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Oriental Gingered Duck
Ingredients:
3-4 lbs. meat from young ducks cut into 1 1/2" cubes, skin on
3/4 cup boiling water
1/2 cup cider vinegar
2 eggs, lightly beaten
1/2 cup sugar
3/4 cup flour
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. soy sauce
1/2 tsp. salt
1/4 cup cold water
1/2 cup pickled ginger root - sliced
Fat for deep-frying
Directions:
Make a frying batter of eggs, flour, 2 tbsp. water, and salt. Stir until smooth.
Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown.
Drain on paper towels; put into a warm dish.
Make a hot sauce with boiling water, cider vinegar, and sugar; stir until sugar is dissolved.
Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water; stir into vinegar-sugar mixture.
Cook, stirring, over low heat until thickened.
Add the ginger root, stir well, heat, and pour over fried duck.
Baked Quail or Dove
Ingredients:
12-18 quail or dove breasts
1 med. onion, chopped
2 tbsp. melted butter or margarine
Salt and pepper
1 can cream of celery soup - undiluted
1/2 tsp. oregano
1 (4 oz.) can mushrooms, drained
1/2 tsp. rosemary
1/2 cup Sauterne (white wine)
1 tsp. Kitchen Bouquet
1 cup sour cream
Cooked wild rice
Directions:
Arrange quail or dove in a large baking dish - do not crowd.
Sauté onion in butter, add remaining ingredients except sour cream and rice. Pour over quail or dove and cover dish.
Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce.
Leave uncovered and bake an additional 20 minutes. Spoon sauce over rice.
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