Here's a few

Crock Pot Ducks/GOOSE

2 Mallards or Goose breasts
1 Large onion chopped
2 Ribs celery chopped
6 Slices bacon
3 Cups water
1 tsp. Poultry seasoning
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
Salt and pepper each duck to taste , put in crock pot half of onion and celery, place outer half in duck cavities. Cover duck breasts with bacon. Dissolve bouillon cubes in water, add to crock pot. Add poultry seasoning and Worcestershire sauce. Cook for approx. 8 hours. Remove ducks remove meat from carcass , cover with Orange sauce . Serve over rice.

Orange Sauce
1 cup fresh orange juice
¼ cup Sugar
1 tbs. Corn starch
Bring orange juice and sugar to boil , add cornstarch mixed in a little water .Stir to thicken . pour over ducks.


Stir Fry Duck Breasts

2-4 Duck breasts, cut into 1-inch pieces
1 Tbs. Soy sauce
1 Tbs. sherry
1 Tbs. corn starch
1 medium onion, chopped
½ cup oil
Mix all ingredients cover and refrigerate for 30 minutes. Cook in a hot wok until duck is just done, it should be slightly pink inside. Do not over cook. Serve over rice.


Butterfly Duck
4-6 duck breasts
Flour
1 large onion, chopped
1 8 oz. Can mushrooms
1 can mushroom soup, milk
Margarine
Cut duck breasts almost in half length-wise to make a butterfly. Flour and brown pieces in melted margarine. Add onions and mushrooms, salt and pepper to taste. Mix soup with one can of milk and pour over duck. Simmer until tender about 1- 11/2 hrs. Serve over a


Diver Rice
3 diver duck breasts cut into 3/8 inch cubes
1/2 cup soy sauce
1 onion chopped
1 clove garlic crushed
1-cup celery chopped
1cup green peas (frozen)
3 cups cooked white rice
1-cup mushrooms sliced

Marinate meat in soy sauce and crushed garlic for 15 minutes. Heat oil in a wok and add drained meat and garlic. Stir-fry for a few minutes; add onion, celery, peas and mushrooms. Stir-fry until mushrooms are cooked. Add rice and serve.


Mallard supreme

1 mallard cut into serving pieces
flour seasoned with salt and pepper
1 stick margarine
1 can 15-oz. Condensed milk

Dredge duck pieces in seasoned flour. In a heavy pan melt margarine and brown duck pieces on all sides. Pour in the condensed milk, cover and bake at 375 until tender. Remove from milk and serve.


Company Roast Duck

2 mallards
6 slices of bacon
Stuffing
2 eggs
6 cups soft bread cubes
1 cup celery, diced
1 cup onion, diced
1 cup seedless raisins
1 cup pecans, chopped
½ cup heated milk
½ tsp. salt
Basting sauce
1 cup ketchup
½ cup Worcestershire sauce
½ cup A-1 sauce
½ cup chili sauce
Heat milk and beat eggs; combine both with breadcrumbs, celery, onions, raisins, pecans and salt. Preheat oven to 350. Fill ducks with stuffing and close. Place in an uncovered roast pan breast up. Cover each duck breast with 3 slices of bacon and baste. Roast 15-20 minutes per pound basting 2 to 3 times.



Duck Julius
2-3 ducks
1/3 cup canola oil
4 cups onion, chopped
1 large green pepper, chopped
4 cloves of garlic, chopped
water
cornstarch
cooked rice
In a large pot or Dutch oven brown ducks on all sides in oil. Add onions pepper, and garlic and saute until clear. Cover duck with water, simmer 2-3 hrs. or until tender. Remove ducks, and when cooled enough to handle remove meat from bones. Discard bones. Thicken pot juices with cornstarch mixed in a little water, return meat to thickened pan gravy. Serve over hot white rice.

Dutch Apple Duck

1 duck
1 cup uncooked rice
1 medium onion, quartered
2 cups apple, sliced
2 cups apple sauce
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1 Tbs. Sugar
1 tsp. vanilla
4 tsp. vinegar
3 Tbs. butter
1 tsp. honey
4 peppercorns, crushed
2 days ahead clean duck and stuff with onion and rice refrigerate overnight. Remove rice and onions, discard. Stuff with sliced apples and a pinch of cinnamon, refrigerate overnight again.
Before baking. Mix applesauce, nutmeg, cinnamon, sugar, and vanilla and add to the apples in the cavity. Rub duck with salt and pepper and place in a floured cooking bag. Add butter, peppercorns, vinegar, and honey in the bottom of the bag. Seal and puncture as per bag instructions. Bake 15 minutes per pound at 375. Remove duck from bag and baste with the bag juices. Serve over a bed of wild rice.


Grilled Duck Breasts

1 cup Canola oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
3 Tbs. prepared mustard
2 tsp. black pepper
2 cloves of garlic, crushed in a press
1 bottle teriyaki sauce
6 duck breasts or 3 goose breasts.
Combine all except for the breasts and mix well with a hand blender. Place duck breasts in a large plastic bag, add marinade. Mix well. Marinade at room temp for 2 hrs. Remove from marinade and reserve. Grill until done medium, occasionally basting with the reserved marinade. Do not over cook it should be pink inside.



Crock-pot Mallards

2 mallards, skinned
4 potatoes
2 onions, chopped
2 stalks celery, chopped
2 carrots
½ cup white wine
Oregano
Garlic salt
Lemon pepper
½ cup oil
Trim fat from ducks and brown in oil over high heat. Remove ducks and set aside. Dust birds with oregano, garlic salt, and lemon pepper inside and out. Cut two carrots to fit the bottom of the crock-pot so as to form a rack for the ducks. Put carrot rack in crock-pot, stuff ducks with onion and celery and place on top of carrots. Add wine and peeled potatoes. Cover and cook on low for 8 hrs. Remove the ducks, and discard stuffing. Serve with the potatoes.