Oddman Posted December 6, 2009 Report Share Posted December 6, 2009 I've just eaten the best meal I've ever cooked. 1pm start plucking - blimey there's a lot of feathers on a duck 2.30 pm finish plucking with judicious use of blowtorch 3 heads and feet off. drawing and washing 4pm bacon and onions in a casserole. Brown the pheasant (an old cock) in another pan. Pheasant into the casserole, flame with calvados, some cider chicken stoken and a bit of dijon - into the oven at 150 degrees. 4.20pm Mallard goes in on it's side (orange up it's ****) Main oven 220 degrees 4.30 pm G&T 4.40pm Get spuds on. Turn Mallard over pour over some chicken stock and orange juice S&P. Put in Woodcock (wrapped in pancetta) 4.50pm Steam veg over spuds. Make toast 5pm Birds out. Reduce sauces and thicken with beurre manie (paste made of butter and plain flour). Take innards out of Woodcock chop these put in a pan with lemon juice, brandy S&P. 5.10pm Start carving birds and serving Roast Mallard with orange sauce Pheasant with a Dijonish sauce Woodcock on a crouton spread with a 'pate' made of its offal - first time I've eaten it - very good Girardin red Burgundy Applause Quote Link to comment Share on other sites More sharing options...
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