Simple recipes for cooking wild duck? - simple cooking recipes
You are looking for simple recipes to cook wild duck hen. O BBQ'd, grilled, or in anything with duck in OJ .... Marinated be interested juices or other .... Ideas would be awesome!
Now that we have a duck and chicken. Both have already been exceeded.
Wednesday, January 6, 2010
Simple Cooking Recipes Simple Recipes For Cooking Wild Duck?
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Ingredients
* Excluding Wild (AFH) whole duck (s), preparation (without head and feet removed, Clean feathers plucked and fire prone zones away)
* Olive Oil
* Coarse salt
* Romero
* Onion
* Apple
* Cloves
* Dry Sherry
* Cream
Method
1 oven to 450 ° F. Make sure the duck to see if the pin feathers yet, delete if so, on. Rinse the duck with water. Dry thoroughly with kitchen paper. Things duck lightly with a sprig of rosemary, a piece of apple, with a few cloves stuck in them to keep, and a small wedge of onion.
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2 Rub the duck inside and out with olive oil. Sprinkle generously to all parts of the duck with salt. Lay, breast side up on the grill on a platter. Place on middle rack of the oven. Immediately reduce heat to 425 ° C.
The cooking time depends on the variety of ducks. Teal ducks weigh less than a pound and cook 10-15 minutes. After the joy of cooking a mallard may take up to 25 minutes. Our duck was perfectly cooked in 13 minutes. Another duck cook for 17 minutes was an exaggeration. The thermometers are of little use with small birds, because there is enough meat placed on the thermometer. But if you're an instant-read thermometer and you can get a good reading, my friend Hank proposes to cook until duck reaches an internal temperature of 135 ° C. If the error can in rare and a little later, you still at the bird back in the oven for a few minutes if not done enough.
If you are not using a meat thermometer to check the cooking can take the bird from the oven and a part of it cut with the tip of a sharp knife. Note that the juice is red and the meat is very red. You want the meat) is rare (wild duck, but does not seem a little bit (raw) steak. More meat is cooked on rare scene as "delivered" or the characteristic taste of the hunt.
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3 REMOVand duck from the oven and remove to a rack or a separate plate to rest, chest down, 10 to 15 minutes. Remove stuffing from cavity before serving.
4 While the duck rests, in the absence of a leak in the baking dish, pour the excess fat (excluding fat is beautiful) for another recipe. Place pan on the stove over medium heat and deglaze with a little sherry or dry white wine. Scrape the gold pieces with a spatula. With a whisk to break metal, the parts later in the wine. Reduce, then add some cream (and a few juniper berries, if you have an extra) kick. Remove type sauce on a plate or a small bowl.
Serve with wild rice and duck sauce. Teal ducks ducks use only.
Note that you can get great value from the duck carcass weight. Put the duck carcasses in a saucepan, bring cover with one inch of cold water to a boil, reduce heat to just-a-bubble simmer, cover and cook for 3 hours. Then the burden on the population of a glass is allowed to cool to room temperature and refrigerate. Use the DukeK Stock instead of chicken broth for recipes.
In college, I have constant access to fresh ducks. My favorite preparation was the following. Remove duck well, the feet, head and last 1/3rd of the wing. Get a small bridge on the grill. Fill the duck with sliced 1 orange, sliced 1 sliced, sliced 1 apple, plum or peach slices. put the duck breast in a pan add 1 / 2 bottle of wine. If you do not drink .... including the kitchen. I liked coffee. Grilling with the lid in the oven at 350 for about an hour. Serve with whatever you want. Note that the ducks use their miscles if it will be hard and Chewey and very, very tasty.
I can not follow that one,,, shes, with the title "Wild Duck"
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