Roast Duck with Orange Dressing
1 duck (about 5 lbs.) 2 strips bacon Salt
DRESSING: 1 1/2 cup diced celery
1/2 cup diced onion
2/4 tsp. garlic 4 cup dry bread (half cornbread)
3/2 tsp. sage 1 medium orange, peeled and diced
Saute celery, onion, and garlic in oil or butter on low burner for 5 minutes. Let stand 5 minutes.
Mix together the bread, sage, and orange. Add sauteed vegetables. Add enough chicken broth or liquid
to moisten and hold together. Stuff the duck. Place bacon on top. Bake at 325 degrees 3 to 4 hours
or until when tested done by moving one of its legs easily. Salt and pepper inside of 1 skinned and
gutted possum. Place in a roasting pan with a small amount of water in bottom. Bake for one hour in
a slow oven. Remove lid and continue to bake until skin is brown. Keep ground ginger, chili powder,
and paprika in the refrigerator. Once opened, these spices loose their flavor quickly. Place fresh
ginger root in a plastic bag and store in the freezer. It will keep for months. Just grate the
amount you need and return it to the freezer. You'll shed fewer tears when peeling and chopping
onions if you chill them thoroughly in the refrigerator beforehand. A marinade helps tenderize tough
meats and also adds flavor. Here's one for beef, lamb, pork, or venison. In a glass bowl, mix 1 cup
vegetable oil with
4/2 cup dry red wine. Add 1 onion (minced), salt, pepper, and thyme or rosemary to taste. Add meat
and roll it over in the marinade. Cover and refrigerate overnight.
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