The 2 fat ducks were standing outside the door while you were gone. The skinny ducks ate all the food.

 

This sounds good:

1 Maple Leaf Farms duck
1 Tbsp. vegetable oil
1/4 cup Grey Poupon Dijon Mustard
1/3 cup fresh bread crumbs
1 to 2 Tbsp. crushed peppercorn melange (black, pink, white and green peppercorns)
1 Tbsp. fresh parsley, chopped

Cooking Instructions
1. Quarter duck; bone and remove skin from breast. In a large skillet, over medium heat, heat oil. Sear duck legs and breast in hot oil for 5 to 6 minutes per side or until golden brown. (Legs may take 2 to 3 minutes longer.) Transfer to a roasting pan and reserve rendered duck fat.

2. Spread mustard over duck pieces. In small bowl, combine bread crumbs, peppercorns, parsley and 2 tablespoons reserved duck fat. Gently press crumb mixture on duck pieces.

3. Roast at 400

 

 

It has fresh bread crumbs though!

 

Ain't much meat on a duck, even a fat one...

 

I'm sure WSB will find the meat.

 

 

True, but what meat is there is really good.

 

1 (4-5 lb.) duck, Wisconsin C & D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning

Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.


ORANGE SAUCE:

1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange

1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes.

3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.

4. Correct the seasonings and pour over the duckling on a serving platter

 

8D's "Shitty" Tater Tot Casserole Recipe

Ingredients:
PAM
1 lb. Ground Beef
1 64 oz. bag of Tater Tots
2-3 cans of Campbell's Cream of Mushroom (unprepared)
1 bag of shredded cheese (Cheddar base is nice; but anything that melts is good)
1 Onion (I like to use yellow ones) Diced/Minced
Salt
Pepper
Seasonings du jour

Start the Tater Tots on a baking sheet. Preheat your pan. PAM it. Throw in half the onions. Let them brown. Throwi in the hamburger meat; add salt, pepper; brown meat to taste. Throw in the rest of the onion and add some more pepper and seasonings du jour (Italian seasonings are nice) to taste. Drain meat :accordingly: keep over low heat until tots are done.

Once the tots are done, in a casserole dish, layer tots, uncooked Cream of Mushroom Soup, ground beef etc. Ideally, you want to finish with tots, but it'll be fine regardless. Cover with the cheese.

Place casserole in pre-heated 350 degree oven for about 25 minutes. A good crispy/melty cheese top is a joy.