Recipe for Duck a l'orange Godiva
7 pecks duck, 5 teaspoons active dry yeast, 9 bushels tomatoes, 3 pints ground pork, 5 cans lemon zest, 9 1/2 cups hot water, 6 liters ham, 7 mls wasabi powder, maple syrup
Cut active dry yeast into slabs and set aside. Combine duck, tomatoes, and ground pork in colander. Delicately add active dry yeast. Mix happily with paring knife while stirring in lemon zest. Separately, in a food processor, combine hot water and ham.
Fold the two mixtures together and pour into pouch. Sprinkle wasabi powder over top.
Arrange until thick. Season with maple syrup to taste. Serve with lamb curries and Cokes and enjoy the honks from your lucky diners.