Serves 2
Seasoning
Dash of Cayenne
Dash Celery Salt
Dash Pepper
1 bay leaf
Dash Worcestershire
¼ Lb. Ground beef
¼ Lb. Ground Pork
Mirepoix
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell pepper
1 large clove of garlic minced
1 scallion chopped
1 ¼ cup chicken or beef broth/stock
1 cup uncooked rice
Lightly brown the meat (~5 minutes), add everything, bring it to a boil and simmer for 30 minutes
Serve
As of 1/8/26
Click on pic to enlarge
Serves 2, serve with warm baguettes.
Roux
4 TBSP flour
4 TBSP olive oil
½ pound uncooked de-veined shrimp (with head and shell) about 8 large shrimp or 10 medium, chop into ½ inch pieces
1 carrot (shredded), 1 carrot cut into inch pieces
1 celery stick (finely chopped), 1 celery cut into inch pieces
½ yellow onion (finely chopped), ½ onion cut into inch pieces
½ small leek, white part
2 garlic cloves
1 tsp peppercorn
2 TBSP tomato paste
dash of lemon juice
3 ½ cups water
1 – 8 oz. clam juice
S&P
2 Pinch of fresh thyme
1 bay leaf
Pinch of Cayenne
Pinch of dried tarragon
Dash of Worcestershire
Make shrimp stock: In a sauce pot add the shrimp heads and shells, peppercorns, large chopped carrot, celery, onion, leek, 1 smashed garlic, bay leaf, thyme, S&P, water and clam juice. Cook on medium low for about 30 minutes. Strain the stock and let cool.
Make the roux: In the soup pot, heat the oil then add the flour and whisk until the roux turns a dark oak color. Add the finely chopped onions, carrots and celery and sauté for several minutes, add the fish stock one cup at a time and mix. Add tomato paste, garlic clove, salt and pepper. Cook in a slow boil for 20 minutes. Add half the shrimp and cook for 10 minutes. With a hand blender, puree the stock. Cook on low for 30 minutes.
Add the thyme, tarragon, Worcestershire, lemon and the remaining chopped shrimp and simmer another 15 minutes. The soup should be allowed to reduce and to thicken.
As of 1/4/26
Serves 2
1½ lb. pork tenderloins, silver skin removed, rubbed with salt, pepper, onion powder, garlic powder, and Montreal chicken spice
1 TBSP olive oil
1 TBSP dry white wine
Sear the pork, turn heat to medium, add the wine and steam 20 minutes or until the inside is no longer pink but still moist. Once cooked remove and let rest. Meanwhile…
Make Creamy Mustard Sauce:
1/3 cup heavy cream
1 TBSP Dijon mustard
1 TBSP whole grain mustard
½ tsp salt
½ tsp black pepper
2 TBSP white wine
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire
In the pan used to sear the pork, heat on medium heat and add the Creamy Mustard Sauce. Add the mustard sauce to the pan juice and mix until thicker.
Sweet Kraut
1 can Franks Sweet Bavarian style kraut, drain and rinse.
2 strips of bacon
Sliced onion as thin as the kraut
1 TBSP butter
1/3 cup chicken stock
½ tsp caraway seed
1 tsp brown sugar
Cook bacon and remove leaving the oil add the butter, add onions and sauté, then add the kraut and the rest and mix. Cook 30 minutes until the kraut has absorbed the broth.
Serve with apple sauce on the side and a dollop of Dijon Mustard.
As of 1/3/26
Potato Top
Cauliflower Top
This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, you can tone back the herbs to half of the recipe of using lamb. There was no ground lamb at the market this time, so I bought lamb stew meat and ran it through the meat grinder.
1 TBSP Olive Oil
3 to 4 medium sized Russet Potatoes
1 cup chopped onion
1 Lb. ground lamb (Or 1 lb. beef, or ½ lb. beef and ½ lb. pork)
¼ tsp dried parsley or fresh Italian
¼ tsp dried rosemary, ½ tsp dried thyme (Or, 1 tsp. Herbs de le Ron)
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP ketchup (1 TBSP tomato paste and 1 TBSP ketchup)
1 cup ale beer (or Pilsner, Guinness or IPA. I prefer IPA for the tangy rich hops taste)
(If you don’t want to use beer or wine you can use 1½ beef broth)
1 cup frozen peas and carrots
½ cup corn kernel w/some corn juice
Sharp cheddar and Colby Jack cheese
Topping mashed potatoes: (Or Mashed Cauliflower. https://ducksmahal.com/2022/10/09/mashed-cauliflower-olive-oil-and-parmesan/ Double the recipe.)
Cheese:
I use local Wisconsin grated sharp cheddar from Shullsburg. Others use Irish cheddar. I have seen Irish cheddar in the store and it is from Ireland, but I haven’t used it. I like to support local Ag and I live ten miles from Shullsburg.
Meat filing:
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer (or beef broth) and make a gravy. Don’t overcook it has to go into the oven. Turn off heat and let sit.
Make the mashed potatoes (Or cauliflower), place meat into a 2 quart square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes. Let cool and serve.
As of 1/1/26
Since I don’t live near fresh seafood I have to use frozen shrimp, cod and claims.
Seafood stock
Shrimp shells
1 small stick of celery
1 three-inch piece of carrots
1 slice of yellow onion
½ quartered leek
2 cloves garlic smashed
1 bay leaf
Sprinkle dried thyme
1 tsp peppercorns
1-8 oz. bottle of clam juice
2 cups of water
½ cup dry white wine
In a pot with a lid, add all ingredients and bring to a slight boil. Reduce heat to low, cover and cook for 45 minutes. Strain the stock and discard the rest. Cool.
Sauté veggies
½ yellow onion finely chopped
2 celery hearts finely chopped
½ shallot finely chopped
2 scallions finely chopped
2 garlic cloves minced
1 handful of finely chopped parsley
1 TBSP veg oil
2 TBSP butter
1 TBSP flour
Sprinkle of Celery salt
Dash of Worcestershire
Lite cayenne pepper sprinkle
In a large pot, sauté veggie, add flour and stir flour, add the seafood stock and stir. Cook on medium heat for 30 minutes. Adjust with salt, Worcestershire and cayenne. 15 minutes before serving add the seafood.
Seafood
1 cup of frozen shrimp
1 cup of frozen bay scallops
1 piece of cod quartered
1 can of quartered artichoke hearts in water – drained
Turn down heat to simmer, add 1 tsp of lemon juice and a dash of cream. Cream added later so it does not curdle.
Serves 2
As of 12/28/25
Ducks Mahal 