Wild duck with port wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Wild ducks | |
| 4 | Rashers streaky bacon | |
| 2 | tablespoons | Butter or oil |
| 1 | Lemon; juice of | |
| 8 | tablespoons | Port wine |
| Salt; cayenne pepper, and | ||
| ; black pepper | ||
| 1 | teaspoon | Mushroom relish; (optional) or |
| 1 | teaspoon | Mushroom ketchup; (optional) |
| 2 | tablespoons | Orange marmalade |
Directions
Cover breasts with bacon, put into roasting tin with fat or oil.
Cook in oven at 350øF (180øC) for about 35 minutes.
Before serving, remove bacon (use as garnish).
Score breasts along breastbone 2 - 3 times.
Sprinkle with salt and pepper.
Pour port wine and lemon juice over, return to oven for 5 minutes.
Put the birds on warmed dish.
Reduce pan juices on stove top with marmalade and mushroom relish.
Flamb‚ birds by pouring 2 tbsps warmed brandy over and lighting at table.
Serve gravy separately.
Converted by MC_Buster.
NOTES : Wild duck has a superb flavour, far superior to farm duck. The Scots like to hang them to give them a 'gamy' flavour, about a week before cooking in cold weather; three days if warmer, when a greenish tinge on the thin skin of the belly will be seen, but this is optional. This recipe can be used for widgeon or teal, and as they are smaller, they will only need half the cooking time. All game birds should be thoroughly washed in cold running water; dry carefully; do not overcook. Remember, older birds can be quite tough. You may need to add thin sheets of pork fat over the bird if it is very lean; do not overcook.
Converted by MM_Buster v2.0l.