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Cooking with swan

Swan never caught on in the kitchen .but under the state Department of Environmental Conservation’s swan-eradication plan, the culled birds may find their way into New York’s food pantries. So here are two recipes even non-aviavores can’t refuse:

Swan terrine

Ingredients:

2 fresh bay leaves

½ teaspoon whole black pepper corns, crushed

12–14 oz. bacon

3.5 lbs. swan (hung for four days for best flavor)

1 lb. minced veal

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon freshly grated nutmeg

2 tablespoons dry breadcrumbs

1 egg

1/3 cup dry sherry

Directions:

1. Preheat oven to 325 degrees. Line a loaf pan with parchment paper. Scatter bay leaves and peppercorns over it.

2. Carefully line pan with bacon. Finely dice any remaining bacon and place in a mixing bowl.

3. De-bone swan meat. Cut breast meat into strips and set aside. Place all other meat into a food processor and pulse until swan is finely chopped but not a paste.

4. Add swan meat to mixing bowl, then add minced veal, salt, pepper, nutmeg, breadcrumbs, egg, and sherry. Mix well.

5. Spread a layer in the pan, keeping firm pressure while spreading. Cover the layer with swan breast strips. Repeat, layering mincemeat and breast meat. Finish with a layer of mincemeat and fold bacon over the top. Cover with wax paper and aluminum foil and seal the foil around edges of pan.

6. Place pan in baking dish filled with boiling water until level reaches halfway up the side of the pan. Bake for 75 minutes, remove, and let rest for 30 minutes. Place weights on top to compress and refrigerate overnight.

Swan flan

Ingredients:

1 cup white sugar

1 swan egg

14 ounces sweetened condensed milk (1 can)

12 fluid ounces evaporated milk (1 can)

1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Using a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9-inch round, glass baking dish. Coat the bottom and sides, then set aside.

3. Beat the egg in a bowl, then beat in vanilla, evaporated milk, and condensed milk until smooth. Pour egg mixture into baking dish and cover with aluminum foil.

4. Bake for 60 minutes. Let cool completely.

5. To serve, invert onto serving plate.

Reach reporter Max Jaeger at mjaeger@cnglocal.com or by calling (718) 260-8303. Follow him on Twitter @MJaeger88.

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