Duck Duck Goose... man.. this thread is fowl! Whoever ponied up this bill is going to get themselves in a heap of trouble.. Cathrine.. thats who. I'm not down with this one bit, though it quacks me up you can't ride yourself of the bird, even when you wing it and try to get him new friends! Now the other one won't scat but leaves it for you to wash off.. waddle you do if they don't fly to a new roost? Kick em outa the nest forcefully?
*NOT So* Cuteness...
- Thread starter Cacia
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Fish_Whisperer
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CBulla:
Oh gawwwd..... That's so bad, it's punny!
pickens_46929
Contributor
I understand that inter-island airfares are cheap sometimes... do like some people do with relatives and do a one-way trip... stuff the little ducky in a pet carrier... take the flight and relocate him to a different island...
Figure that should give you enough time to get to Cali and back, by the time he finds he way back to your place... LOL
Figure that should give you enough time to get to Cali and back, by the time he finds he way back to your place... LOL
OP
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Yea, word has it Seattle is doing that to Honolulu with their homeless.....one way tickets. Ron Dawg, very cute...I want to go to Tazmania.
Okay, wish me luck. I really mean it this time....kids are at school so it should be easier to execute some tough love. May be the pigeon will want to go with...
Warthaug
Contributor
Simple way to get rid of the duck :devil_3:
Braised Duck with Orange-And-Lime Sauce
5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chili
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell
-pepper, preferably red
1/4 ts Salt
Orange wedges or slices studded with whole cloves for garnish
Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely, then
prick the surface around the thighs, the back and the lower part of
the breast with a skewer or the point of a sharp knife.
In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it
frequently with a slotted spoon or tongs, cook for about 15 minutes,
or until it browns richly on all sides. Transfer the duck to a plate
and discard the fat remaining in the casserole. Pour in 1 cup of the
chicken stock and bring to a boil over high heat, meanwhile scraping
in any brown particles that cling to the bottom and sides of the pan.
Stir in the cloves and chill, then return the duck and the liquids
that have accumulated around it to the casserole.
Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid. Discard the cloves
and chili.
Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper and salt. Return the duck to the casserole and baste it with
the simmering sauce. Cover tightly and return the duck to the oven
for about 15 minutes. To test for doneness, pierce the thigh of the
bird with the point of a small, sharp knife. The juice should trickle
out a clear yellow; if it is slightly pink, cook the bird for another
5 to 10 minutes.
Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.
:honeybunn
-------------------------------------------------------------------
If any of the other readers are interested, I have several wonderful recipies for rabbits. Obese rabbits are extra tastey, BTW. Sorry, I've yet to learn (nor do I care to learn) how to cook cat &/or dog
Bryan
Braised Duck with Orange-And-Lime Sauce
5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chili
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell
-pepper, preferably red
1/4 ts Salt
Orange wedges or slices studded with whole cloves for garnish
Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely, then
prick the surface around the thighs, the back and the lower part of
the breast with a skewer or the point of a sharp knife.
In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it
frequently with a slotted spoon or tongs, cook for about 15 minutes,
or until it browns richly on all sides. Transfer the duck to a plate
and discard the fat remaining in the casserole. Pour in 1 cup of the
chicken stock and bring to a boil over high heat, meanwhile scraping
in any brown particles that cling to the bottom and sides of the pan.
Stir in the cloves and chill, then return the duck and the liquids
that have accumulated around it to the casserole.
Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid. Discard the cloves
and chili.
Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper and salt. Return the duck to the casserole and baste it with
the simmering sauce. Cover tightly and return the duck to the oven
for about 15 minutes. To test for doneness, pierce the thigh of the
bird with the point of a small, sharp knife. The juice should trickle
out a clear yellow; if it is slightly pink, cook the bird for another
5 to 10 minutes.
Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.
:honeybunn
-------------------------------------------------------------------
If any of the other readers are interested, I have several wonderful recipies for rabbits. Obese rabbits are extra tastey, BTW. Sorry, I've yet to learn (nor do I care to learn) how to cook cat &/or dog
Bryan
OP
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yea, I was going to do that it the Hilton, but I blew my cover chatting about the plan. loose lips sink ships...
Hmm, Bryan, duck a la orange is my favorite apres ski lodge meal....
I just couldn't do it though, he looks like he would be stringy and you would need a lot of sauce. The bunny would be a big greasy mess.
Now you have me craving Trader Joe's frozen individually wrapped duck breasts from LA.....can't get those here. Which reminds me, I'm going to Trader Joes's next week and stocking up on some stuff. Can I bring a cooler back in to Hawaii with frozen meat?
My days of smuggling animals are over, I've decided the kids need to step up to that plate.
Hmm, Bryan, duck a la orange is my favorite apres ski lodge meal....
I just couldn't do it though, he looks like he would be stringy and you would need a lot of sauce. The bunny would be a big greasy mess.
Now you have me craving Trader Joe's frozen individually wrapped duck breasts from LA.....can't get those here. Which reminds me, I'm going to Trader Joes's next week and stocking up on some stuff. Can I bring a cooler back in to Hawaii with frozen meat?
My days of smuggling animals are over, I've decided the kids need to step up to that plate.
Sylvain
Contributor
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