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Roast Duck

On 6 Feb 2005 at 14:14, Bill wrote:

> The best duckling I ever had was at a restaurant in D.C. Georgetown
> area.  It did not have a recipe title but I remember it had a
> lignonberry glaze and I believe the stuffing was a liver-based
> dressing.  I know this is not a lot to go on, but I would appreciate
> your help.  Thanks,  Bill 

Hello Bill,

I could not locate the particular recipe that you describe. The below recipe was the closest that I could find. Below that is a separate recipe for liver stuffing. Perhaps you can combine the two.


** Lingonberry Roast Duckling **

5.5 to 6 lb duckling
3/4 cup lingonberry jam
1/4 cup soy sauce
1/4 cup sherry
1/2 cup hard apple cider
10 cloves garlic, minced
1/2 tsp ancho chile powder
1/4 Tbsp lemon juice
1 to 2 tsp Tabasco pepper sauce, to taste
1/2 of a large onion
2 1/2 Tbsp honey
1/2 cup chopped scallion (green onion)
3 cups additional hard apple cider

Rinse/wash and dry the duckling, removing 
any giblets, etc, that are inside (use the 
giblets to make an excellent broth, another 
time* - you can freeze them for later use, 
if necessary).
In a bowl, combine the jam, soy sauce, 
sherry, hard cider, garlic, lemon juice, and 
Pour 1/2 cup of the jam mixture into the 
inside of the duck and roll the duck around 
to coat the inside; place on roasting rack 
in the roasting pan.
A quarter of a cup at a time and making sure 
all of the skin becomes wet from the glaze 
(and a good number of lingonberries remain 
on the skin of the duck), pour most of the 
rest of the jam mixture onto the duck, 
reserving about 1/4 of a cup; let the duck 
sit for 1 hour.
Preheat oven to 350 degrees F.
Remove the outer skin from the onion half, 
then cut it into quarters; stuff the duck 
with the onion pieces.
Combine the reserved lingonberry sauce with 
the honey; pour the honey/sauce over the 
duck (get some inside, too, and try not to 
dislodge too many lingonberries), then 
drizzle with sprinkle with the chopped green 
Roast at 350 degrees F uncovered for 1 hour,
basting occasionally with drippings, then add
the hard cider to the bottom of the roasting 
pan; roast covered for an additional hour,
basting occasionally.
Serve with rice pilaf or wild rice, and 

*To make an excellent dark broth:  take 4 
cups water, the giblets from the duck (neck, 
heart, liver, kidney), the onion that was 
inside the roasted duck, and the roasting 
pan drippings (and any leftover bits of 
roasted duck you're willing to use, such as 
the wings) and put it all in a crockpot on 
low for 8 hours; strain well and refrigerate 
for use within 3 or 4 days, or put into ice 
cube trays and freeze.
Liver Stuffing for Roast Duck


1 duck liver 
1/4 c. butter 
1 small onion, chopped 
2 c. dry bread crumbs 
1/2 tsp. salt 
1/4 tsp. pepper 
1 Tb. chopped parsley 
1 egg 


Chop the liver and saute in the butter to which has been added the 
chopped onion. Pour over the bread crumbs. Then add the salt, pepper, 
finely chopped parsley, and the beaten egg. Pour over all a sufficient 
amount of water to moisten well. Stuff into the duck.

Juan Hagel

On 6 Feb 2005 at 19:50, Brenda wrote:

> Dear Phaedrus, I once had a recipe for a most soft and delicious
> cookie. It came out of  the recipe section of our local paper. It was
> posted in either the Detroit News or Free Press back between 1971 -
> 1973. I believe the cookie was called something like "Juan Hagel"  or
> something simular. It included cinnamon and chopped nuts (pecans?) 
> and was cut into strips before baking, then brushed with egg whites. I
> have tried so hard to find it....please help!
> Brenda

Hello Brenda,

See below.


Juan  Hagel

 Ingredients :
 1 stick margarine
 2 c. sugar
 2 c. flour
 1 egg, separated
 1/2 tsp. cinnamon
 1/2 c. walnuts

 Preparation :
    Cream butter with sugar, add egg yolk and mix.  Add flour and
 cinnamon, a little at a time.  Pat down thin on cookie sheet.  Brush
 egg white across mixture.  Add a few drops of water to egg whites
 before beating with a fork.  Moisten tips of fingers to spread.
 Sprinkle with chopped nuts.  Bake at 350 degrees or until brown for
 30 minutes.  Cut into squares almost immediately.

