MegaSack DRAW - This year's winner is user - rgwb
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In an attempt to motivate me to go and pluck the two mallards currently hanging in the garage, please can you lot suggest some nice recipes for them.
Hopefully in 45 minutes or so they will be oven ready and I'll have some new ways of cooking them 🙂
Crispy Duck takes some beating.
It's wild so unlikely to be enough fat for crispy duck.
Delia's port and marmelade-glazed duck, with a port and jus. And use any fat that comes out to pour over roasties and crispen them up.
Om nom nom
That's a canard one.
Wild duck needs very different cooking to farmed duck. Farmed duck is very fatty and you need to manage the amount of fat that comes off it; true wild is extremely lean; there are shades of wild depending on how managed the shoot is. Have a look at the area between the spine and legs to see if there's any fat under the skin; if none treat it very carefully.
Rub with butter, salt and pepper and shove a quarter orange or half a lemon in the cavity to help keep it moist. We usually brown in a heavy frying pan, cover breasts with bacon and roast hot and quick (like 10-12 mins at 240C) with then rest it under foil for 10 mins to actually do the cooking. Nibble on the bacon while you wait.
Sauce bigarade is a classic accompaniment, plus roast veg. Nom nom nom...
https://www.waitrose.com/home/recipes/recipe_directory/s/sauce_bigarade.html
(If you can't get bitter seville oranges, blood oranges are the next best thing).
Cheers Stu, these are really really wild!
Managed to pluck on of the downy bastards, did an ok job but still had to use a torch to flame off the last of the down. Hand stinks of duck guts now too 🙁
I take off the breast and leg of a mallard or teal and boil the rest up with carrot and onion to make a stock. Take the fat off the stock and add red wine chopped shallots and dried wild mushrooms. Boil down and add a little creme de cassis and redcurrant jelly. A touch of butter at the end to add polish. Separately chop a couple of leeks finely and simmer in chicken stock. Reduce and add cream at the end. Fry duck in butter. 5 mins skin down. Turn over for 5mins. Back on skin for another 5. Serve with red wine sauce on one side and leek on the other. Perfect.
Gulp... 😥