Chawdron was a special sauce for swans. It was made of the bird's own guts, cut small and boiled in broth with its blood and vinegar and strong spices. It looked blackish and was served hot.
http://www.assemblage.group.shef.ac.uk/ ... l#medieval
http://deadmenleft.blogspot.com/2005/03 ... rrine.html
Swan meat is best prepared after the dead bird has been hung for four days: the bacterial action tenderises the meat and enhances its rich, gamey flavour.
http://www.findarticles.com/p/articles/ ... _n13453803
In modern day New Zealand, the black swan has a season in which it can be hunted
http://laughinggastronome.blogspot.com/ ... daloo.html
Md. seeks mute swan hunting season
Federal approval needed; goal is to control birds after state shoots 1,500
7.19.03 Dennis O'Brien Baltimore Sun
After months of debate over the fate of the state's beautiful but
annoying mute swans, Maryland officials are proposing for the first time
a hunting season to keep their numbers down.
DNR officials are seeking a federal permit to kill almost half of the
state's 3,600 mute swans. They say that is necessary because the birds
are an invasive species that crowds out other birds and eats millions of
pounds of aquatic grasses vital to the Chesapeake Bay's health.
http://lists.envirolink.org/pipermail/a ... 03705.html
"In the King James Version, Leviticus 11:18 and Deuteronomy 14:16 list "swan" among unclean birds. However, this seems to be a mistranslation. The original word apparently refers to a kind of owl and is so translated in most modern Bible versions."
Mute swans are large, powerful, and often dangerous. The largest male on record weighed 50.7 pounds. They are one of the few species that will fight each other to death. The aggressor "rides" his prey and
holds its head under water until it drowns or dies of exhaustion.
Swans kill dogs in the same way, and on at least two occasions, have killed people: a child in Massachusetts around 1930, and in 1982, an Indian fisherman drowned when a swan capsized his boat and beat him on the head and shoulders. They will attack humans on jet-skis.
Average Lifespan: 35 year(s)
Immature Mute Swans flock together and may pair and look for a nesting site by two years of age. Most Mute Swans die, usually in flying accidents, before they are one year old.
http://www.centralpets.com/animals/bird ... d4917.html
Young swans are known as cygnets, from the Latin word for swan, cygnus. An adult male is a cob, from Middle English cobbe (leader of a group); an adult female is a pen (origin unknown).
One Chinese idiom about swans is how "a toad wants to eat swan flesh!". This idiom is used derisively on men who desire women who are beyond their station in terms of wealth, social class or beauty, and to people who are rude and ask/demand a reward they shouldn't deserve
Shanghai Daily news
Several restaurants in the border area of Shaanxi, Henan and Shanxi provinces were serving swan meat, authorities said. China lists swans as a protected animal. A swan dish sold for about 200 yuan (US$25).
http://english.eastday.com.cn/eastday/e ... 01712.html
recipe is based on a 17th-century recipe for swan or wild goose. I have adapted it for duck. It uses methods that now seem quaint. Nonetheless, I found the dish to be highly appealing comfort fare for any century.
Duck in a 17th-Century Sauce
1 whole duck
1 bottle red wine
6 cloves peeled garlic
2-inch cinnamon stick
1 bay leaf
1 tablespoon coriander seed
6 black peppercorns
1/2 teaspoon salt
2 slices stale bread, cut into 1/2-inch cubes
2 tablespoons minced fresh parsley
Cooked rice or pasta
Remove the giblets (heart, liver and gizzard) from the duck and set aside. Place the duck in a large pot. Pour wine into pot and add enough water to just cover the duck. Add garlic, cinnamon, bay leaf, coriander and peppercorns. Bring liquid to a boil, reduce heat to low and simmer for 1 hour, or until the meat pulls easily from the bone. Meanwhile, place the giblets in a saucepan with just enough water to cover. Simmer for 1 hour.
Lift the duck from the poaching liquid and set aside to cool. When duck is cool, pull the meat from the bones. Discard skin and bones.
Strain the wine broth, discarding the spices. Skim the fat from the broth. Transfer the strained liquid to a saucepan and bring to a boil. Add the salt and the bread slices. Stirring often, cook until the sauce is reduced to 11/2 cups. As you stir, mash the bread cubes into the liquid until the bread dissolves.Chop the cooked giblets and stir them into the sauce. Add the duck meat and cook for 3 minutes. Serve immediately over cooked rice or noodles. Garnish with minced parsley.
http://www.signonsandiego.com/uniontrib ... slice.html