, carrot and celery.

Cut into thin strips

Place vegetables in bottom of an ovenproof pan

Add tomato puree

Place duck on top

Brown duck in oven at 425F for about 15 minutes.

Reduce temperature to 375F



Add bourquet garni to pan

Add broth

Bake at 375F for another hour or until duck is tender



Remove the outer peel from 2 oranges

Cut into thin strips

Cook in a little water until soft

Press juice from peeled oranges

Peel remaining oranges



Chop coarsely



Strain pan juices into a saucepan

Combine with peel, juice and chopped orange

Heat Add cornstarch, dissolve in a little water

Bring to a boil

Cook for 3 minutes



Place duck on a platter

Garnish with fresh orange peel

Serve sauce separately.
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:56 pm

Apricot Glazed Cornish Hens




3 tbsp chopped celery

3 tbsp chopped onion

1/4 cup butter or margarine

3 cups dry bread cubes

1 can (4oz) mushroom stems and pieces, drained

1-1/2 tsp poultry seasoning

1/2 tsp rubbed sage

1/4 tsp salt

1/4 tsp pepper

3 to 4 tbsp chicken broth

4 Cornish game hens (1-1/2 lbs, each)

1 jar (12oz) apricot preserves, warmed

4 green onions (green part only) Optional

Fresh rosemary sprigs, optional



In a large skillet, sauté celery and onion in butter until tender remove from heat

Add bread, mushrooms and seasonings, mix well

Toss with enough chicken broth just to moisten

Stuff hens

Tie drumsticks together

Place on a rack in a large shallow baking pan

Cover and bake at 350F for 1 hour

Brush with preserves,

Bake uncovered 30 to 40 minutes longer or until meat juices run clear

Basting every 10 to 15 minutes

If using green onions first soften them in boiling water or the microwave for a few seconds, and then tie over the string used to tie the drumsticks together

Garnish platter with rosemary if desired



Yield 4 servings
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:56 pm

Brandied Partridges




2 (3/4lb size) ready to cook partridges

1/4 cup butter or margarine

1 tbsp finely chopped onion

1/2 cup chicken bouillon or consommé

1/2 tsp salt

1 cup seedless grapes

1/4 cup brandy

2 tsp cornstarch



Rinse partridges, dry with paper towels

In hot butter in large skillet, sauté partridges until nicely browned 10 minutes



Add onion, bouillon, and salt, bring to boiling

Reduce heat, and simmer, covered 25 to 30 minutes, or until partridges are almost tender



Add grapes, simmer 10 minutes longer, and remove from heat



In small bowl, combine brandy and cornstarch, mixing well

Add to mixture in skillet, blending well

Bring to boiling, stirring, boil 1/2 minute

Serve partridges with sauce

Makes 2 servings
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:56 pm

Pheasant with Wild Rice Stuffing




3lb ready to cook pheasant

2 tbsp butter or margarine

3/4 cup diced celery

1/4 cup chopped onion

2 tbsp chopped parsley

1 tsp salt

1/4 tsp pepper

3/4 tsp dried rosemary leaves

1 can (3oz) sliced mushrooms, drained

1-1/2 cups cooked wild rice

2 or 3 bacon slices



Rinse pheasant well, pat dry with paper towels

Preheat oven to 325F

Slowly melt butter in medium skillet

Add celery, onion, and parsley, cook, stirring, over medium heat, until vegetables are tender about 10 minutes

Remove from heat

Add remaining ingredients, except bacon, tossing gently with fork to combine

Spoon stuffing lightly into neck and body cavitity of pheasant

Truss pheasant, following directions for trussing Roast Wild Duck

Place on rack in shallow roasting pan

Place bacon slices over breast

Roast 2 hours, basting occasionally with pan drippings

To serve

Remove pins and twine

Spoon stuffing into a serving dish

Cut pheasant in half or in quarters, arrange on heated platterMakes 2 to 4 servings
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:57 pm

