Hi everyone and welcome to the blog. This week’s blog is dedicated to the creators and voices behind two of the world’s most famous ducks, Donald Duck & Daffy Duck Clarence Nash and Chuck Jones. Most of this week’s recipes have a duck theme to them, they are Glazed Hoisin Duck, Roast Duck with Cider Sauce and Mock-tail Soup – A vegetarian Oxtail soup.
Donald Duck is a cartoon character created in 1934 at Walt Disney Productions and licensed by The Walt Disney Company. Donald is an anthropomorphic white duck with a yellow-orange bill, legs, and feet. He typically wears a sailor suit with a cap and a black or red bow tie. Donald is most famous for his semi-intelligible speech and his explosive temper. Along with his friend Mickey Mouse, Donald is one of the most popular Disney characters and was included in TV Guide's list of the 50 greatest cartoon characters of all time in 2002. He has appeared in more films than any other Disney character and is the fifth most published comic book character in the world after Batman, Superman, Spider-Man, and Wolverine.
Donald Duck rose to fame with his comedic roles in animated cartoons. He first appeared in The Wise Little Hen (1934), but it was his second appearance in Orphan's Benefit which introduced him as a temperamental comic foil to Mickey Mouse. Throughout the 1930s, '40s and '50s he appeared in over 150 theatrical films, several of which were recognized at the Academy Awards. Donald was regularly part of an ensemble cast with Mickey and Goofy, and was given his own series of films in 1937, starting with Don Donald. He was voiced primarily from 1934 by Clarence Nash until his death in 1985, when the voice-over duties were taken over by his protégé Tony Anselmo.
Clarence Charles "Ducky" Nash (December 7, 1904 – February 20, 1985) was an American voice actor, best known for providing the voice of Donald Duck for the Walt Disney Studios. He was born in the rural community of Watonga, Oklahoma, and a street in that town is named in his honour.
Charles Martin "Chuck" Jones (September 21, 1912 – February 22, 2002) was an American animator, cartoon artist, screenwriter, producer, and director of animated films, most memorably of Looney Tunes and Merrie Melodies shorts for the Warner Bros. Cartoons studio. He directed many of the classic short animated cartoons starring Bugs Bunny, Daffy Duck, the Road Runner and Wile E. Coyote, Sylvester, Pepé Le Pew and a slew of other Warner characters. Three of these shorts (Duck Amuck, One Froggy Evening and What's Opera, Doc?) were later inducted into the National Film Registry. Chief among Jones' other works was the famous "Hunting Trilogy" of Rabbit Fire, Rabbit Seasoning, and Duck! Rabbit, Duck! (1951–1953).
After his extraordinary career at Warner Bros. ended in 1962, Jones started Sib Tower 12 Productions and began producing memorable cartoons for Metro-Goldwyn-Mayer, including a new series of Tom and Jerry shorts and the television adaptation of Dr. Seuss' How the Grinch Stole Christmas!. He later started his own studio, Chuck Jones Productions, which created several one-shot specials, and periodically worked on Looney Tunes related works.
After his extraordinary career at Warner Bros. ended in 1962, Jones started Sib Tower 12 Productions and began producing memorable cartoons for Metro-Goldwyn-Mayer, including a new series of Tom and Jerry shorts and the television adaptation of Dr. Seuss' How the Grinch Stole Christmas!. He later started his own studio, Chuck Jones Productions, which created several one-shot specials, and periodically worked on Looney Tunes related works.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Glazed Hoisin Duck, courtesy of BBC GoodFood website. Originally appeared in Olive Magazine June 2007.
Serves 2, Ready in 25 minutes
4 tbsp x Hoisin Sauce
1 tsp x Chinese Five-Spice Powder
2 x Duck Breasts
Oil
2 tbsp x Sesame Seeds
1 x Green Pepper, cut into thin strips
3 x Spring Onions, shredded
2 x Carrots, cut into thin ribbons (use a peeler)
2 tbsp x Sesame Oil
1 tsp x Chinese Five-Spice Powder
2 x Duck Breasts
Oil
2 tbsp x Sesame Seeds
1 x Green Pepper, cut into thin strips
3 x Spring Onions, shredded
2 x Carrots, cut into thin ribbons (use a peeler)
2 tbsp x Sesame Oil
Mix the hoisin sauce and Chinese five spice in a bowl. Score the duck skin diagonally and marinate the breast in the sauce for 10 minutes.
