Here she is:

http://www.4webgames.net/...ducky.html

Happy hunting!

someone is changing their avatar again.

The Space Game is cool. 8)
But I can only get to level 5. Guess I'll have to practice some more.

Im vegetarian and I love this game! (reality check, its not real Therapy...)

lol.
:p

Zthe9s said:

do you know what happened to the duck?

I know what happened to the duck...

I made duck à l'orange. I can give you the recipe, if you'd like.

Might I add, it was quite good...

Chandrasonic said:

I hear she went crazy and left the org insane.
I pray for her recovery (with unhindered swiftness).

BattierBeMyDaddy said:

Whatever!
:p

BattierBeMyDaddy said:

Gimme!

Zthe9s said:

who are you?

For you, Chandrasonic, my friend

Prep and cook time: Approx. 40 minutes

MAKES: 2 to 3 servings

1/2 teaspoon olive oil

2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs (see notes)

1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise

1 cup orange juice

2/3 cup fat-skimmed chicken broth

1/4 cup orange marmalade

1 teaspoon lemon juice

1 teaspoon red wine vinegar

1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)

1 cup couscous

1/4 cup medium-size green olives such as Picholine, pitted and coarsely chopped

Salt and pepper

Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover with foil.

Add onion to pan and stir often until limp, about 5 minutes. Add orange juice, broth, marmalade, lemon juice, vinegar, and orange slices; boil, stirring occasionally, until mixture has thickened and is reduced by half, about 15 minutes.

Meanwhile, in a 1- to 2-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.

Pull duck into 2-inch-long shreds, or cut into 2-inch pieces or 1/4-inch-thick slices. Add to orange sauce along with any accumulated juices and the olives; stir until mixture is hot. Add salt and pepper to taste.

Gently fluff couscous with a fork. Spoon onto plates and top equally with duck and sauce.

"Gently fluff couscous with a fork."

Wow! Thanks Battier

Im fluffing as we speak!

Hmmm...why don't I find this funny? :p

2the9s said:

In her skin!

cooking a purple duck n orange sauce would ruffle any fashionable duck's feathers...