General tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Diet info

The Zone Diet
The Zone diet is a diet system first invented by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not particularly a fat reduction diet, although many 'zone dieters' find that they seem to lose body weight when following it.
The main theory of the Zone Diet is that if one were to control the levels of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium which is much more wholesome than other diets, which is known as the zone.
Sears states that a body that is in 'the zone' is perfectly balanced and, as a result, does not build up layers of fat.
The most valuable process of the zone system is to maintain the exact ratio of carbs to proteins, and to ensure your diet has plenty of Omega 3 fish oils.

Duck and Cover Recipe

	Category	Alcoholic Drink Recipes
	Views	226
	Ratings	0

Ingredients And Procedures

Oranges Lemons 2 ea Pie crusts

1 ea Duck

-----------------------------------STOCK----------------------------------- Giblets from Duck 1/4 c Butter, clarified

3 md Mushrooms; sliced

1 md Onions; diced

1 Carrots; diced

1 Celery stalk; diced

1 Bay leaves

1 ts Sage

1 c Wine, white

2 tb Vinegar, balsamic

Salt Pepper, black -----------------------------------SAUCE----------------------------------- 2 tb Butter

2 tb Flour

1 c Juice, apple

1 tb Peel, orange, grated

2 tb Triple Sec

---------------------------------VEGETABLES--------------------------------- 1 c Broccoli florets

1 ea Leeks; sliced thinly

1 ts Ginger, ground

1 c Celery; diced

1/2 c Bell peppers, red; diced

Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Rate this recipe!

Post this recipe to your site

<h1>Duck and Cover</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Oranges Lemons 2 ea Pie crusts <P>1 ea Duck <P>-----------------------------------STOCK----------------------------------- Giblets from Duck 1/4 c Butter, clarified <P>3 md Mushrooms; sliced <P>1 md Onions; diced <P>1 Carrots; diced <P>1 Celery stalk; diced <P>1 Bay leaves <P>1 ts Sage <P>1 c Wine, white <P>2 tb Vinegar, balsamic <P>Salt Pepper, black -----------------------------------SAUCE----------------------------------- 2 tb Butter <P>2 tb Flour <P>1 c Juice, apple <P>1 tb Peel, orange, grated <P>2 tb Triple Sec <P>---------------------------------VEGETABLES--------------------------------- 1 c Broccoli florets <P>1 ea Leeks; sliced thinly <P>1 ts Ginger, ground <P>1 c Celery; diced <P>1/2 c Bell peppers, red; diced <P>Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>