Oriental Barbecued Black Duck

• 2 dressed black ducks (1 1/4-1 1/2 lbs.)
• 1 whole fresh pineapple (3 1/2-4 lbs.), peeled, cored and cut lengthwise into 8 wedges
• 8 green onions, cut into 6-inch lengths
• 1/4 cup dry sherry
• 1/4 cup hoisin sauce
• 3 tablespoons Chinese plum sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons Chinese black bean sauce
• 3 cloves garlic
• 1 cube peeled fresh gingerroot (1-inch cube)

In a 13-inch baking dish, arrange duck pieces, pineapple and onions. Set aside. In food processor or blender, combine remaining ingredients. Process just until garlic and ginger are finely chopped. Pour mixture over duck pieces, turning to coat. Cover with plastic wrap. Chill 4 to 6 hours.

Prepare grill for barbecuing . Spray cooking grate with nonstick cooking spray. Arrange duck pieces on center of prepared grate. Grill, partially covered, for 20 to 30 minutes, or until meat is desired doneness, turning duck pieces twice. Place duck pieces on edges of grate to keep warm.

Arrange pineapple and onions on center of grate. Grill, covered, for 5 to 10 minutes, or unitl lightly browned, turning over once. Serve with hot cooked Basmati rice or white rice, if desired. 4 servings.

Per serving: Calories 644, Protein 28 g., Carbohydrate 42 g., Fat 40 g., Cholesterol 113 mg., Sodium 657 mg., Exchanges: 4 high-fat meat, 2 3/4 fruit, 1 1/2 fat.

Source: America's Favorite Wild Game Recipes

Collin's Fricasseed Duck

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 dressed wild ducks (1 1/4- 2 1/2 lbs. each) skin and bones removed, cut into 1-in. pieces
• 1/4 cup butter or margarine
• 1 cup finely chopped onions
• 1 cup small fresh mushroom caps
• 1 small green pepper, thinly sliced into rings
• 1 cup water
• 1/2 cup Burgundy wine
• 2 bay leaves
• 8 oz. uncooked egg noodles

In a large plastic food-storage bag, combine flour, salt and pepper. Add duck pieces and shake to coat. In a 12-inch non-stick skillet, melt margarine or butter over medium-high heat. Add duck, onions, mushrooms and pepper rings. Cook for 5 to 7 minutes, or until meat is browned, stirring occasionally.

Add water, wine and bay leaves. Bring to a boil. Reduce heat to low and simmer for 40-45 minutes, or until meat is tender, stirring occasionally. Remove and discard bay leaves. Meanwhile, prepare noodles as directed on package. Rinse and drain. Serve mixture over noodles. 4 servings.

Per serving: Calories 577, Protein 41 g., Carbohydrate 55 g., Fat 21 g., Cholesterol N/A, Sodium 789 mg.

Exchanges: 1 1/2 starch, 4 1/4 lean meat, 1 vegetable, 1 1/3 fat.

Source: America's Favorite Wild Game Recipes

Sweet and Sour Duck

• 1 tablespoon dry sherry
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 boneless skinless whole wild duck breast (8-12 oz.), cut into 1-inch. pieces
• 1/4 cup chicken broth
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 3 tablespoons catsup
• 1 teaspoon grated lemon peel
• 1 can (8 oz.) pineapple chunks in juice, drained (reserve 1 Tblsp. juice)
• 2 eggs
• 1 cup all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/3 cup vegetable oil
• 1 clove garlic, minced
• 1 teaspoon minced fresh gingerroot
• 2 cups red and green pepper chunks (1-in. chunks)
• 1/2 small onion, cut into 1-inch chunks
• 2 teaspoons cornstarch mixed with 1 tablespoon cold water

In medium mixing bowl, combine sherry, soy sauce and salt. Add duck pieces. Stir to coat. Cover with plastic wrap. Chill 30 minutes. In small mixing bowl, combine broth, vinegar, sugar, catsup, peel and reserved pineapple juice. Set sauce aside.

In shallow dish, lightly beat eggs. Place 1/2 cup flour on sheet of wax paper. On second sheet of wax paper, combine remaining 1/2 cup flour and the baking powder. Dredge duck pieces first in plain flour, then dip in eggs, and then dredge in flour mixture to coat. Arrange duck pieces in single layer on wax-paper-lined baking sheet.

In 12-inch non-stick skillet or wok, heat oil over medium-high heat. Add duck pieces. Cook for 3 to 4 minutes, or until meat is lightly browned, stirring frequently. Drain duck pieces on paper-towel-lined plate. Cover to keep warm. Set aside.

In same skillet, cook garlic and gingerroot over medium heat for 30 seconds, stirring constantly. Add sauce, pineapple chunks, peppers and onion. Cook for 2 to 3 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in cornstarch mixture. Cook for 1 to 2 minutes, or until sauce is thickened and translucent, stirring constantly. Remove from heat. Return duck pieces to skillet. Stir to coat. Serve with hot cooked rice, if desired. 4 to 6 servings.

Per serving: Calories 366, Protein 16 g., Carb. 38 g., Fat 16 g., Chol. N/A, Sodium 434 mg.,

Exchanges: 1 starch, 2 lean meat, 1 vegetable, 1 fruit, 2 fat.

Source: America's Favorite Wild Game Recipes

Duck Breast Pate

• 4 duck breast fillets
• 2 tablespoons olive oil
• 1/4 cup (60 ml) onion
• 4 cloves garlic
• 12 oz. (340 g) cream cheese, softened
• 1 tablespoon mayonnaise
• 1/2 teaspoon sweet basil
• Salt and pepper to taste
• Dash of Tabasco sauce
• Fresh parsley, minced

1. Fillet the duck breast and saute in olive oil until well done and crisp. Cool and puree in a food processor until they are finely chopped, almost to a powder. Remove the pureed duck breasts and set aside in a mixing bowl.

2. Into your food processor, add the onion, basil, and three of the garlic cloves. Process until minced and add to the mixing bowl. Now add 8 oz. (227 g) of the softened cream cheese and all of the mayonnaise to the mixture. Beat with a mixer until well blended. Remove from the bowl and mound into two large or four small balls on wax paper on a cookie sheet. Chill well.

3. In a clean processor bowl, cream the remaining 4 oz. (114 g) of cream cheese with the remaining clove of garlic, salt and pepper. Add Tabasco, one drop at a time, to taste. Frost the pate balls wtih this mixture and then sprinkle with minced parsley. Serve at once with crackers or freeze individually for later use. Yield: 3 1/2 cups (3/4 liter)

Source: The Art of Wild Game Cooking : Eileen Clarke and Sil Strung