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Wild Duck With MandarinsThe largest wild duck is the mallard, which usually provides three or four servings, teal and widgeon are even smaller. As the meat is tough, wild duck are best roasted continental style with liquid in the roasting pan, and should be served with a fruit-flavoured sauce. The recipe is also successful for domestic duck.

 

serves totaltime preptime cookingtime
4 persons 1 hour
40 minutes
40 minutes 1 hour

 

{tab Ingredients}

  • 1 large Mallard
  • Bouquet Garni
  • 125 grams Noodles, cooked
  • 1 medium Onion
  • 1 dessert spoon Parsley, chopped
  • ½ teaspoon Thyme, dried
  • Pinch Nutmeg
  • 4 dessert spoons Honey
  • 2 dessert spoons Beer
  • 2 medium Egg Yolks
  • 60 ml Double Cream
  • 3 medium Mandarin's
  • 50 ml Port
  • Lemon Juice
  • Salt & Black Pepper

Garnish:

  • Mandarin Slices
  • Watercress

{tab Instructions}

  1. Clean the duck giblets and put them in a saucepan with water to cover, add salt, pepper and the bouquet garni.
  2. Cover the pan with a lid and cook for about 25 minutes or until the giblets are tender.
  3. Strain and set the cooking liquid aside.
  4. Skin the gizzard and chop this, the heart and the liver finely.
  5. Chop the drained noodles roughly and mix in the giblets, chopped onion, herbs and nutmeg.
  6. Mix half the honey and half the beer with the egg yolks and cream and stir this into the noodle mixture.
  7. Open the vent and remove any knobs of fat from the duck, spoon in the stuffing and close the opening.
  8. Put the duck in a roasting pan, breast downwards and pour water into the pan to a depth of 1 cm.
  9. Roast in the centre of a pre-heated oven, at 190˚C, for 20 minutes, basting occasionally.
  10. Remove the duck from the roasting pan, put in a wire rack and replace the duck, breast upwards.
  11. Pour the remaining honey and beer over the duck and continue roasting for a further 30 minutes, or until the duck is crisp and golden and the legs are tender when tested with a skewer.
  12. Meanwhile grate the rind from the mandarin oranges and set aside.
  13. Having first removed the pith and pips, put the fruit in the liquidiser.
  14. When the duck is ready.lift it on to a warm serving dish.
  15. Add the mandarin pulp and rind to the pan, together with the port and 300 ml of the reserved giblets stock.
  16. Boil on top of the stove over high heat until the gravy has reduced and thickened slightly.
  17. Sharpen with lemon juice and adjust seasoning.
  18. Strain the gravy into a warm sauce boat.
  19. Garnish the duck with watercress sprigs and thin slices of unpeeled mandarin.
  20. Serve with roast or Duchess potatoes and buttered green beans.

{/tabs}

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