The Santa Fe New Mexican from Santa Fe, New Mexico • 36

4 4 I ray IA' NT'H 4. -lv I rynifHip nf id ii i WM 'R 'V' I vT fc D-8 THE NEW MEXICAN Santa Fe, N.M., Wednesday, Oct. 26. 1W Don't be intimidated; duck is easy to cook Rinse watercress and endive In cold water and dry. Place In salad bowt with cucumber slices.

Put lemon lulce, mus- tard, salt and pepper ini small bowl. 1 Using wire beat In oil. Pour over. prepared mustard Salt, If desired, and freshly ground pepper to taste Vi cup olive oil. Discard tough, stems of watercress.

Cut end off endive and chop head into bite-size Mi teaspoon freshly grated nutmeg. Trim, scrape and cut up vegetables and potato. Combine vegetables in saucepan and add water to cover. Bring to boil and let simmer 20 minutes or until vegeta MIXED VEGETABLE PUREE pound carrots V4 pound fresh white turnips 1 potato, about Vi pound Salt, If desired, and freshly ground pepper to taste 2 tablespoons butter bles are tender. Drain.

Put vegetables through a food mill or vegetable ricer and return to saucepan. Add salt, pepper, butter and nutmeg. Stir over low heat until butter is melted and vegetables are hot. Yield: 4 servings. WATERCRESS AND ENDIVE SALAD 1 large or 2 small bunches watercress lhead Belgian endive Vi to cup thinly sliced, loosely packed cucumber slices 1 tablespoon lemon juice 2 teaspoons imported and cook over moderately low heat 30 minutes.

Remove pieces and carefully skim as much fat as possible from surface of sauce. Bring to boll. Blend arrowroot or cornstarch and broth and stir into sauce. Discard bay leaf. Return duck to sauce.

Turn to coat and serve. Yield: 4 servings. salad and toss, vield 4 servings. Second Season 1983-1984 I SATURDAY, SUNDAY, TUESDAY, THURSDAY. FRIDAY.

SUNDAY OCTOBER 22, 23, 25, 27, 28, 30 musics de en eL SAtmuRio ie QiuCulupe 3 JOSE WillUm Mullv Arttafc IHmJtw A sensitive portrayal of the poetess, Stevie Smith A play by HUGH WHITEMORE Director: Tom Schmidt Associate Director' Alan Masters With: Gordon Albury, Katharine Engel, Lois Geary 8 pm2 pm Sunday October 30 Tickets $7 Reservations 988-1888 THE HUMAN VOICE Concrrl I Friday Otlnbtr 20 1403 0 pm Maralin I ska In Poulenc's one woman opera La Volx Humanlne," staged In an Intimata piano version. Mist NIs-ka has sung this vocal and theatrical tour da tore' in New ork and Los Angeles to rave reviews Maralin Nlika't remarkable performance of the woman a ripe and robust Invocation of the Rita Hayworth Ideal." Martin BerhelmerLos Angelas Times Faure Slclllenna Jollvet Chant de Unot Rita Angel, piano Frank Bowen, flute Tours Daily Until Dark Eldorado 983-8397 rninjl By PIERRE FRANEY Times Newsservice NEW YORK Some dishes seem to intimidate home cooks even when there no good reason. Among them is duck, which is easy to cook; if roasted it is mostly selfbasting. I like duck cut into serving pieces and sauteed In a skillet in a red-wine sauce. When serving duck, count on one bird for two people.

To prepare them I cut each duck into four pieces two breast halves and two leg and thigh portions, left intact which is simple to do with a little practice. Before cooking poultry you should turn the leg-and-thlgh parts skip-side down and cut pair way through the joints. This will help insure that the heat penetrates that area, which might otherwise not get done. The pieces are browned well on the skin side about 10 minutes and about 5 minutes on the other side. The fat, which will be considerable, should be poured from the skillet.

Other ingredients, including the red wine and seasonings, are added and the duck is left to simmer for half an hour. While the duck is cooking there is time to prepare a vegetable accompaniment such as a puree of late-fall or winter vegetables. An uncomplicated dish, all it requires is preparing the vegetables, simmering them until done and putting them through a food mill. Add a bit of butter and a grating of nutmeg and they are ready for the table. For a salad, watercress and endive will do very well in a dressing of lemon juice and oil.

SAUTEED DUCK WITH RED WINE 2 ducks, 4 pounds each, cleaned weight; reserve gizzards Salt, if desired, and freshly ground pepper to taste 2 tablespoons corn, peanut or vegetable oil xk pound fresh mushrooms, 2 to 3 cups depending on size cup finely chopped onions 1 teaspoon finely minced garlic 2 cups dry red wine 1 bay leaf Vi teaspoon dried thyme 3 sprigs fresh parsley 2 teaspoons cornstarch or, preferably, arrowroot Vi cup cold chicken broth. Cut off thighs, leaving legs attached. Cut away breasts, carefully carving between meat and carcass. Cut off wings and discard tips. Separate main wing bones from second joints.

Discard peripheral fat surrounding pieces (the butcher will remove it if you wish). Turn leg-thigh portions skin side down and cut part way down through joints. (Use carcass for another purpose such as soup.) Sprinkle pieces with salt and pepper. Heat oil in heavy skillet large enough to hold duck in one layer. Add pieces skin side down.

Cut gizzards in half and add them. Cook over high heat 10 minutes or until nicely browned and rendered of iat. Turn and cook' over moderately high heat 5 minutes. Transfer pieces to platter. Pour off fat and re-' turn pieces to skillet.

Add mushrooms, onion and garlic. Cook, stirring and turning pieces occasionally, 3 minutes. Add wine, bay leaf, thyme and parsley. Add salt and pepper. Cover mj CRYSTAL-CLEAR PICTURE KSAF-TV powerful signal of 100,000 watts will radiate in a 150-mile diameter from our antenna high atop No Name Mountain, one of the highest transmitter sites in America.

This location is almost equi -distant from both Albuquerque and Santa Fe, enabling us to send a strong signal into both cities. In fact, viewers using a simple rabbit-ears antenna inside the home should receive our picture with great definition and clarity. This is because of our circular polarized antenna, the advance in television transmission. WRITE US Were so pleased and confident of our crystal-clear reception that were inviting our new viewing friends to write and tell us about their Channel 2 picture. Were also interested in hearing from you on how we can better serve you and your community.

Along with our staff, we want you to remember the date of October 30 and tune in to catch the birth of New Mexicos newest television station, KSAF-TV, serving the television homes and families in rapidly-expanding north central New Mexico. Were delighted to be part of all thats new and great about New Mexico. On Sunday, October 30, KSAF-TV Channel 2 will come into being as New Mexicos newest broadcasting company. Well be a brand new, active, enterprising television station serving the states fastest -growing region, the Albuquerque-Santa Fe complex. Were eager and proud to be a new part of the exciting economic and cultural growth of this region of great opportunity.

Our intention is to contribute something special to the welfare and leisure time activity of all of our citizens who have chosen to live the New Mexico lifestyle. FIRST LOCAL NEWSCAST Well strive conscientiously to serve the entertainment and information needs of the more, Chan three-quarter million people of Albuquerque, Santa Fej and the surrounding communities. Among our programming services will be the origination of Santa Fes first local live newscast. phannel 2s primary studios will be located in a handsome new million, 3-story, building at the corner of St. Francis and St.

Michaels Drive. It will be outfitted with the finest and latest state-of-the-art broadcasting equipment. Joff Follon President New Mexico Media Albert GLucero General Manager, KSAF-TV CALL 984-1200 BLOOD DONOR Information Line KSAF-TV i.