Text 34647, 71 rader
Skriven 2015-12-30 04:01:00 av DAVE DRUM (1:123/140)
Ärende: Five 1155
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Great Wild Duck Recipe
 Categories: Five, Game, Rubs, Marinades, Fruits
      Yield: 2 Servings
 
      1    Wild duck breast
           Olive Oil
           Dry rub *
           Mango juice
 
  As the waterfowl season draws to a close our freezer is full
  of great tasting waterfowl. If you are looking for a good
  tasting recipe for your ducks make sure to check out one of
  our favorites.
  
  First off I pluck their breast so I have a nice layer of
  fat. I usually run water over the duck and pluck out the
  small hairs that are left over before I fillet the breast
  off the duck. Some people burn them off with a torch.
  
  Once you have removed your duck breast score the fat side
  diagonally with a sharp knife. That will help the fat to
  render (crisp) up. Season the duck liberally and rub the
  seasoning into the meat. A great tool for marinated meat is
  a vacuum sealer. I vacuum seal all my meat before it goes in
  the freezer to preserve the freshness. It also works great
  by opening the pores of the meat to take in the marinade.
  Add a couple of table spoons of olive oil to the vacuum bag
  and vacuum seal the duck. You can refrigerate it over night
  to get a good marinade.
  
  Starting with a cold pan place the duck breast skin side
  down and turn the heat to medium. Once the fat has been
  rendered and is crisp flip the breast and sear for a minute
  flesh side down. I use Bolthouse Mango juice and just pour
  enough to cover the breast. Transfer the breast to the oven
  and finish for 6-8 minutes at 400øF/205øC. You want the duck
  to be medium rare.
  
  Allow to rest for 3-4 minutes and slice diagonally.
  
  With a store-bought duck you can render the fat and skip
  finishing it in the oven. Wild duck has so much less fat it
  doesn't take as long to render and by transferring it to the
  oven you will get a better cooked duck.
  
  * Something like a store bought lemon-pepper that is not
  98% salt. Or this mixture - which you can make at home:
  
      3/4 c  Paprika
      1/4 c  Ground black pepper
      1/4 c  Celery salt
      1/4 c  Sugar
        2 tb Ground cumin (opt)
        2 tb Onion powder
        2 tb Dry (Colman's) mustard
        2 ts Cayenne
             Zest of 4 lemons
  
  Posted by Ryan Crosby, Crosby & Crosby Insurance
  
  From: www.crosbyandcrosby.com
  
  Uncle Dirty Dave's Archives
 
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... Light Year: regular year with less calories.
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