Feasts, cakes & ale, sacred foods for the festivals and potlucks are all an integral  of the pagan life.  This page is full of wonderful recipes that will make the food and drink at your next gathering memorable.  If you have a recipe you'd like to share, just email it to us.

The following recipe came about by accident. as a lot of good things do, last year at the Solstice Festival.  Intending to make duck a la orange (yes, over a campfire) I discovered that the oranges and orange juice had been left behind in town.  Luckily, Rebecca had brought some green apples, and someone else had some brown sugar and cinnamon.  Add a little ingenuity and voila~ --Duck A La Pomme!

3~ to 52~ lb. duckling
5 to 7 green apples (Granny Smith type)
2 cups brown sugar
1 Tbs. ground cinnamon
1 cup butter
Heavy duty aluminum foil

Remove giblets from duck and discard or save for gravy.  Pierce skin of duck several times with fork.  Rub duck, inside and out with butter and brown sugar, coating well.  Core and cut up apples.  Stuff duck with apples and the remaining brown sugar and butter.  Stitch duck closed.  Wrap duck in several layers of foil (if cooking in fire pit) and 2 or 3 layers for the oven.  Place duck in fire pit and cover with coals.  Let cook for 3-5 hours, until meat comes away from bone.  Or cook in oven for 2-3 hours at 350 .  Best enjoyed with fingers.

                                                     Katya Kuchner
 

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