Syrup Pie

On 6 Feb 2005 at 17:12, Tomi wrote:

> I have been searching most of my life for these two recipes.  They
> syrup pie was made with karo syrup and pure cream in an uncooked pie
> shell. When it was made an poured in the pan my grandmother would drop
> little chunks of butter on top and when it was cooked there were rings
> where the butter was dropped.  It was the consistency of a chess pie. 
> I have even written to the karo syrup people to see if they had heard
> of it and alas, no.  My grandmother cooked these until her death in
> 1960 and we were all so spoiled, we never learned how to make them. 
> It was my favorite pie. 
> Thanks a million.  I was so excited to see your website.  I accessed
> through Google to find a substitute for a Madeira wine called for in a
> recipe and my question was answered.  Tom 

Hello Tom,

See below for a couple of recipes.


Syrup Pie

2 c. white Karo syrup
3 eggs 
2 tbs. flour
1 c. cream 
pinch salt
dash nutmeg or vanilla

Cook in unbaked pie crust.  Makes 2 pies.
Karo Pie Recipe 

2 cups Karo, Blue or Orange Label
1/4 teaspoon vanilla
Few grains salt
2 eggs
Flaky pie crust
2 tablespoons Argo or Kingsford's Cornstarch

Line a pie plate with the crust. Beat the egg yolks, add the Karo, 
cornstarch and vanilla mixed thoroughly. Fold in the egg whites 
beaten stiff and pour into the pastry lined plate. 
Put crisscross strips of the pie crust over the top and bake from 
twenty-five to thirty minutes in a hot oven, 375 degrees F. 


On 6 Feb 2005 at 7:48, Judy wrote:

> Hello again, I'm on a new quest.  This time I'm looking for a source
> to purchase Squirt Soda. Thta great grapefruit based drink.  I loved
> this soft drink growing up, but haven't seen it for years and thought
> it was one of those things that just dissapeared.  Recently ( I can't
> remember where) I read that it was still available in "certain"
> places.  Could you point me towards a supplier? Thanks, Judy

Hi Judy,

Well, the scarcity of Squirt is sort of a mystery. The Squirt brand is now owned by Dr Pepper/Seven Up, Inc., a subsidiary of Cadbury Schweppes plc of London, England. I did not find any statement anywhere that it has been discontinued, nor one that it's distribution has been curtailed.

However, from reading laments on message boards from people who can't find it anymore, it does appear that the distribution of this 67-year-old soda has been limited to certain areas. I found a message saying that Squirt was available at Kroger's, at least in the Southeast. It might also be available at Wal-Mart Supercenters. If those are not accessible for you or don't have Squirt in your area, then these sites advertise it for sale online:

Homer's Soda


Soda Pop Central


Brown Sugar Frosting

On 6 Feb 2005 at 14:01, Keely wrote:

> Hi -   I'm looking for a brown sugar icing recipe like my mom used to
> make.  Can't find it in her things so she must have just made it from
> scratch and memory.  Unfortunately she has she is
> unable to recall what she put in this wonderful icing....except the
> brown sugar.  I tried to make it many years ago and ended up throwing
> the pan away as the icing hardened and after two days wouldn't even
> soak out of the pan.   She used the icing over angel food cake.  I
> know it had brown sugar and was boiled.   The finished color was
> .....well I guess light brown sugar colored.....It was not spread on
> the cake, but poured over it.  The icing hardened as it cooled.  I
> have found several recipes on-line that could be possibilities.....but
> most appear to be 'spreadable' type icings.  Can you help?  Thanks
> sincerely,    Keely  

Hi Keely,

A frosting expert I'm not.... But see the below recipe. It sounds right.


Brown  Sugar  Frosting

 Ingredients :
 2 c. firmly packed light brown sugar
 6 tbsp. heavy cream
 1/4 c. (1/2 stick) unsalted butter
 1 tsp. vanilla extract
 1 c. sifted confectioners' sugar

 Preparation :
    Place all ingredients for the frosting except the vanilla and the
 confectioners' sugar into a large saucepan and slowly bring to a
 rolling boil over medium heat, stirring all the while.  Remove pan
 from heat and stir in the vanilla and then the confectioners' sugar.
  Pour frosting onto the top of the cake and let run down the sides.
 This frosting tends to set rather quickly, so don't try to spread it
 with a spatula.  It will look best if allowed to flow naturally.
 Serve 12 to 14.


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