Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Braised Wild Duck

Taken From: Gourmet Cooking for Free


 



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When the feet and beaks of your ducks are horny, marks of advanced years, it is not a bad idea to begin thinking of braising. Stuff each fowl with apples, celery, and onion, sliced in equal amounts. Place in a roaster, along with a sliced onion and 4 stalks of celery that are complete with leaves. Pour in 1/2 inch of boiling water.
Cover and cook in a slow 325° oven for an hour, adding any boiling water that may be needed to maintain the H-inch level. Then uncover, lightly encrust the duck with a grating of orange rind, and cook with the lid off 30 minutes longer.
Remove the stuffing, sprinkle each duck with a tablespoon of fresh orange juice, place on a heated platter and keep hot while you prepare the sauce. Strain the pan juices into a saucepan and boil rapidly until the liquid is reduced to 2 cups. Check the seasoning, adding a jigger of brandy if you wish, and remove from the heat.
Thicken with beurre manié, made by kneading 2 tablespoons of butter with 3 tablespoons of flour until a smooth paste is achieved. With a wire whip, beat the beurre manie into the hot liquid, then return to a low flame. Stirring constantly, bring the sauce to a simmer and continue to stir at a simmer for a minute or two, until the sauce is thick enough to coat a spoon.
Wild rice and highbush cranberry jelly make a savory accompaniment, especially when the full moon is shining into the room, laying a pattern of the windows on the carpet.


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