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For the
Farm Wife and Family
What To Do With A Duck!
By Mrs. Richard O. Spence
When the man of the house risks pneumonia and the corn
anon cold to sit in a chilly, and usually damp, duck blind, he
probably thinks the least his wife can do is to cook the ducks
properly. . < < *1 isui
But, between shooting and
cooking is the important task
of handling and dressing them
«o they’ll be in the best possible
condition for oven or freezer.
Regardless of who cleans the
game hunter or homemaker
there are several steps that
help keep the birds in good
condition until they’re ready to
be cooked.
Ducks should he kept as dry
as possible in the field. Dry
ducks are more pleasant to han
dle, and, most experts agree,
easier to pick. The birds should
be cooled as soon after shoot
ing as possible and should, be
kept cool tfrom then until they
are cooked.
One of the simplest ways to
pluck the bird is to hang it by
one leg and pluck downward
toward the head. Sometimes it
is necessary to singe'the bird
to remove pin feathers.
The wings, neck and often
the legs are cut off and then all
internal organs are removed.
While some hunters simplify
the cleaning task by skinning
the bird, it is not recommended
because much flavor is lost :n
cooking when the skin is re
moved.
ipucks are usually roasted
fairly quickly in a very hot ov
ert, so they should not ibe stuff
ed with a dressing. However,
aipple slices and a’stalk of cel
ery may be placed in the cav
ity- for flavoring, but these are
discarded after cooking.
: Art ter going to the efforts of
getting the 'birds,' it pays to
handle them properly so t h e
flavor will he at its best.
Whether the head of your
house brings home a covey of
wild ducks from a hunting tnp,
or whether you go to the local
supermarket for the domesl.c
variety, a hearty and flavortul
duck soup is a delightful
change for fall meals. Duck
Gumbo is a meal in itself The
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right way to serve i t is first to
place a large scoop of rice in a
heated soup fboVl. Then spoon
the duck, oysters, shrimp and
broth over the rice. Crisp bread
and a beverage complete the
meal, plus fruit and cheese for
those "who like dessert.
duckAgiimbo
4
slices bacon, diced
cup chopped onion
cup flour
quarts boiling water
teaspoon salt
teaspoon pepper
duck (3 % to 4 pounds) cut
up or 2 wild ducks
cups shelled and deveined
shrimp
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ience'of y our Trust Department is
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I* _ Ti
1 MsMW'ti^'miui,
1 cup chbpfled piflslisjr ,
2 tilSiespobriaigifmlid flld, pow-
der
1 pint shucked oysters
6 cups cooked rice
In a heavy kettle, fry bacon
until crisp. Add 1 cup chopped
onion and saute until light
■brawn. Stir in flour, then boil
ing water, salt and pepper. Stir
well.
Add ducks to kettle, (Add
more water to cover, if necess
ary.) ‘Cover and simmer lor 1 Vz
hours. Cool; skim lat from
top. Add shrimp and tomatoes
and cook 20 minutes more.'Re
move from heat and add green
onion tops, parsley, gumbo file
and oysters. Serve over rice.
Makes 8 to 10 servings.
If you are roasting a duck
here are some stuffings to be
baked in a casserole while the
duck is baking.
SAUSAGE STUFFING
IN-A-DISH
8 ounce package brown’n
serve sausage
8 ounce package seasoned
stuffing
1 cup water
% cup ibutter or margarine ,
1 egg, slightly ibeaten.
cup finely chapped celery
Brown sausaige as directed
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i quart" dtSsefole/Bake in a ' •crtWafbfe ; > ", ‘
glow oven (Ui&B'aegrees) about 3 tablespoons m«lted / ‘butter
45 to 6 servings. or margarine,
• ‘ ‘ • 1 cup’mlllk
CORN BREAD STUFFING 2 teaspoons horse-radislft: \
IN-A-GUP 1 teaspOon parsley flakes
•cup finely chopped onion % teaspoon pepper
cup finely chopped celery Partially cook bacon. Cut sli
tablespoons butter ces of bacon in half. Drain oys
to 6 cups crumbled corn ters and save oyster liquor,
bread < Wrap 1 piece of bacon around
teaspoon salt each oyster. Place cracker
Dash pepper crumbs in 8-inch pie plate,
teaspoon poultry seasoning ‘Combine melted butter, % cup
teaspoon sage oyster liquor, milk, horse-rad
cup giblet broth or water ish, parsley flakes and pepper,
egg, well-beaten ' Pour over cracker crumbs.
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'Cook onion and celery in but- Press bacon-wrapped oysters
ter until tender. Add mixture into cracker crumbs. Bake in
to corn bread which has been a moderate oven (375 degrees)
placed in a bowl. Sprinkle-with for 2 ? minutes. Serve hot with
seasonings. 'Combine. Add roas t 6 servings,
broth and egg. Toss together
with forks. Spoon into buttered To make your, roast duck
5-ounee custard cups or a 1- look extra pretty and taste ex
quart baking dish. Bake 4n a tra special garnish it with Man- s
moderate oven (350 degrees) darin Orange Tarts,
allowing 20 minutes for indivi- MANDARIN ORANGE TARTS',;
dual molds and 30 minutes to Tart Shells:
45 minutes 'for baking dish. 6 i/ 3 cup shortening
to 7 servings. ’ i cups sifted flour
* * * teaspoon salt
SAVORY BACON-OYSTER 2 to 3 tablespoons cold wa»
SCALLOP ter
9 to 12 slices bacon (Continued- on Page 9)
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