Mega Duck is out and about looking for places to be Ducked.
Already the troops - webfooted that is - have Ducked parts of Ilkley in the West Riding of Yorkshire.
Click on follow the webbed feet photographs to see where they've been, or going.
Thursday, 30 April 2009
Saturday, 14 March 2009
Cambodia Bound
Just heard a Webfooted Traveller is off to Cambodia. Hopefully another should be in Goa too. In the near future we'll have a link up and running to get your Duck Pics on line.
Tuesday, 3 March 2009
Keep on Quacking!
One of the Webfooted Travellers has just returned from a visit to the mother duck land - China. A webblog will have photographs of our intrepid travellers.
Keep on quacking!
Keep on quacking!
Monday, 16 February 2009
Summerland Duck from Dreamy Devon
Developed from a war time life saver into
a classic case of drunken culinary buffoonery.
Starting life in a Dumnonian Duck Pond it has become
a firm favourite of all who followed.
First catch ye Duck!
To save time, grab a butcher.
About three pounds in weight - the duck, not the butcher.
Some fruits of the Goddess Pommona.
2 Large onions and a little garlic.
A good handful of medium potatoes - keep their skins on.
4 Pints of the very best Vintage Devon Cider.
A goodly cup of honey. The runny stuff.
2 Penny loaves or a couple of brown bread buns.
About half a dozen crushed juniper berries.
Some sea salt and freshly ground black and white peppers.
A tablespoon of Spanish Rain.
Finally, a large comfortable chair and very loud whistle.
Let Battle Commence
Turn oven to full
Wash bird well and set aside to drain.
Chop fruits of the Goddess.
Stuff one penny loaf up duck’s bum followed
by chopped fruits and second loaf.
Tie legs together - the duck’s not yours.
Place trivet in roasting tin, followed by duck and
put in hot oven for around five or ten minutes.
Remove bird, attack with fork and prick skin all over.
Return to oven other way up for further five or ten minutes. Remove once again, drain juices into saucy pan, put bird on trivet in roasting tin with about half a pint of cider. Turn oven down to around 250-300F or whatever is applicable to your equipment. Replace duck once more.
HAVE A HEARTY GLASS OF CIDER
Keep batting bird now and again
At a suitable time before end of roasting, chop but don’t peel potatoes. Place in a roasting tin with some juices or a little oil. Do the same with onions but don’t forget to peel them. Place both tins in oven at required time.
‘AVE ANOTHER GASS OF CIDER
Add to the juices
in your saucy pan, Spanish Rain,
crushed juniper berries, a little garlic, salt and peppers.
Slimmer until it starts to thicken, then remove
to finish when bird is ready to swerve.
About fifteen minutes before you think the bird ish ready,
Remove once agin, rain juices into saucy pan,
leplace rivet and cover bird with money, oops honey!
Up turn oven and push bird inside until kin is script!
AFF A FURTER he he hic LASS OF IDER
When you think bird ish cript, take cover and out the other side, cover what’s left with honey for final cripsing. Don’t forget to open oven door before chucking it back inside.
BE A DEVIL,
THERE SHUST BE
ANOTHER ASS OF DIDER LEFT!
By now, the bird shush be vell done, veg lust, rust, just light - right and cook, he-he cook he-he -hic agreeably drunk. Turn everything off, open door, oven door that is, sit in chair and blow whistle hard. If all goes well your guests will come to the rescue and do the honours!
Chefs Tip. Roasting times have not been given as this depends greatly on weight of bird or birds and equipment used. As to Spanish Rain think of Eliza Doolittle again!
a classic case of drunken culinary buffoonery.
Starting life in a Dumnonian Duck Pond it has become
a firm favourite of all who followed.
First catch ye Duck!
To save time, grab a butcher.
About three pounds in weight - the duck, not the butcher.
Some fruits of the Goddess Pommona.
2 Large onions and a little garlic.
A good handful of medium potatoes - keep their skins on.
4 Pints of the very best Vintage Devon Cider.
A goodly cup of honey. The runny stuff.
2 Penny loaves or a couple of brown bread buns.
About half a dozen crushed juniper berries.
Some sea salt and freshly ground black and white peppers.
A tablespoon of Spanish Rain.
Finally, a large comfortable chair and very loud whistle.
Let Battle Commence
Turn oven to full
Wash bird well and set aside to drain.
Chop fruits of the Goddess.
Stuff one penny loaf up duck’s bum followed
by chopped fruits and second loaf.
Tie legs together - the duck’s not yours.
Place trivet in roasting tin, followed by duck and
put in hot oven for around five or ten minutes.
Remove bird, attack with fork and prick skin all over.
Return to oven other way up for further five or ten minutes. Remove once again, drain juices into saucy pan, put bird on trivet in roasting tin with about half a pint of cider. Turn oven down to around 250-300F or whatever is applicable to your equipment. Replace duck once more.
HAVE A HEARTY GLASS OF CIDER
Keep batting bird now and again
At a suitable time before end of roasting, chop but don’t peel potatoes. Place in a roasting tin with some juices or a little oil. Do the same with onions but don’t forget to peel them. Place both tins in oven at required time.
