Sorry for being late to answer but I just upgraded to a new computer and had a hard time finding the tool bars to be able to cut and paste. Thry these you will enjoy them


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.


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.[/b]


Grilled Duck Breasts

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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.



Mallard supreme

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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.


Stir Fry Duck Breasts

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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 bed of rice or noodles.


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.