Hey... not that this applys to dog-food... but our boy was bringing in a MASSIVE amount of ducks (it's slowed down now)... and I've been trying to come up with good ways of cooking them...

Anybody????

I've never cooked duck , so I looked in one of my cookbooks and found a few recipes that sounded interesting. One was for Indian-Spiced Duck with Lentils and the other was Braised Duck with Turnips. Let me know if you are interested and I will type them out for you.

Ooooo... the Indian-Spiced Duck sounds good (I'm not a big turnip fan :p: ). If you could, I'd love it... thanks! :D

Okay, I make no guarantees on this recipe because I've never tried it, but it does sound good to me. It's from "How to Cook Everything" by Mark Bittman. I hope if you try it it turns out okay. I've done chicken marinated in yogourt and spices and it's really good, so maybe this is the same idea.

Good Luck.

1 (4-5 lb.) duck, excess fat removed, rinsed and patted dry with paper towels
10 coriander seeds or 1 tsp. ground coriander
2 tsp. ground cardamon
2 tbsp. ground cumin
1 tbsp. minced garlic
1 tbsp. peeled and minced or grated fresh ginger
1/4 tsp. cayenne, or to taste
1 tbsp. paprika
1 c. plain yogourt
1 c. green or orange lentils
1/2 tsp. ground turmeric
3 c. water
minced cilantro leaves for garnish

1. Prick the skin all over with a sharp fork, skewer or thin-bladed knife; try not to hit the meat (the fat layer is usually 1/4" thick). Place the coriander, half the ground cardamon, and half the ground cumin in a pot fitted with a rack (a cake rack usually works nicely, but you won't be able to fit much water under it, so be careful not to boil the pot dry). Add water to the base of the rack. Place the duck on the rack, cover the pot, and turn the heat to high. Steam for 45 minutes, adding boiling water if necessary. Remove the duck, cool slightly, and cut in to serving pieces.
2. In a large bowl, mix the remaining cardamon and cumin together with th e garlic, ginger, cayenne , paprika, and yogourt. Add the duck and marinate at least 2 hours and up 24 hours in the fridge.
3. Meanwhile, cook the lentils in a medium sauce pan with the turmeric and water, stirring occasionally until most of the water is absorbed and the lentils are tender, about 45 minutes. Mash some of the lentils with a potato masher or fork until the mixture has a somewhat creamy consistancy.
4. About 30 minutes before serving, preheat the broiler and place the duck pieces, skin side down, on a broiling pan. Reheat the lentils. Broil the duck about 4 to 6 inches from the heat source until browned: turn over and brown the other side. Spoon a serving of lentils onto a plate and top with a piece or two of duck. Garnish and serve.