Subj : Re: berries To : Dale Shipp From : Dave Drum Date : Tue Jun 14 2022 06:55:19 -=> Dale Shipp wrote to Dave Drum <=- DS> Here we have a moderate population of resident geese. There are DS> <> DS> What I do not know is what are they feeding on in the grassy areas, but DS> they seem to like it there. DD> Geese are primarily herbivores which means they mainly eat plants and DD> vegetation. Grass is a staple food in a goose's diet. Geese will also DD> eat berries and grains during colder months. Insects and fish are DD> also consumed by geese when available. DS> Thanks. I did not know that any bird ate grass. Back when we had a DS> house with a deck, we had a bird feeder. It was filled with a mixture DS> of seeds and most songbirds liked it. OTOH, robins stuck to the grass DS> area. Maybe they ate grass? I had always just assumed that they were DS> after bugs and worms. Ducks, geese, and chickens all eat tender plants and bugs. They're great at weeding an established lawn. They leave the mature grass and chow down on freshly sprouted weeds and any creepy-crawlies in their reach. And fertilise as they go. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Roast Duck Categories: Poultry, Vegetables, Herbs, Citrus Yield: 4 servings 6 lb Whole duck 1 tb Salt 2 ts Fresh ground black pepper 2 lg Garlic cloves; fine grated, - pressed, or fine minced 1 tb Chopped thyme or rosemary - leaves; or a combination, - + more sprigs for cavity 1 tb Fine grated lemon or orange - zest, or a combination 1 1/2 ts Ground coriander; or a spice - mix such as garam masala - or baharat (opt) Bring a full kettle or medium pot of water to a boil (at least 2 quarts). Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back. Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don’t need to prick the back). You may need to sharpen your knife along the way, as it’s much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity. Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours. When it’s time to cook the bird, set the oven @ 450ºF/232ºC. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don’t need to prick the back of the duck.) Reduce the oven temperature to 350ºF/175ºC and continue roasting until skin is golden brown and crispy, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve. By: Melissa Clark Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Brandy. It's Grandma's medicine. --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .