INGREDIENTS

INSTRUCTIONS

Duck was common among the Northwest Indians. For that matter, so were
clams and oysters. But because the ducks lived on salt water and ate
saltwater fish, they had a rather fishy taste.
Duck with a fishy flavor does not appeal to the white man ... at least,
not to very many. My mother, Emily, was raised on the Lummi Indian
reservation on Lummi Island, near Bellingham, Washington. As a child, she
ate fishy duck all the time and learned to love it. Northwest fishermen
still come to her door to give her fishy ducks that they have caught and
will not eat. But my mother relishes them. She also used to eat the skin
off my salmon when I was a boy. She had Lummi tastes, and now years later I
eat the salmon skin myself and plead for a fishy duck. She has me hooked
too!
This is as close as I can come to what went on in the old days here in
the Northwest. I don't expect you to build a fire and roast your duck
slowly for a long time. But if you ever get any wild duck from around
saltwater, this is what you do ... and it is very close to what the
Northwest Indians still do.
Rub each bird with salt and pepper, inside and out. Brown the birds in a
big black frying pan with just a bit of oil. Turn so that each side is
browned a bit. Stuff a medium-sized peeled onion inside each bird (the
Northwest Indians used wild onions), and place the birds in a covered
oven-proof pot. Deglaze the frying pan with a bit of water and add that to
the pot. Cover and bake at 325° for about l hour. (Wild ducks are rather
small, so don't overcook them.) No, wild birds will never be as tender as
domesticated birds, but the flavor is something else!
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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