FOOD

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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

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BULK FOOD

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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.

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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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Limit 4 • Expires 5-16-92
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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

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'NORWEGIAN SARDINES

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AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

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440(k•

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WHITE ZINFANDEL

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lb.
Limit 2 lbs. • Expires 5-16-92

$3.99

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AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT

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411111
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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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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
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1 Liter

AMERICAN BULK FOOD COUPON

29

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8 Oz
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32 Oz.
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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

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r VISIT OUR

ON ANY PURCHASE

Excluding Sale Items

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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