Text 13236, 101 rader
Skriven 2011-07-11 07:17:00 av Dave Drum (1:124/311)
Ärende: GAME 575
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Duck Breasts & Rice In Roast Duck Stock
 Categories: Game, Herbs, Chilies
      Yield: 4 Servings
 
      3    Ducks
           Onions
      1    Head of garlic
           Carrots

MMMMM-----------------------SEASONING MIX----------------------------
      5    Parts salt
      1    Part onion powder
      1    Part garlic powder
      1    Part white pepper
    1/2    Part cayenne
      1    Part cumin
      1    Part thyme
      1    Part rubbed sage
 
  First day (usually a Friday night)
  
  Get out a roasting pan and start your oven preheating to
  325øF/160øC. Take 2 or 3 plucked mallards and with a sharp
  boning or filet knife, remove the breasts. Trim away excess
  skin and fat but make sure skin remains across at least 50%
  of each breast. I like a large band of skin that runs long
  ways but only about an inch thick. Wrap each breast with
  plastic wrap and refrigerate.
  
  Next, make a seasoning mix.
  
  The following seasoning mix is made with parts instead of a
  specific measurement. You can substitute the word cup, or
  all the way down to teaspoon, in place of the word parts.
  For a dinner for four people, substitute table spoon for the
  word parts. You may have some left over but it will keep.
  
  Rub the remainder of the ducks down (not the duck breasts;
  which should be in your refrig), inside and out, with the
  seasoning. Put in a large roasting pan and place in your
  preheated oven. Roast ducks until the legs pull away easily
  (once the skin has been broken) from the body. This could
  take anywhere from 1 to 4 hours depending on your oven temp;
  the amount of ducks; and the size. I first check at 1 hour
  and then every half hour afterwards.
  
  Once the ducks have roasted, let them cool in the roasting
  pan. Once cool, remove the ducks onto a large cutting board
  or other large surface. Take the fat drippings from the
  roasting pan and pour into a large sealable container (a
  mason jar will work well). Now pull the meat from the duck
  and place into a bowl. Place the remaining carcasses and
  skin into a large stock pot. Cover the bones, plus about
  three inches above, with water. Quarter up an onion or two
  and cut in half a bulb (8 to 10 cloves) of garlic. Put into
  to stock pot (germ-outer skin-and all). Break up a few
  carrots an put them in too. Now bring the stock pot to a
  slow boil over medium heat and reduce to low heat. Make sure
  the heat is on *low* a tiny bubble or two should rise to the
  top every second or so but do not get this too hot. Let this
  cook overnight. The next morning, run the stock through a
  strainer and place into a container (1 gallon pitcher will
  work nicely) and refrigerate.
  
  I'll make the assumption that you are feeding 4 people and
  have 2 or 3 mallard ducks (if you have small ducks you may
  need 4)
  
  The night of the meal (usually a Saturday for me), start by
  preheating your oven to 350øF/175øC. Chop your pulled duck
  meat (not the breasts) into very fine pieces. Now, take a
  large skillet and add about 3 or 4 tbl of the reserved duck
  fat (it should look like crisco shortening after the
  refrigeration process). Heat it to medium high heat. Chop up
  some onion (about a cup) and saute in the duck fat. At this
  point,
  
  I reduce the heat to medium low and add about 3/4 cup of
  chicken livers (this part could be eliminated if you don't
  like chicken liver; duck liver is fine for domestic ducks -
  I am not going to recommend wild duck liver to you since I
  can't personally inspect it). Break these up real fine and
  sprinkle cayenne pepper over them (use to your heat
  tolerance level).
  
  At this point, add two cups of rice (I personally use
  Texmati or Basmati). Coat the rice well with the duck fat.
  Add 4 cups of stock to the mixture and simmer for a couple
  minutes (3 to 5). Pour into a baking dish and add the
  chopped duck meat. Mix together well. Cover baking dish with
  foil and bake for 45 minutes.

  Uncle Dirty Dave's Archives
 
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... When you are eight years old nothing is any of your business - Lenny Bruce
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