Cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

How To Cook a Duck Recipe

	Category	Duck Recipes
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Ingredients And Procedures

1 Duckling, (4- to 5-lb)

1 tb Kosher salt

1 ts Ground black pepper

REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips at the first joint and reserve with the giblets. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper. If you don't have a steamer, improvise one. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack. Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 minutes per pound. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cool and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook an

additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.

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<h1>How To Cook a Duck</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Duckling, (4- to 5-lb) <P>1 tb Kosher salt <P>1 ts Ground black pepper <P>REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips at the first joint and reserve with the giblets. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper. If you don't have a steamer, improvise one. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack. Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 minutes per pound. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cool and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook an <P>additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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