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Wild Duck L'Orange

"I am an avid duck hunter and invented this recipe through various experimentation. I used the chili powder one day because I thought I picked up paprika and found that it was much better!" - Submitted by Lisa Doricchi of Chesapeake City, Maryland USA

2 mallard ducks

2 tablespoons chili powder

2 tablespoons Lawry's brand garlic salt

1 large Granny Smith apple

2 garlic cloves

2 sage leaves

1 teaspoon light olive oil

L'Orange Sauce (recipe follows)

Sprinkle chili powder and garlic salt all over ducks.

Cut 1-inch slice in skin of ducks on both sides of breasts. Puree garlic, sage and olive oil and fill in slices in skin with mixture.

Chop apple into 1-inch pieces and stuff inside ducks.

Bake at 350*F (175*C) for 1 hour and 10 minutes for slightly rare ducks.

Makes 4 servings.

L'Orange Sauce:

4 tablespoons mango chutney (Major Greys bottled found in grocery store)

2 tablespoons peach preserves (low sugar)

Juice of one whole orange

3 tablespoons of duck drippings from pan

1/4 cup of red wine (Cabernet)

Put ingredients in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L'Orange sauce over sliced duck breasts.

Makes about 1 cup.

Sunfish

Once you have skinned and filleted the Sunfish, try this recipe.

You’ll need:

1 lb. sunfish fillets

2 scallionis sliced thin

1 green pepper sliced thin

1 small jar of spaghetti sauce

1 chopped tomato

½ cup water

½ cup white wine

Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don’t throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:

1 cup toasted break cubes

1 small onion, diced

2 stalks celery, diced

1 tsp. salt

1 egg, beaten

½ cup tomato sauce

¾ cup grated cheddar cheese

Paprika

1 ¼ cups cooked, flaked fish (from the scrapings)

Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.