Danish Pheasant
dressed pheasant
2 1/2 lbs 1/2 lb day-old rye bread crumbs
4 slices salt pork, about 1/4 lb
1 1/3 cup finely cut celery
Giblets, finely cut or ground
2 tbsp butter
3/4 cup water
3/4 tsp salt
generous dash of pepper
1 egg, slightly beaten
3 tbsp finely cut chives
1 tbsp flour
2/3 cup milk

Remove pin feathers and singe pheasant. Rinse well inside and out with warm water. Drain throughly. Pull or tear bread into small crumbs (there should be 1 qt of crumbs packed loosely). Saute celery and giblets in butter for 5 min. Remove from beat, add water, cool and pour over crumbs; add seasoning, egg and chives. Toss lightly to mix. Pack into salted cavity of pheasant. Truss, lay pork slices over breast and tops of legs and place, breast up, on rack in roaster. Cover and bake in a moderately slow oven (325° F) for about 2 hrs. Then remove cover and roast 1/2 hr longer to brown pheasant. Turn off heat, place pheasant in the cover of roaster, cover and set back into oven to keep hot. Skim off all but 2 tbsp of fat. Prepare milk gravy, from drippings, add 1 tbsp of flour and the milk. 4 servings.

Door County Duck

1 duck (5 pounds)
Salt
Freshly ground black pepper
3 tablespoons butter
1/4 cup Armagnac
3/4 cup Chicken Consomme
1/3 cup dry white wine
3 lumps of sugar
1/4 teaspoon ground cinnamon
2 cups sweet cherries, pitted

Season the cavity of the duck with salt and pepper and truss it. Roast it in a preheated 350° F oven for about 1 hour; the duck's flesh must be pink and slightly underdone.

Cut the duck into serving pieces. Melt the butter in a large skillet, add the duck pieces, and turn them briefly in the butter. Add the Armagnac and flame. Add the consomme, wine, sugar and cinnamon. Bring to the boiling point, add the cherries, cover, and simmer for 5 minutes. Put the duck pieces on a hot platter and spoon the cherries and sauce over them. Serves 4.

We offer cookbooks for $9.95 each or 3 for $20 they are great gifts.