Tour Of Wild Wings - Wildlife Sanctuary!

Roasted Braised Duck

I tried this recipe about three weeks ago. I have to give credit where credit is due. Thank you to @thewoksoflife for this amazing recipe. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands.

Ingredients

• 4-5 lb. duck (innards removed)
• 1 tablespoon oil
• 5 slices of fresh ginger
• 6 cloves of garlic (peeled and smashed)
• 1 tablespoon rock sugar (or regular sugar)
• ½ cup Chinese cooking wine (Shaoxing wine)
• 1 ½ tablespoons dark soy sauce
• ¼ cup light soy sauce
• 3 tablespoons rice vinegar
• 3 star anise
• 6 cloves
• 3 bay leaves
• 12 whole peppercorns
• 4-5 pieces dried orange peel
• 3-4 cups water
• 1 teaspoon honey (mixed with 1 teaspoon warm water)

Instructions

• Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
• Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
• In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
• Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed.
• Bring the liquid to a boil and reduce heat to low. Simmer for 50-60 minutes, flipping the bird every 15 minutes to make sure it cooks evenly.
• Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. breast side up. Brush the duck all over with honey water. Set aside and preheat the oven to 425 degrees.
• Roast the duck for 12-15 minutes, until the skin is crispy. Watch it closely to prevent burning. Take it out of the oven and let it rest for 10 minutes before carving. You can serve it just like that, or with some of the sauce leftover in the pot.

  

Gravad Helleflynder (Fennel Cured Halibut)

I love cured fish of all kinds. Here is one recipe that I've had for years. Combine 1/2 cup extra virgin olive oil, 1/3 cup chopped fennel fronds, 1/3 cup coarse sea salt, 1/3 cup sugar, and a 1/4 teaspoon freshly ground black pepper in a medium bowl. Cut a 1"-thick 13/4-lb. skinless boneless halibut filet in half crosswise. Place one piece into a casserole dish and cover it with the fennel mixture. Top with the other piece of fish. Cover dish with plastic wrap and refrigerate for 2 days, turning fish over once halfway through. Rinse halibut well, discarding fennel mixture and accumulating juices, and pat dry. Press 3 tablespoons dried dill evenly over the pieces of halibut. Thinly slice halibut on the bias and serve alone or use to make cured halibut smorrebrod. Makes 1 3/4 lbs.

Dear Governor Cuomo,
While I live in the same state as you, I feel a world away. You asked us to help you, we did. You asked us to close our businesses, we did. You asked us to stay home, we did. You asked us to continue to stay at home, we are. So here I am, at home, waiting. You told us don’t worry unemployment will come, it hasn’t. You told us don’t worry grants are coming, they haven’t. You told us don’t worry forgivable loans are coming, they haven’t. So here I am, at home waiting. I wait alongside my coworkers, family and friends, small business owners, the self-employed, and the independent contractors. A massive number of New York residents who are waiting for the Unemployment portal to open for us, waiting for loan approvals, waiting for stimulus checks. All of these programs are at the back of the line. So here we wait. While bills come daily, savings continuously dwindling and still doing our part. It is time you do yours. It is an inconceivable expectation to close unessential businesses halting all income and expect us to survive. We need to pay our bills and put food on the table. Without immediate action, you are leaving us with no options. How are we to survive? We deserve an answer. Coming soon is no longer acceptable!!! Please join me in sending this message to Governor #Cuomo

Making A Foraging Box For My Cockatiel!

Turkish Yogurt Sauce

Yield: 4 servings

4 cloves fresh garlic

2 teaspoons sea salt

2 tablespoons fresh parsley, chopped

2 cups plain yogurt

4 tablespoons sesame seeds

Crush the garlic with the sea salt to form a smooth paste. Add the yogurt and parsley, mix well. To serve, toast the sesame seeds in a hot oven until golden brown and sprinkle them on the yogurt mixture. Serve with pita crisps. Enjoy!

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