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Holiday duck dinner provides an alternative to traditional turkey Continued from page 14 Return ducks to roasting pan. breast sides up, and vcool ducks and cooking liqâ€" uid iseparately), uncovered. then chill. uncovered,. at least four hours ito firm up duck before roastung and to solidify fat on cooking liqâ€" uid}. Prepare glaze and start sauce: Remember not to discard all the fat from chilled cooking liquid. You can freeze it for up to six months. Remove zest from two large or four small clemenâ€" tines in strips with a vegâ€" etable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water five minutes, then drain. Squeeze enough juice from remaining clemenâ€" tines to measure two cups and pour through a fineâ€" mesh sieve into a threeâ€" quart heavy saucepan. Add vinegar and remainâ€" ing two tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken}, about 15 minutes. local charities terloo Town Square is awash in red poinsettias as Big Brothers Big Sisters of Kitchenerâ€"Waterloo and Area presents its holiâ€" day fundraiser. In the spirit of the season, Big Brothers Big Sisters is now selling pots of poinsettias in the centre court of Waterloo Town Square. Monies from the sale will go to support menâ€" toring programs for 350 young boys and giris in the community. Flower sales support two NeturA CIR y 3 CIF Reserve one tublespoon glaze in a cup to brush on ducks, then stif julienned zest and aone cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid. Roast ducks and finish sauce: Put oven rack in midâ€" dle position and preheat oven to 500 degrees Fahrenâ€" heit Roast ducks until skin is crisp. 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes. Pour off all but one tableâ€" spoon fat from roasting pan and straddle pan over two burners. Add shallot and cook over moderately low heat, stirring, until softened and P on M dn it Pg o n t nwie yels & er‘~s." C ; i iss 2e Aaradmaa. > x Aend h s eo s 24â€" Je thapien. n d o S rasgte X. me J rek s eP 5s & C ». > k e e Ba.:â€" . .. . aegree ie t a M i _ _ 1 etaan t : E_ goaee . Bs _ o ‘ j . x2 es iss .~ e Add two cups reserved vouking liquid and deglaze pan by boiling, scraping up brown bits. two minutes, then pour through fineâ€" mesh sieve into sauce {conâ€" taining julienned zest} and bring to a boil. pale golden. three to five minutes. Stir together liqueur and arrowroot or cornstarch and whisk into sauce. Simmer, whisking occaâ€" sionally, until thickened, three to five minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce. Cooks‘ notes: * Ducks can be braised and chilled one day ahead. Chill cooking liquid sepaâ€" rately, i o â€"Byso iphy m BP > pe onl n alaic es * Glaze can be made and Cool separately, unceor ered, then chill, covered. Reheat glaze and stir betore using,. sguce can be started six hours ahead. I originally found this recipe in Gourmet magazine January 2005 issue. For more information, or to contact Chef Ricardo, eâ€" mail rich@person â€" alchefricardo.com , or visit wiun . personalchefricardo.c om. Recipe ideas are welâ€" come. sq ‘ , _ , 48 years in busi Zainya us _ n 245 Labrador Dr., Waterloo Perscipants ase asked to bring a muflmlum_lm atgm to be conaled to the locai Foud Bank Learn how gentle, light touch wilt assist your body to promote improved health. "Address the Cause, not the Symptoms® When: Wed. Dacember 14, 2005 * 6:30 â€" 8:00 pm Where: 30 Dupont S1. E., Suite 204, Waterloo _ _ (Carpel Tunnel Syndrome) 4% NUMBNESS & TINGLING (Arms & Legs) shoe _ e * wheels light up! 4 FATIGUE 4 HEADACHES 4 LOW BACK PAIN 4 NECK PAIN € SINUS & ALLERGIES 4 ARM AND WRIST PAIN You Will Learn How to Find & Treat the Pressure Points For: LOCALLY OWNED & OPERATEO 48 years in business 886â€"2102 277â€"2000