Page 5 - 2015 South Arkansas Hunting & Sporting Gazette

El Dorado NEWS-TIMES – Friday, August 21, 2015 – 5 Duck not your favorite meal? May be after trying these
Honey duck
until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
thin-bladed knife.)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1⁄4 teaspoon kosher salt
1⁄4 teaspoon coarse or freshly ground
and stir-fry for two to three minutes. Once cooked, sea- son with Ta- basco sauce.
Prep: 20 Mins.
Cook: 3 Hours
Serves 8
Ingredients:
1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh ginger root 1 teaspoon salt
Bake/
roast ducks
in preheated
oven for 30
minutes. Turn
duck breast
down, reduce
heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
Philly-style duck sandwiches
black pepper
2 cups yellow onion, thinly sliced
1 red bell pepper, seeded and thinly
Combine
the meat and
onion mixture.
Form into four
rectangular
mounds, top
with cheese,
and cook until the cheese is melted. Fill each roll with the meat, onion, and cheese mixture.
1/2 orange, quartered 2 cups water
1 cup honey
1/2 cup butter
Honey duck. Allrecipes. com
sliced
2 garlic cloves, minced
Tabasco sauce, dash or two
4 slices pepper jack cheese
4 soft Italian rolls
Directions:
In a medium bowl, combine half the olive
Philly-style duck sand- wiches. Ducks.org
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate
Directions:
oil with the red wine vinegar, Dijon mus- tard, salt, and pepper. Add the duck slices and toss to coat. Cover and refrigerate for two hours.
Cooked and thinly sliced duck breast fillets make great sandwich fillers.
To give the lean meat a flavor boost, toss with some Italian dressing and refrigerate for an hour or two before arranging on sandwich bread or rolls. Try it with two parts mayonnaise com- bined with one part prepared horse- radish, and then top with lettuce and tomato. It will remind you of a prime rib sandwich.
Preheat oven to 350 degrees F (175 degrees C).
•••
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
Serves 4
Ingredients:
3 cups skinless duck breast fillets, very
Heat the remaining oil in a large, heavy skillet over medium-high heat. Add
the onions, peppers, and garlic. Cook, stirring often, until the onions are lightly browned. Mound the onion mixture on one side of the skillet. Add the marinat- ed duck to the other side of the skillet
In a small saucepan combine the honey, butter, lemon juice and orange juice con- centrate. Simmer together over low heat
thinly sliced (Place the duck breasts in the freezer for an hour or two to firm up before slicing as thinly as possible with a sharp,
Smothered Quail
Prep: 30 Mins. Cook: 40 Mins. Serves 6 Ingredients:
6 quail breasts
2 tablespoons butter
1 medium onion, chopped
1/2 cup mushrooms, sliced
1/2 cup finely chopped celery
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1 teaspoon gravy seasoning sauce (recom-
mended: Kitchen Bouquet)
1 cup sour cream
Directions:
Preheat the oven to 350 degrees F.
Arrange the birds in a casserole dish. In a
medium saucepan, melt the butter and then saute the onion, mushrooms, and celery. Add the flour and stir well to blend. Slowly add the milk to make a cream sauce. Season with salt and pepper, to
taste, and stir in the gravy seasoning sauce. Pour the mixture over the birds. Cover the dish with foil and bake for approximately 20 minutes. Remove some of the cooking liquid and combine with the sour cream. Bake uncovered for approx- imately 20 minutes more. Serve with the sour
cream sauce.
***
Venison Stuffed Shrimp in Bacon Wrap
Prep: 25 Mins.
Cook: 7 Mins.
Serves 8 (2 shrimp each)
Ingredients:
1/2 pound ground venison
1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves 2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
2 eggs
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20
count per pound), peeled and de-veined
8 slices bacon, cut in 1/2 (16 halves) Directions:
Combine venison, pork, basil, parsley, garlic,
shallots, eggs, and salt and pepper and mix well. Preheat broiler.
Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.
For All Your Hunting & Fishing
• Hunting/Fishing Licenses
• Live Bait
• Fall Hunting
Supplies
Needs &
Needs &
Wants!
Wants!
143768
143764
1023 E. Hillsboro • El Dorado
870.863.7248