Recipe - Grandpa Aftons Duck

2 Mediumsize ducks
1 pound Good mushrooms; whole or
chopped (i use criminis)
1 md Onion (i use a small yellow
and then a pile of shallots
instead)
4 lg Celery stalks; cut or sliced up
2 md Carrots; julienned
6 Fresh jalapenos; quartered
or cut or sliced up (i use more =^))
4 Cloves garlic; split
1 cn Cream of mushroom soup; see
note
75 ml Allpurpose flour (to
further thicken)
Salt and pepper as needed

(note: this is just for binding and not really flavour. i sub with some
cream, milk, a little chicken stock and some gumbo file or arrowroot to
thickenjust make sure the volume is a bit more than One half a litre)

skin yer ducks. this recipe does not make use of the skins, assuming you
went through the effort to retain the skin back when you harvested the duck
in the first place. you may use the skin to procure a bit 'o duck fat to
make a duckstock or roux to replace the chicken stock.

cut up the breast/leg meat into bitesized pieces. place all ingredients
into a slow cooker and cook on the lowest setting for 810 hours. mix in
the flour (you may make this into a paste instead to prevent clumping) and
let sit for another One half hour.

serve this over any form of rice, grain, or bean. a good hot relish or
chutney goes well with this too. this recipe is a good base to work from.
add more ingredients to this as you like. i've added corn, potatoes
(potatos, if you're in the quayle household g) and other veggies before.
another nice twist is the addition of good beer; just add it towards the
end so the flavour doesn't completley cook off.

the product of your efforts will be thick, hot and HOT grin, and will
have officemates ruminating about your untimely demise when the lovely
smell of the leftovers cookin' in the micro monday morning overtakes them!

Posted to CHILEHEADS DIGEST V4 #178 by "H. A. Kantrud"
halan@ix.netcom.com on Oct 30, 1997