Text 13489, 62 rader
Skriven 2011-07-17 06:07:00 av Dave Drum (52311.cooking)
Ärende: GAME 636
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Cooking Wild Ducks #2
 Categories: Poultry, Game, Info
      Yield: 1 Servings
 
      1    Text file
 
  The canvasback, depending on its diet before you shot it,
  can be very tasty indeed. I would recommend the following
  preparation:
  
  Pluck and draw the duck. Remove the breasts but do NOT skin.
  Use a filet knife to do this part and be careful around the
  wishbone or you'll miss a bunch of meat.
  
  Refrigerate the breasts (wrap in plastic). Roast the carcass
  until browned (350øF/175øC) or an hour will do). Take the
  carcass and place it in a large stock pot. Cover bones with
  cold water, add a quartered onion, skin and all (Videllia
  (sp?) 1015 or some other sweet variety is my
  preference)quartered. Add a carrot and a couple of cloves of
  fresh garlic. Simmer stock at least 3 hours (I cook mine all
  night at a very low temp - bubbles rise very slow and not
  too often). strain the stock and reserve.
  
  For the sauce, add a 1/4 cup of clover honey to a 1.5 quart
  sauce pan. heat over medium heat until the honey starts to
  slightly darken. Remove from the heat and add 2/3 cup of a
  nice white wine (the better the wine the better the sauce -
  don't use any cheap stuff). Return to high heat and reduce
  by half. Add 3 cups of duck stock and reduce until it gives
  a demi-glaze sauce consistency (about 2/3 of a cup remains).
  Add a tablespoon of hoisen (you can get this in the oriental
  section of your grocery) and mix in for about a minute.
  remove from the heat. Optionally, you can add a tablespoon
  of butter once completed.
  
  Right before your sauce is ready, salt and pepper your duck
  breasts. Heat a cast-iron or other type of non-stick skillet
  to medium high. Put the breasts in skin side down and cook
  until skin becomes somewhat crisp. Turn and cook for about a
  minute on the other side. The duck should be rare (I've
  never gotten sick from eating rare duck. If wild duck is
  over cooked it doesn't taste near as good - the difference
  is like night and day).
  
  Slice the breast long ways and ladle sauce on top. Serve
  with the remaining white wine and vegetables of choice. This
  is an easy recipe that will make duck lovers out of most
  anyone.
  
  Ken Ihrer

  Uncle Dirty Dave's Archives
 
MMMMM

... Remember never to let your meat loaf. -- Arnold Schwarzenegger
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