Blueberries

Peaches

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M&Ms

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Lipton Tea

Heinz Ketchup

The fish that is recognized as a symbol of New England's natural heritage is:

• Preheat the oven to 400°F (205°C).
• 2 Rinse the duck inside and out with cold water, reserving the neck and liver. Trim the excess fat and skin.
• 3 Pat dry and make 8 incisions in the duck breast and thighs, inserting a garlic clove into each incision. Prick the duck skin all over with a fork, but don't pierce the meat.
• 4 Truss the duck and place breast side down on a rack in a roasting pan. Roast for 20 minutes.
• 5 Turn duck breast side up and baste with fat; reduce heat to 350°F (175°C) and continue roasting and basting occasionally until desired doneness is achieved, 10 to 15 minutes more.

• Melt the butter over low heat in a heavy pot.
• 2 Gradually add the flour and cook over low heat until a medium brown roux is formed.
• 3 Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
• 4 Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
• 5 Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
• 6 To serve, heat the étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.

• Combine the ingredients for the seasoning mixture. Divide in half.
• 2 Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
• 3 Combine the onion, green pepper, and celery in a bowl and set aside.
• 4 Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
• 5 Heat 1½ inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).
• 6 Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
• 7 Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
• 8 Return ¼ cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, 3 to 4 minutes, being careful not to scorch the roux.
• 9 Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
• 10 In a separate pot, bring the stock to a boil, then reduce to a simmer.
• 11 Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
• 12 Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
• 13 Add the fried chicken and adjust the seasoning with salt and pepper.
• 14 To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 1¼ cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about ¾ cup (6 ounces, 178 ml) gumbo on top.