Ducks

[Enok]

ive eaten wild duck before but ive never prepared it.

Ive done pidgions by just removing the breasts as this is the only good meat but there is a lot more on ducks i know how to pluck them but what then.

Got any tips anyone
Cheers

 

[torjusg]

You should pluck them to keep all the good fat and of course you need to gut them. Just cut around the anus and cut the hole a little higher up The stommach can be split open and used in the sauce. So can the liver, intestinal fat and heart. The kidneys and lungs which seem to be attached to the back wall. I just let them stay on, but pull out the blowpipe. The neck goes into the sauce. After plucking they should be singhed over coals to remove feathers.

I don't have any recipies on duck right here, but that should be easy to find.

 

[bent-stick]

I was lucky (skillful) enough to win a mallard in an archery tournament on Sunday. Ate it last night roasted at 220 for 40 mins stuffed with an onion and some carrots. Still a bit bloody and chewy. Just the way I like my wild fowl.

If you like you meat coming off the bone try making a cassoulet with some white beans

Soak two big handfuls of white beans (haricot, alubia etc) over night in clean water

Next day bring them to the boil for 20 mins. A load of scum will float off. Rinse them by pouring more boiling water over them.

Joint the duck (I chop mine into 6 pieces.

Brown the duck with onions garlic and root vegetables in some goose fat or lard.

Cut 6 tomatoes into quarters

Chuck everything back in the pan with enough water to cover the duck and the beans. The tomatoes make their own liquid so it doesn't matter if they are out of the water..

Bring to the boil. Cover and simmer for 2 hours or until the beans are tender. Keep an eye on it and keep enough water in it to stop it catching.

Season.

Eat.

Much better the next day or even couple of days later.

DO NOT SALT IT until the beans have cooked. It stops the beans tenderising.

If you think your duck is not going to go far enough add some big slices of chorizo or sausisson sec, ham, lamb chops etc.

Makes a superb jiffy bag meal if you are out and about.

Can get a bit windy though

 

[Spikey DaPikey]

I like my ducks alive and quacking, as they remind me of when life was fun and simple

Then again, last month i had cripsy duck pancakes, and they were VERY nice