Heat a little oil to hot in a non-stick pan. Shake the excess marinade from the duck then put in the pan skin-side down and cook for 5-7 minutes until the skin turns crisp. Turn the heat down to medium, turn the duck over and brush with the remaining marinade until cooked, about 10 minutes.
Meanwhile, lightly toast the sesame seeds in a frying pan. Mix the vegetables with the sesame seeds and sesame oil. Serve the duck breast with the salad.
My next recipe is Roast Duck with Cider Sauce, courtesy of GoodFood Channel website.
Serves 2, Prep 30mins, Cook time 1hr 45mins
For the duck
1 x Duck
2 tbsp x Duck Fat
1 x Onion, quartered
1 x Carrot, quartered
1 x Celery Stick, halved
1 x Bay Leaf
1 tsp x Black Peppercorns
500ml x Sweet Cider, or more if necessary
1 x Duck
2 tbsp x Duck Fat
1 x Onion, quartered
1 x Carrot, quartered
1 x Celery Stick, halved
1 x Bay Leaf
1 tsp x Black Peppercorns
500ml x Sweet Cider, or more if necessary
For the fried potatoes and apples
1 tbsp x Duck Fat
1 x Potato, cubed
1 x Apple, core removed, cut into wedges
1 tbsp x Duck Fat
1 x Potato, cubed
1 x Apple, core removed, cut into wedges
For the salad
1 x Head of Chicory
2 x Bunches of Watercress
French vinaigrette, to taste
1 x Head of Chicory
2 x Bunches of Watercress
French vinaigrette, to taste
For the duck: Preheat the oven to 230C/210C fan/gas 8. Cut the legs and wings from the duck carcass. Using a heavy knife or cleaver, cut away the undercarriage (all the base of the duck), leaving the crown (the breast of the bird) in one piece. Chop the undercarriage roughly and reserve with the wings.
Lightly oil an ovenproof frying pan with a little of the duck fat. Heat the duck crown and legs in the pan, skin-side down, until browned. When the duck is golden-amber, transfer to the oven to roast for 10 minutes, or until cooked to your liking. Remove from the oven and leave to cool.
Heat the remaining duck fat in a saucepan until smoking. Add the reserved chopped duck and wings and fry until browned. Add the onion, carrot and celery to the pan, and turn them in the hot fat. Add the bay leaf, peppercorns and cider. If the cider doesn’t cover the contents of the pan, add more cider (or water) until it does.
Simmer over a low heat for 1-1½ hours. Strain the liquid into a clean saucepan and simmer until the volume of liquid has reduced to a sauce consistency. Season to taste with salt and keep the sauce warm.
For the fried potatoes and apples: heat the duck fat in a frying pan and fry the potato for a few minutes. Add the apple and cook until crisp. Remove and drain on a plate lined with kitchen paper.
When you are almost ready to serve the duck, carve the breasts from the bone and gently reheat them, along with the duck legs, in the sauce so that any juices released from the meat are re-incorporated in the sauce.
For the salad: separate the chicory leaves and combine them with the watercress in a salad bowl. Lightly dress the salad with vinaigrette just before serving alongside the duck, sauce and fried potatoes and apples.
My final recipe is Mock-tail Soup – A vegetarian Oxtail soup. Original recipe by Andrea Shore.
Serves 4, Prep 10mins, Cooking time 25mins
½ x Red Cabbage (approx 500g), chopped
400g x Carrots chopped
2 x Garlic Cloves, crushed
1 x Red Onion, chopped
1ltr x Hot Organic Vegetable Stock
400g x Carrots chopped
2 x Garlic Cloves, crushed
1 x Red Onion, chopped
1ltr x Hot Organic Vegetable Stock
Fry the onion with the olive oil over a low/medium heat for 5 minutes. Add the carrots & cabbage to the onions and fry for a further 5 minutes. Add the garlic and stock to the pan and bring to the boil. Lower the heat and simmer for 20 minutes. Place the soup into the blender and whiz away until smooth.
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That’s all Folks!!!
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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