European Stars And Stripes (Newspaper) - April 10, 1986, Darmstadt, Hesse                                American recipes Are using native ingredients by John Demers United press International coast to coast and in the heartland too recipes contributed by american chefs to the Booklet taste of America show imagination diversity and respect for roots. Here from the Booklet published by Chicago metallic products Are marinated Duck with pecans and prunes from the american cafe in Washington and baked Salmon fillet with sorrel sauce from Rosseline s other place in Seattle. The company says that if you Are not using its Bakalon cookware increase the recipe s baking time by 10 percent and its temperature by 25 degrees. Marinated Duck with pecans and prunes bouquet Garni recipe follows 2 quarts water 4 cups dry red wine 1 Carrot pared and coarsely chopped 1 rib celery coarsely chopped 1 medium onion coarsely chopped 3 cloves garlic peeled 1 whole Duck about 4 pounds 25 pitted prunes 1 Green Apple diced 2 Tablespoons butter 3 Tablespoons All purpose flour 1 cup pecans coarsely chopped 1/2 Teaspoon Salt is Teaspoon Pepper to prepare the bouquet Garni tie together in cheesecloth 1 quartered Orange 1 sprig fresh Parsley 1 sprig fresh thyme 1 Bay Leaf 4 Juniper berries and 1 whole Clove. Combine bouquet Garni water 2 cups of wine the Carrot celery onion and garlic in a Large bowl. Trim and discard any visible fat from the Duck. Add Duck to wine marinade. Refrigerate covered turning once for 24 hours. Remove Duck from marinade and Pat dry with paper towels. Remove and discard bouquet Garni. Strain marinade reserving vegetables and liquid separately. Cut Duck Lengthwise in half then Cut each half Between breast and leg to Quarter. Preheat oven to 350 degrees. Combine remaining 2 cups of wine the prunes and Apple in a medium bowl. Set aside. Heat butter in frying pan Over medium heat until Golden Brown. Add Duck and Cook turning occasionally until Golden Brown on All sides. Remove Duck from pan. Add reserved vegetables to pan and saute until Golden. Add flour Cook and whisk until smooth and Golden. Gradually add reserved marinade whisking continuously. Heat to boiling and remove from heat. Transfer to roast pan. Add Duck to pan and cover loosely with aluminium foil. Pierce foil in several places with a skewer then bake Duck until tender about 1 hour. Remove Duck to serving Platter keeping it warm and loosely covered. Strain cooking liquid into Large Saucepan. Discard vegetables. Skim and discard surface fat. Add fruit wine mixture pecans Salt and Pepper to Saucepan then heat just to boiling. Ladle some of the sauce Over Duck. Serve remaining sauce separately. Serves 3 to 4. A Good accompaniment for this dish is hot buttered noodles seasoned with Nutmeg Salt and Pepper. Baked Salmon fillet with sorrel sauce 1/2 cup butter cold 2 Tablespoons vegetable Oil 4 even size pieces Salmon fillet 7 to 8 ounces each 1/2 cup dry White wine 2 Tablespoons minced shallots 1/4 Tablespoon fresh Lemon juice 1/4 cup fresh sorrel see note Cut butter into 1/4-Inch-thick pats and refrigerate until cold. Preheat oven to 450 degrees and Brush the Bottom of a baking pan with Oil. Arrange Salmon pieces in a single layer without touching each other. Bake just until fish is opaque throughout and feels firm to the touch when lightly pressed with the fingertip 6 to 8 minutes. While Salmon is baking work quickly to prepare sauce. Heat wine to boiling in medium heavy Saucepan. Boil until reduced to v4 cup. Add shallots and Lemon juice then heat to boiling and stir in sorrel. Add butter All at once. Cook Over High heat stirring constantly with a wooden Spatula or spoon to incorporate butter into creamy emulsified sauce. Watch carefully. When sauce just begins to foam and Rise in the pan stir rapidly while immediately removing pan from heat. Transfer Salmon to heated serving Platter. Pour sorrel sauce Over Salmon and serve immediately. Yields 4 Servings. Note chopped fresh spinach can be substituted for the sorrel. If you make this substitution out of preference or necessity increase the Lemon juice to 3 or 4 Tablespoons. April 10,1986 stripes Magazine