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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

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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.

Goose and macaroni Casserole

1 cup Italian salad dressing
½ cup red wine
2 lbs. Uncooked goose breasts, cut into 1 inch chunks
2 Tbs. margarine
1 large onion, chopped
2 cloves garlic, chopped
1 16-oz. Jar cheese whiz
1 can 15 oz. Diced tomatoes
1 can condensed tomato soup
8 oz. Fresh mushrooms, sliced
2 tsp. Montreal steak seasoning
1 box 16-oz. Elbow macaroni

Combine wine and Italian dressing. Add goose pieces and marinate in the fridge for 12 hrs. Melt margarine in a large pot; sauté onions, garlic and mushrooms until onions are clear. Add goose meat and cook until browned on all sides. Add remaining ingredients except macaroni. Reduce heat and simmer for 30-40 minutes. Cook macaroni per package directions, drain and add to meat mixture. Serve.

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.

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

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.