Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Spiced Duck.

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    Spiced Duck.

    Post  Admin on Thu Mar 01, 2012 1:38 pm

    Ingredients (serves 4)

    . 2 tsp ground ginger . 1 tsp sea salt, such as Maldon . 1 tsp ground pepper . zest of 1 orange . zest of 1 lemon . 1 heaped tbsp redcurrant jelly . 2 mallard, plucked and drawn . 3 tbs butter . 2 glasses of port . 2 oranges . watercress

    Method

    1. Preheat the oven to 220C. Mix together the ginger, salt, pepper, zest and redcurrant jelly and rub all over the mallard. Allow to sit for 20 minutes or so.

    2. Melt 2 tbsp of the butter. Place the mallard into a roasting tin and pour over the butter, then put the birds in the oven. Roast for 15 minutes. By now, the birds should be well browned and caramelised. Turn the oven down to 180C. After another 10 minutes, pour the port into the roasting pan and return to the oven for a further 10 minutes.

    3. Once the mallard have cooked for 35 minutes in total, take the pan out of the oven and cover with a couple of layers of aluminium foil and a few tea towels. Allow to rest.

    4. Meanwhile, make the watercress and orange salad. Cut the top and bottom off the orange, so that the flesh is exposed. Place the orange on a wooden board and, using a very sharp knife, cut a strip of peel off. You can then follow the pith with the knife, so that you are left with none of the bitter, tough parts. You should now be able to see the segments. Cut on each side of the segment skin to remove each segment.

    5. By now, the mallard should have rested for at least 10 minutes. Take the birds out of the roasting tin and place on a serving plate, then arrange the watercress and orange segments around the duck.

    6. Put the roasting pan on to a high heat. Scrape all the meaty juices together, add a glass of water and reduce slightly. Whisk in a tablespoon of butter, which will make the sauce shine, sieve to remove any peel, and serve.




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