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Purchaser (law) and Crispy Duck (recipes)


Purchaser (law)




In trademark law, the person who ultimately buys a good or service associated with the use of a particular mark. Although consumer confusion is the test of whether or not a trademark has been infringed, such confusion need not be confusion of purchasers. Likely confusion of nonpurchasers qualifies as infringement as well. An example of nonpurchaser confusion is where a product bearing the infringing mark is likely to be seen by nonpurchasers, such as when it is engraved on the good itself. The actual purchaser may not be confused by the engraving if the packaging or store display may contain disclaimers. Nonetheless, if the nonpurchaser who has not had the benefit of seeing the disclaimer is likely to be confused, there trademark infringement exists.





Crispy Duck (recipes)


Crispy Duck

Yield: Makes 4 servings



Ingredients:



1whole duck (about 5 pounds)

1tablespoon rubbed sage

1teaspoon salt

1/4teaspoon black pepper

3cups vegetable oil

1tablespoon butter

2large Granny Smith or Rome Beauty apples, cored and cut into thin wedges

1/2cup clover honey









Preparation:





1.Remove neck and giblets from duck. Cut wing tips and second wing sections off duck; wrap and freeze for another use. Trim excess fat and excess skin from duck; discard. Rinse duck and cavity under cold running water; pat dry with paper towels. Cut duck into quarters, removing backbone and breast bone.2.Place duck in 13X9-inch Baking dish. Combine sage, salt and black pepper. Rub duck with sage mixture. Cover; refrigerate 1 hour.3.To steam duck, place wire rack in wok. Add water to 1 inch below rack. (Water should not touch rack.) Cover wok; bring water to a boil over medium-high heat. Arrange duck, skin sides up, on wire rack. Cover; steam 40 minutes or until fork-tender. (Add boiling water to wok to keep water at same level.)4.Transfer cooked duck to plate. Carefully remove rack from wok; discard water. Rinse wok and dry. Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1/2 of duck, skin sides down. Fry 5 to 10 minutes or until crisp and golden brown, turning once. Drain duck on paper towels. Repeat with remaining duck, reheating oil.5.Pour off oil. Melt butter in wok over medium heat. Add apples; cook and stir 5 minutes or until wilted. Stir in honey and bring to a boil. Transfer apples with slotted spoon to warm serving platter. Arrange duck on apples. Drizzle honey mixture over duck.















Other ways:








Serves 1-2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



290ml/½ pint vegetable oil1 duck leg, bone removed1 egg, white only55g/2oz cornflour1 tbsp olive oildash soy saucepinch chilli flakespinch brown sugar1 garlic clove, crushed



Method



1. Heat the vegetable oil in a large saucepan and preheat a small frying pan.2. Shred the duck meat.3. Dip this shredded meat in the egg white, then the corn flour. Drop in the hot oil for 3 minutes.4. Remove the duck from the oil. Cut the duck into small pieces and place it back in the hot oil.5. While the duck is frying, prepare the dipping sauce. Combine the olive oil, soy sauce, chilli flakes, brown sugar and garlic in a small bowl.6. Remove the duck from the oil. Serve it with the dipping sauce.