Here we'll spoil you with
exotic recipes, unorthodox cooking techniques, and a way to live a
small part off our journey in the safety of your own kitchen. 
Think along the lines of:
hairy bikers meets bush tucker man, but then with more explosions.
We'll be exploring the strangest dishes the African continent has to
offer. We'll be cooking things like Kudu, Camel, Crocodile, and maybe
even vegetables.
Canard de passage.
It's getting late, and you can hear your stomach rumbling over the
sound of loose bolts bouncing around in your gearbox. There's mud
everywhere, and you look like the creature from the swamp, so there's
no chance of being let near a place that sells food. You feel a slight
bump, but different from the constant bouncing around that has been
tormenting your backside for the last 500 kms. You stop, to look at
what could have caused this strange feeling. And as the dust settles,
you spot a well fed mallard, that happily gave his life so that
you won't have to starve. You feel relieved, but also realise that this
gift of nature is still far away from being the Michelin Star winning
dish it could be. So what to do now?
Make an A frame, and hang the duck to bleed while you set up camp and
unpack your cooking supplies. After bleeding skin the animal and use
down for your pillows or sleeping bags, the larger feathers can be used
to quickly get the gunk and sand out of your airbox. Then gut the
animal, and eat the liver as soon as you can, save the kidneys for
later. Make sure to toss away the gall blatter because it contains
tetrodotoxine, wich has too long a name to be healthy for you. After
gutting, cut away the pieces you won't eat, like the head and feet.
Preheat your oven to 230°C , season the ducks cavities with salt
,pepper, garlic and onion. Then place the duck in a deep roasting
pan (motorcycle bashplate is ideal for this) , then place roasting pan
containing duck in oven. Let the whole thing roast for about 1 1/2 hours
While the duck is roasting, drink half a bottle of white wine and 7/8
of of bottle of Grand Marnier. Toss the remainder in a pan and let it
simmer for about an hour while, adding the flaky bits of duck that you
cut away earlier. Squeeze the juice of a couple of oranges (never
travel without oranges) into the pan and add the juice of half a lemon.
Add some star anise and some ginger, and spicen the whole thing up with
a small chillie.
When the duck is done drain off the fat (it can be used later as fork
oil for your front suspension). Put the bird on a plate and garnish it
with some orange, preferably caramelised.
Enjoy.
