duck duck

Roast Mallard

Serves 4

roast mallard

This is really simple but (there is always a but...) it does take a little bit of prattling about.

2 Mallard
Thyme
Seasoning

Put both birds on to the draining board part of the sink. Pour a full kettle of boiling water slowly over the birds making sure you cover the whole surface. Prick the birds with a fork all over.

Season the birds well and place the thyme into the body cavity. Place in a preheated oven at 200 degrees C for 40 minutes. Remove the birds from the oven and carefully remove the breasts from both birds. Put the breast meat to one side and return the birds to the oven which should now be turned down to 160 degrees for a further half hour. Place the breasts in the oven to reheat whist you remove the legs.

You can make wonderful gravy from the pan juices in the normal way.

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duck duck duck
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Classic Mallard a l'Orange

Serves 4

Mallard a l'Orange

There is a reason why it's a classic.

2 Mallard
2 Oranges
500 ml Good Game Stock
35 ml Cointreau
2 tsp Corn flour
2 sugar cubes
Watercress

I was accused of being stuck in the eighties when I told a friend they were having this for supper. It was amazing how fast the conversation turned to overlooked classics when they started eating.

Prick the skin of the duck well with a sharp fork and pour over a kettles worth of boiling water. This will help the skin crisp up.

Place a slice of orange peel inside the each duck and season well. Place in a roasting tray in a preheated oven at 180 degrees C. Roast for 25 to 30 minutes.

Whilst the birds are roasting rub the sugar cubes well into the zest of an orange. Do this over a bowl as it might crumble a bit. Peel the orange using a knife to cut just under the skin to expose the flesh. Cut out the segments between the membranes to use for garnish. Squeeze the juice from the remaining orange into the bowl with the sugar cube.

Remove the duck from the oven and remove the breast meat and put it in a warm place to rest. Return the legs and the carcass to the oven for a further five minutes. Remove the birds from the oven again and remove the legs. Put these with the breasts.

Pour off excess fat from the tray and add the cointreau. Heat the tray (you can flame it if you want it always looks good) to deglaze it, return the carcass add the orange juice and stock and bring to the boil. Strain into a separate pan. Slake the corn flour with a little water and add to the sauce. Taste and adjust the seasoning. Serve each person with a breast and leg. Pour over the sauce and garnish with a little watercress.

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duck duck
Duck Breast
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