4 skinless, boneless chicken breast halves
1 tsp ground ginger
4 oz soy sauce
2 TBSP dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/s tsp garlic powder


Place chicken breasts in a 9X13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, brown sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and plac ein refrigerator. Marinate overnight.

Preheat oven to 350 degrees

Remove dish from refrigerator and remove cover. Bake in preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear



2 Breast Chicken (boneless)
2 cup soy sauce
1 tbl ground ginger
½ cup white wine
1 tbl Chinese 5 spice
2 tbl butter or margarine


Combine soy sauce, wine, ginger and 5 spice and stir. Place chicken in marinade for 1 hour, turn and let sit for another hour. Heat grill and cook chicken for approximately 5-7 minutes each side or until breasts begin to spilt. Serve with white rice and broccoli



1 4 – 6 lb domestic duckling
¼  cup broken dried mushrooms
1 cup frozen whole small onions, thawed
2 tablespoon margarine or butter
2 teaspoon sugar
4 teaspoon all-purpose flour
1 ½ cup beef broth
1 tablespoon tomato paste
½ teaspoon dried savory, sage or thyme, crushed
½ teaspoon Worcestershire sauce


Pull neck skin of duckling to back and fasten with a skewer. Tie drumsticks to tail and twist wingtips under back. Place bird, breast side up, on a rack in a shallow roasting pan. Prick skin. Insert a meat thermometer into breast not touching bone

Roast @ 300 degrees for 1 ½  – 2 hours or until bird reaches 180 degrees. The drumsticks should move easily. Meanwhile, pour boiling water over mushrooms, enough to cover, and let stand for 30 minutes

In a saucepan cook mushrooms and onions in margarine or butter until tender (5 min) Stir in sugar. Cook and stir until vegetables are glazed (5 – 7 min) Stir in flour. Cook and stir until flour is brown (3 – 5 min) Add beef broth, tomato paste, herb, Worcestershire sauce and bring to a boil. Reduce heat and simmer uncovered until sauce is reduced to about 1 -2/3 cups (10 – 15 min)

To carve duck, remove skin and with a sharp  knife, slice duck along backbone. Slice downward, cutting meat from ribs. Remove wings and legs then slice breast meat. Serve with sauce. Makes 6 servings.



1 Tbsp extra virgin olive oil
3 tbsp butter
1 3 ½ lb chicken, cut into 8 pieces
8 stems fresh tarragon
¼ cup white wine
1 cup rich chicken stock
Salt and fresh ground black pepper


Heat oil and 2 tbsp. of the butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until well browned (about 5 minutes). Turn chicken and add4 stems of the tarragon. Cover, reduce heat to medium, and cook until juices run clear when pierced with a knife (10 – 15 minutes)

Meanwhile, blanch 2 stems of tarragon in a pot of boiling water over high heat for 5 seconds; drain and set aside. Chop leaves, discarding stalks, from remaining 2 stems of tarragon and set aside.

Transfer chicken to a platter, discarding tarragon and keep warm in oven set on lowest temperature. Pour off fat, then return skillet to medium-high heat. Add wine and cook, scraping browned bits stuck to the bottom of skillet, for 1 min. Add stock and reduce by half (5 min). Strain sauce into a small bowl, then return sauce to skillet over medium heat. Stir in remaining 1 tbsp. butter and last of the tarragon.

Add chicken and any accumulated juices to skillet and baste with sauce. Serve with blanched tarragon.