Cooking tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Wild Duck/Goose In Gravy Recipe

	Category	Duck Recipes
	Views	69
	Ratings	0

Ingredients And Procedures

2 Ducks or 1 Goose

Lard or shortening Flour Water Salt Pepper 1 sm Apple, quarted

1 Potato, chunked

1 Onion, quarted

7 Potatoes, cut up

2 Onions, quarted

Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 - 4 hours or until the meat is falling off the bones -- tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy.

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<h1>Wild Duck/Goose In Gravy</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Ducks or 1 Goose <P>Lard or shortening Flour Water Salt Pepper 1 sm Apple, quarted <P>1 Potato, chunked <P>1 Onion, quarted <P>7 Potatoes, cut up <P>2 Onions, quarted <P>Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 - 4 hours or until the meat is falling off the bones -- tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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