FOOD
I
OUR GIFT CERTIFICATES ARE GREAT
FOR MOTHER'S DAY!
OPEN EVERYDAY
7 a.m. TO MIDNIGHT
WE ACCEPT ALL BULK FOOD
. STORE COUPONS
A ERICAN
mir
BULK FOOD
1
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00'_
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737-1610
Duckling For The '90s
ILENE SPECTOR
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
Special to The Jewish News
M=111 Mon
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WEST BLOOMFIELD STORE ONLY
fliMMERY®
COCA-COLAPuRccr SPA PIZZA
fOr 14 OZ.
•
WITH
• VEGETARIAN
• LOW CALORIE
FRESH BAKED
FOUNTAIN DRINK
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Limit 1 Per Customer • Expires 5-16-92
■
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ALL TOPPINGS FREE!
AMERICAN BULK FOOD COUPON
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WEST BLOOMFIELD STORE ONLY mon
WEST BLOOMFIELD STORE ONLY
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• LOW CALORIE • NO SALT I
CARA MIA
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60z.
Jar
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Limit 4 • Expires 5-16-92
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Nil. I= am AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
MARZETTI
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Limit 4 • Expires 5-16-92
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MIMI Mil
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
evian
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'NORWEGIAN SARDINES
I FAT FREE SALAD DRESSINGS I I SPRING WATER
I • ITALIAN • RANCH I I IMPORTED FROM FRANCE
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AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
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440(k•
N.
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WHITE ZINFANDEL
up
lb.
Limit 2 lbs. • Expires 5-16-92
$3.99
WINE
1
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4 0" •
411 „,..„42
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
I
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411111
4t 4'4
Limit 2 lbs. • Exo res 5-16-92
BERINGER
RAISINS
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$2.99.
WEST BLOOMFIELD STORE ONLY
DARK SEEDLESS
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I • SALT • NO sArrrn
3 3/4
3/4 Oz.
Can
Limit 4 • 5-16-92
Limit 4 Bottles • Expires 5-16-92
Limit 2 • Expires 5-16-92
I FRESH ROASTED
I CASHEWS
■
1 Liter
AMERICAN BULK FOOD COUPON
29
I • IN WATER & NO SALT
I
8 Oz
Bottle I
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32 Oz.
Jar
750
MI.
Limit 15 Bottles • Expires 5-16-92
AMERICAN BULK FOOD COUPON
HOURS:
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"
11-6
10-5
10-6
9-7
9-8:30
9-3
YOSI'S GLATT Milli
FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN
BLADE CUT
VEAL.
CHOPS . .$3.99/11).
Bring in our competitors' ads and
WE WILL "MEAT" THEIR PRICE
ON FRESH, KOSHER MEAT &
POULTRY!
while supplies last
limited to availability
WE NOW DO
SHIVA DINNERS
CALL FOR DETAILS
NEW SUNDAY HOURS 11-6
32839
Northwestern Highway, Farmington Hills, MI 48334
(313) 855-8830
BEDROOMS, ETC. . . .
l 0% 0 F F
E
r VISIT OUR
ON ANY PURCHASE
Excluding Sale Items
L
Expires 5/15/92
{
GIFT SHOP
Up To 50% OFF
Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
Hours: Monday-Saturday 9 to 9; Sunday 11-6
Custom Bedrooms
at Factory Direct
Prices
Call Nancy
at
399-2311
uckling is not just for
holiday roasting any
longer. Duck parts
(breasts, legs and quarters)
are becoming main ingre-
dients for soups, salads and
appetizers. Skinless duckling
actually has fewer calories
and less cholesterol and so-
dium than skinless chicken.
Although it is only slightly
higher in fat than chicken,
prepared properly, duckling is
now 20 percent leaner than
10 years ago.
I'm not certain about other
poultry and meats, but I've
been told that practically
everything is "recycled" on
the duckling (except for the
quack!). Tongues and feet are
shipped to the Orient, par-
ticularly Hong Kong, where
they are eaten as delicacies.
Livers are sent to France for
pate; feathers are used in the
U.S. for down pillows, bedding
and clothing.
Duckling is a very small
part of the Kosher poultry
business, due mostly to low
consumer demand. Supplies
are getting better, however, as
cooks look for other red meat
alternatives and preparation
suggestions. Prices do remain
on the high end, due in part
to the very labor-intensive
feather removing techniques.
Duckling is very versatile
and can be easily roasted or
microwaved. Prepare it whole
or use just the breasts, leg
quarters or tenders.
To microwave a crispy roast
duckling:
Place duckling, breast-side-
down, on a microwave-safe
rack and roasting dish. Micro-
wave on high for 15 minutes.
Pour off the fat. Turn duck-
ling breast side up. Microwave
on high 15 minutes longer or
until juices run clear. Mean-
while, preheat conventional
oven to 500 degrees. Pour off
any fat. Bake duckling, breast
side down in oven for 10
minutes, turning duckling
after 5 minutes. Let stand,
tented in foil, 5-15 minutes.
To serve, slice duckling and
serve with sauce of your
choice. Don't hide the duckl-
ing under the sauce, unless
you skin it. Sauce may be
served on side, around or
place duckling on top of sauce.
One whole duckling serves 4
to 6 people.
To prepare whole duckling:
Thaw duckling, if necessary.
Remove giblets and neck from
inside duckling. Rinse with
Ilene Spector is a Baltimore
food writer.
cold tap water inside and out;
drain and dry with a paper
towel. With a sharp fork or
knife, score skin of the duckl-
ing at 1-inch intervals, gent-
ly pricking the skin so duckl-
ing will self-baste. Be careful
not to prick the meat, this
will cause the duckling to lose
natural juices and become
dry. Sprinkle the body and
neck cavities evenly with salt,
pepper and paprika, if
desired. Place duckling on a
rack or trivet, breast side up
in a roasting pan. Cook at 350
degrees for 30 to 40 minutes
per pound until done, approx-
imately 2 1/2 hours. Duckling
should. not be overcooked.
Meat should normally appear
slightly pink.
QUICK SWEET
CHERRY SAUCE
8 oz. can dark sweet
cherries, pitted
1 Tbsp. cornstarch
3 Tbsp. orange juice
sugar as needed
salt to taste
1 orange sliced, for
garnish
Drain cherries, reserving
syrup. Dissolve cornstarch in
orange juice; combine with
syrup and sugar to taste.
Cook and stir continuously
until mixture is thick and
clear. Add cherries and heat;
salt to taste.
STUFFED DUCK
A L'ORANGE
4-5 lb. defrosted duck
1 tsp. salt
1 cup fresh seedless
grapes
1 /2 cup dried apricots
1/2 cup pitted prunes
1 medium apple, peeled
and sliced
1 /4 lb. sliced almonds
cup plus 2 Tbsp. port
wine
Sauce:
peeled rind from 1
orange
1 /2 cup boiling water
2 Tbsp. sugar
2 Tbsp. vinegar
1 1/.1 cups chicken broth
2 Tbsp. cornstarch
2 Tbsp. orange brandy
Continued on Page 88