EDIBLE MUSHROOMS IN NY RECIPES

Steps:

• Preheat the oven to 350 degrees. Remove the duck giblets. If you choose, chop and sauté the giblets and set them aside to toss into the gravy later.
• Prick the duck's skin with a fork. Rinse and pat dry with paper towels. Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan. Stuff onions, carrots and butter into the cavity. Sprinkle the duck all over with the dried herbs and 1/2 teaspoon each of salt and pepper. Lay bacon slices crosswise over the breast. Roast duck in the oven until the internal temperature reaches 180 degrees, 11/2 to 2 hours.
• Place duck on a serving platter and tent with foil. Remove vegetables from cavity. (Check to see if the vegetables are edible. If still raw, microwave until tender and feed to the dogs.)
• Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan. Place the pan over medium heat. Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour. Cook, stirring, to toast the flour, about 3 minutes. Add the milk and 1/2 cup water. Bring to a boil, then reduce the heat and simmer. If too thick, loosen with water. Season with salt and pepper to taste.

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.