‘AVE ANOTHER GASS OF CIDER
Add to the juices
in your saucy pan, Spanish Rain,
crushed juniper berries, a little garlic, salt and peppers.
Slimmer until it starts to thicken, then remove
to finish when bird is ready to swerve.
About fifteen minutes before you think the bird ish ready,
Remove once agin, rain juices into saucy pan,
leplace rivet and cover bird with money, oops honey!
Up turn oven and push bird inside until kin is script!
AFF A FURTER he he hic LASS OF IDER
When you think bird ish cript, take cover and out the other side, cover what’s left with honey for final cripsing. Don’t forget to open oven door before chucking it back inside.
BE A DEVIL,
THERE SHUST BE
ANOTHER ASS OF DIDER LEFT!
By now, the bird shush be vell done, veg lust, rust, just light - right and cook, he-he cook he-he -hic agreeably drunk. Turn everything off, open door, oven door that is, sit in chair and blow whistle hard. If all goes well your guests will come to the rescue and do the honours!
Chefs Tip. Roasting times have not been given as this depends greatly on weight of bird or birds and equipment used. As to Spanish Rain think of Eliza Doolittle again!
Friday, 13 February 2009
Azadirachta indica – Neem
Listening to a BBC Radio 4 programme about viruses in the community I am reminded once again of Neem. Mention is made of numerous drugs which may or may not be utilised. All will/do cost millions. There are other ways of controlling these viral diseases. The Indian sub-continent and Southern Asia have known about Neem (Azadirachta indica A. Juss) for nearly FIVE THOUSAND years.
A quote from literature by Mr Sidney Vincent – The seeds and leaves contain compounds with demonstrated antiseptic, anti-viral and anti-fungal activity; there is also evidence of anti-inflammatory, hypertensive and anti-ulcer benefits. (Singh et al. 1987; Chopra, 1952; Siddiqui et al. 1992). The US Department of Agriculture has been testing Neem since 1972, as too have others around the world.
An eminent botanist once stated there is a cure for everything that afflicts mankind in the plants on this planet. I use Neem and find it very efficacious in it’s various forms. It is totally natural, not tested on animals and is without doubt from this quarter, a very much overlooked formula.
Neem has been discussed on BBC Radio numerous times these past ten years but nought has come of it. I understand from others it is big business who are stopping use of this product. Time for radical changes don’t you think! I strongly suggest one or ALL of you to contact
www.junglesales.com or www.theneempeople.com
for more information on this remarkable tree and it's products. Hopefully common sense will prevail in the corridors of power and we can look forward to a healthier Nation. Nearly FIVE THOUSAND years of use cannot be overlooked in preference to chemical based compounds.
A quote from literature by Mr Sidney Vincent – The seeds and leaves contain compounds with demonstrated antiseptic, anti-viral and anti-fungal activity; there is also evidence of anti-inflammatory, hypertensive and anti-ulcer benefits. (Singh et al. 1987; Chopra, 1952; Siddiqui et al. 1992). The US Department of Agriculture has been testing Neem since 1972, as too have others around the world.
An eminent botanist once stated there is a cure for everything that afflicts mankind in the plants on this planet. I use Neem and find it very efficacious in it’s various forms. It is totally natural, not tested on animals and is without doubt from this quarter, a very much overlooked formula.
Neem has been discussed on BBC Radio numerous times these past ten years but nought has come of it. I understand from others it is big business who are stopping use of this product. Time for radical changes don’t you think! I strongly suggest one or ALL of you to contact
www.junglesales.com or www.theneempeople.com
for more information on this remarkable tree and it's products. Hopefully common sense will prevail in the corridors of power and we can look forward to a healthier Nation. Nearly FIVE THOUSAND years of use cannot be overlooked in preference to chemical based compounds.
Frazer Irwin The Duck Man of Ilkley College
A Letter to Ilkley Gazette
Dear Sir
If readers cast their minds back to the very early seventies, to the lakes of Ilkley College, they will remember how devoid they were of marginal vegetation. Underwater, it was a different tale! The Grounds staff (of which I was a member), found it very difficult to keep water weed in check. So some environmentally friendly weed cutters were obtained from a friend, which soon solved the problem. They also added to the folklore of Ilkley College and the surrounding countryside.
Over the next twenty odd years, they interbred with local wild-life until little sign of the original five AYLESBURY ducklings survives. Mr Keith Hartley will find the majority of Mallard take their offspring to the river once hatched, as Mr Matthew Cattling will no doubt agree.
Dear Sir
If readers cast their minds back to the very early seventies, to the lakes of Ilkley College, they will remember how devoid they were of marginal vegetation. Underwater, it was a different tale! The Grounds staff (of which I was a member), found it very difficult to keep water weed in check. So some environmentally friendly weed cutters were obtained from a friend, which soon solved the problem. They also added to the folklore of Ilkley College and the surrounding countryside.
Over the next twenty odd years, they interbred with local wild-life until little sign of the original five AYLESBURY ducklings survives. Mr Keith Hartley will find the majority of Mallard take their offspring to the river once hatched, as Mr Matthew Cattling will no doubt agree.
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