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Recipe by: carissima
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See below ingredients and instructions of the recipe
4 teal
2 apples, peeled, cored and
1 halved
8 strips of bacon
1/2 c port wine
1 tb lemon juice
1 c plum or red currant jelly
2 ts flour
1 salt and pepper to taste
Salt and pepper the birds inside and out, and place half an apple in each
bird. Truss the bird so as to bind down the 2 slices of bacon that you
wrap around each teal. Place in a roasting pan. In a small skillet heat
the wine and lemon juice, then stir in and dissolve the jelly. Ladle it
over the birds and roast at 400 degrees for 20 - 25 minutes depending on
how rare you like your duck. Remove the ducks to a platter and make the
sauce by skimming off the bacon fat, then stirring in over a low flame the
flour and two tablespoons of water. Simmer until the sauce is thick, pour
it over the birds and serve.
David Katrina dandk#LINEX.COM rec.hunting.dogs
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Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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