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2005 GMC 2500 H.0. hunt _ mu m. M I \\ 's." lit mt I'lml Compare 1/2 price TI )[.L(iATE PLAZA Borrowing for Your Business Lhegmng q "trwir19 . hmrnwmg . e banking . Inveshng . rrmrhlnq . amllrnq T he-thiiitn's Marketplace Tullgulu Rh d, WutcrlooN ilcmForrcu RIM} , unclear Ru _ 880-9 I ()4 Consignment 5het, at WP', utrs & h: l'I THE CREDIT UNION ROLLER SHOES by Airjump available at Max»; mun; h; fr" who in in am and your 9352 an “as yum LA my n31 rood:ortable and Lyn-I lumping “I'm-ugh "mum- 'f-za' "HrrrGi?, yen rqu br, Si‘i‘b- I‘J tue you a busmess cwrer tangldenng a loan7 Canada this winnq slate ‘rg my www my“; Com Waterloo Add a European touch to the holiday season with glazed duck ( :IIHxllndx Is lu'Ihilps thc only little at the unit when Wt' hau- " "o-ltolds, barn-d approach In rnuking land rulingl. and thy preparation of dclitious food In shun- with triends and Iamily is, an muth " pan oi the Sl'il\()ll att the vniny- ing the (Us! of thc festivities. We all have favorite recipes. perhaps passed down through the genera- tions. and traditions based around the Christmas din, nor. For most North Ameri- cans, turkey is the main entree. If your family was urigi- "ally from Europe. it's likely something such as duck or a goose. Making a moist turkey is as simple as cooking it breast side down 011 a bed of carrots, onions and celery for all hut the last hour. If you're a little more advcnlumus you can sunk it in brine made up uftwo gal- ]uns of water. three cups ot' Kosher salt and four cupx of sugar. For more detailed instrurlinn just drop me an e-mail or (Magic the Inter- net undrr thy topic of Brine. a lurkty l'hl- ulhm tip I'd lilu- In in“ “lung regarding maL Wad-1031 "d"Wr'" 1m: ',, n'akl; In " n thi. If ing moist turkey is try mash ing two smaller ones instead of one big one. As for duck or goose. which is what our family will have along side a turkey. I have a simple but delicious recipe that I'd like In pass along - glazed duck with rlernentine sauce. Part of the some! in gct- ting duck skin crisp lies in 'iurcessfully separating the skin and fat from the meat. which helps to drain off some of the fin. Rcnwmlwr In sum- the tat as it makes the best slinky in thc world. You can do ulnmst all at this thv day before: su' (ht-1 nult'x at lln' vnd ol this, 1vripv, 894-2250 Fax 886-9383 For more information call: The Circulation Depumncnl Atthv,tmwotvtur. wr would f1kuhttakr'ihihopportunitytothankall oi thr hundredk m Watt-flu" readcnr, who haw mmnhm-d to [hr WairlooChromrlc l'lvaw m mp! "Thanks" nol unlv trom vuurmrnt-r', hut thccntrrvx,tatt ul the WatvrlvoChromik It vun haw not orntnbutcd m Thc6 hromclc, please consider suppurhng vourcarncr', a', well as your community newspaper Contribute to the Waterloo Chronicle! CHEF _ RICARDO we? Heartwarming Thanks Slpmlmr I'd like to contribute to the Waterloo Chronicle! “NAIF-1dr Braise ducks: Put oven rack in middle position and preheat own to 350 degrees Fahrenheit. Working, from large cavi- ty end. separate duck skin (including fat) from breast meal as much as possible by working your fingers hvlwecn skin and mean, being van-in) not (I) tear skin. then prick the skin all over with a fork. or sharp knife, making sun- you do nu! go into tlu. ""3111. nnly thts skin. shallot 3 tablespoons Grand Marnier liqueur or Coin- treau l 112 tablespoons arrowroot or cornstarch Special equipment: heavy- duty foil 2 iii- to7-ltn ducks. thawed it news-sun 2 tablespoons. kosher salt 2 medium (numb. quar- tered lunglhwise I large celery rib, cut truss- wise into 4 pieces l/2 cup plus 2 tablespoons sugar 3 lb clementinvs (12 to 20) i/2 cup red-wine vinegar 1.43 cup finely chopped I7” Wchcs lit N Suite 20. WMcrloo, UN N21 NIX Glazed duck with Clementine sauce WATEiL"'(j"ij"""i"jiiiiijNIcIE I'tst tlurks, brunt side,, up. sidc by side in n Imgr Harm-pun)! roasting pan and rub with duck inside and um with Rasher salt. Divide onions and u-lcry lwlwcen duck ravines and sprinkle ii2 (up sugar around ducks. Pour rnuugh boiling-hut water m'L-r ducks (to help tighten skin) to reach about halfway up ducks tdont till roasting pan more than one inch from rim). Cover pan tightly with heavy-duty foil. then cant fully transfer to oven and bruise ducks one hour. Remove pan from oven and remove foil (do not dis- card), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil. then carefully return to oven and bruise until meat is very ten- der hut nol falling off the bunk. about one hour more. Chill ducks: Remove pan from own and discard foil. Transfer ducks with wooden spoons to two large plates, draining any juices inside ducks hark into pan. then trat1sivr cooking liquid m a Iargc lmwl. Continued on page I? ---N