Braised Stuffed Pheasant




2-1/2 lb ready to cook pheasant

Salt



Stuffing



2 cups fresh white bread cubes

1 tsp grated orange peel

1/4 cup orange juice

1/3 cup orange sections

2 tbsp butter or margarine, melted

1/3 cup chopped celery

1 tbsp chopped onion

1/2 tsp salt

1/8 tsp pepper

1/4 tsp dried thyme leaves

4 bacon slices



Cranberry Glaze



1 can (1 lb) jellied cranberry sauce

2 tsp grated orange peel

1/2 cup orange juice

2 tbsp butter or margarine



Rinse pheasant, inside and out, in cold running water

Pat dry with paper towels

Sprinkle inside and out with salt



Make Stuffing

In bowl, toss bread cubes with orange peel, juice, and sections, set aside



In hot butter, sauté celery and onion until tender about 5 minutes



Add to bread mixture, along with salt, pepper, and thyme, toss lightly to combine



Spoon some of the stuffing into the neck cavity filling not quite full

Fasten skin to back with skewer



Fill body cavity, not quite full, with rest of stuffing

Close opening with skewers, lace, with twine, bootlace fashion



Tie ends of legs together with twine, bend wings under body to hold in place



Sauté bacon in Dutch oven

In bacon fat, brown pheasant slowly, turning on all sides

Takes about 30 minutes

Remove bacon from pan as it becomes crisp, discard



Place rack under pheasant

Add 1 cup water bring to boiling

Reduce heat, and simmer slowly, covered, about 2 hours, or until tender

Baste often with half of Cranberry Glaze

Reserve pan liquid



Make Cranberry Glaze

In small saucepan, melt cranberry sauce with orange peel, orange juice, and butter

Stir, over medium heat, until thickened and smooth



To serve pheasant

Remove twine

Split pheasant in half lengthwise, arrange on serving platter

Spread with rest of Cranberry glaze

Serve along with Gravy, below

Makes 2 servings



Gravy

3 tbsp flour

1/8 tsp salt

1/8 tsp pepper

Pan liquid



Combine flour, salt, and pepper with 1/4 cup water, mixing to make a smooth paste

If necessary, add water to pan liquid to measure 2-1/4 cups

Stir flour mixture into reserved pan liquid, bring to boiling, stirring

Reduce heat, and simmer 1 minute longer

Makes 2 cups
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:57 pm

Plum Sauce For Goose




1 cup port wine

1/3 cup goose drippings

1 can (1lb, 14oz) purple plums, drained

1/8 tsp cinnamon

Dash cayenne

1 tbsp cornstarch



In medium saucepan, over low heat, simmer port, uncovered, until port is reduced to about 1/2 cup



Add drippings, cook 5 minutes



Remove pits from plums, discard pits

Crush plums slightly with fork

Add to port mixture along with cinnamon and cayenne simmer 5 minutes



In small bowl, combine cornstarch with 2 tbsp water, stir to make a smooth paste

Add to plum mixture



Bring to boiling stirring, reduce heat, and simmer, stirring occasionally, until sauce is thickened and translucent about 20 minutes

Makes 3 cups
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PostSubject: Re: ~~~~Other Bird Recipe's~~~~   Tue Nov 11, 2008 5:57 pm

Orange Sauce for Duckling




3 tbsp butter or margarine

Liver from duckling

3 tbsp brandy

2 tbsp grated orange peel

1/2 tsp minced garlic

3 tbsp flour

1/8 tsp pepper

1/2 tsp catsup

1 tsp meat extracts paste

1/2 cup orange juice

1 cup canned clear chicken broth

1/4 cup Burgundy

1/4 cup orange marmalade

3 large navel oranges, sectioned



Heat 2 tbsp butter in medium skillet

Add liver brown well

Heat brandy slightly in small saucepan

Light with match, pour over liver

Add remaining butter, the orange peel, and garlic, simmer 2 to 3 minutes

Remove from heat

Chop liver finely, and set aside

Into same skillet, stir flour, pepper, catsup, and meat extract paste

Gradually add orange juice, broth

Burgundy and marmalade

Bring to boiling point

Reduce heat, simmer, and stirring 15 minutes

Add orange sections and chopped liver

Serve over duckling

Makes about 3 cups



Or simmer duckling giblets (not liver) in 1-3/4 cups water, covered, 1-1/2 hours

Strain measure 1 cup
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