When I was growing up, I used to hear all types of expressions from seniors. Some, I can't mention in polite company, as many of those expressions were caused by some behaviorally deviation on my part; but others, I can mention and still remember, but I never really knew what they meant. One of those expressions was, "Getting the butter from the duck." That statement seemed strange to me, in that we were taught In school that you got butter from a cow. (Today, most kids think you get butter from a supermarket!) At times, it seemed to mean that they were tried or tuckered-out. On other occasions, it meant that they might beat it out of you in some way. But, upon trying to cook duck in any fashion, one realizes that they have a lot of fat. It started me wondering if that is what seniors in my youth referred to, and, if so, I have away to get the fat (butter) from the duck! There are some rather interesting ways to smoke the fat from the duck and leave a very nice and real treat for Sunday dinner.

Ingredients

• 5 to 6 pound duck
• 3 tablespoons course (kosher) salt
• 1 teaspoon Szechwan peppercorns
• 6 slices peeled, fresh ginger
• 4 green onions
• Honey-Soy Sauce
• 1 /2 cup hot water
• 2 tablespoons dark soy sauce
• 2 tablespoons honey
• 1/4 cup of raw rice and black tea leaves

Preparation

1. Remove fat from cavity of duck and cut off excess skin.
2. Press down on breastbone to flatten duck.
3. Heat salt and peppercorns in a small skillet for about five minutes, stirring until salt is lightly browned and smoking.
   
4. Cool.
   
5. Crush peppercorns.
   
6. Rub mixture over duck and inside cavity.
   
7. Put duck in a large bowl and let it cure three days, turning every day, so that it marinates in accumulated salt water.
   
8. Drain duck and set on a rack in large Dutch oven or steamer.
   
9. Top with ginger and onions.
   
10. Steam over medium heat 1-1/2 hours, replenishing water when necessary.
    
11. Prick skin of duck In several places with a fork.
    
12. Pat the duck dry with paper towels.
    
13. Discard ginger and onions.
14. Degrease juices in steamer and use to fill water pan.
    
15. Add wood (orange, pecan, grapevine, any of these would be nice if you can find them), rice and tea leaves to the coals.
    
16. Brushduck with Honey Soy Sauce.
    
17. Should cook for about one or more hours in smoker with water pan.

Caramel Apples

For each serving, wash one large baking apple; core to within 1/2 inch of bottom. Place on 8-inch square of double-thickness, heavy duty aluminum foil. Fill center of each apple with one teaspoon butter, two tablespoons brown sugar, and another teaspoon butter. Wrap securely in foil. Cook directly on low-medium coals 25-30 minutes or until soft. Cook apples upright (if turned, the filling will run out). Serve with whipped or pressurized cream and chopped nuts.

Baked Bananas

For each serving, wash and dry one green banana. Do Not Peel Place on grill 4 inches from medium coals. Cook 20 minutes, turning once, or until peel Is black and banana is soft. Split and serve in the peel.

Blue Cheese Bread

Ingredients

• 3 tablespoons soft butter
• 2 tablespoons Parmesan cheese
• 1/4 cup crumbled blue cheese
• 1 loaf French bread

Preparation

1. Blend butter and blue cheese thoroughly.
2. Cut loaf in half, lengthwise. Spread butter mixture on each half.
3. Sprinkle each half with Parmesan cheese.
4. Reassemble loaf.
5. Wrap in heavy duty aluminum foil; seal securely.
6. Heat on grill 4 inches from medium coals 15 to 20 minutes, turning once.

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