Here's my Teriyaki marinade recipe I used in my restaurants [proven recipe I developed over 20 years it made me a lot of money]
Equal parts soy sauce, water, and sugar, then add garlic, ginger, black pepper, white pepper to taste. You can use fresh garlic, and ginger or powdered what ever you have. Works great on just about anything. For beef I suggest smashing up a Kiwi into the mix [ its a natural tenderizer, and will turn even the toughest cuts of beef into a masterpiece] I hope you like it, and feel free to ask for any other recipes you may need. I've been cooking for over 44 years and have over a thousand recipes locked in my head [Ive got a photographic memory but sometimes I run out of film]
Kiwi works great on beef and red meats as a tenderizer, but Ive never needed it on fowl. For the Muscovy duck I would try one of the classic orange duck recipes, or I was thinking cutting the up the back through the bone laying it out flat, and rubbing it generously with a Jamaican jerk seasoning,[both sides] then slow roasting it.Maybe smoking it also with the jerk. The teriyaki marinade should also work great for the duck.
I'm sure I can come up with some of my recipes as time goes on, but for some reason, this popped into mind. A kitchen tip worth sharing.
When you cut up onions, if the fumes tend to make you cry, try lighting a candle before you begin to cut your onion. Keep it closeby while you are cutting the onion. The flame burns some of the gases the onion gives off, and you are MUCH less likely to develop teary eyes, if anything at all. This tip has been my #1 kitchen tip now for quite some time, and it works better than any other method of tear-prevention for onion cutting that I've tried in the past!
That sounds like a pretty good one. I usually just let some one else cut the onion though. LOL Then again, I usually let some one else do most of the cooking I must admit. I do canning and preserving since following the rules there is important but the cook does mos of the cooking since he can't be allowed to can without supervision.
Happy Cico de Mayo!
If anyone would like to make some fresh guacamole, I posted my recipe to my blog.
here is a recipe for a stuffed-fish dish i made for my wife the 1st time i cooked for her (so i guess its good, she married me) All amounts are approximate.
1/2 small white onion, diced
1/2 celery stalk, diced
1 cup toasted bread crumbs, wheat
1/3 cup butter
5 or 6 talapia fillets (or any white meat flaky fish)
salt and pepper to season
saute the onion and celery in a table spoon of butter until tender. Let cool slightly and add bread crumbs and more melted butter until mixture is moist. Coat bottom of baking pan with melted butter. Using your fingers, place a enough bread filling on a filet (skin side) and roll it up. Secure with toothpicks. Fill all fillets and place in pan, brush with remaining butter. Add any left over filling on top of fish. Bake at 350 in oven until fish is white and flakes when pierced with a fork. Excellent served over a bed of wild rice.