1st game bird

[Topgunners]

Went out very early his morning hoping to sort out some geese for one of my permissions and sod's law I'm standing waiting on one hill and 40-50 flew over the other hill about half-a-mile away.

 

Then I popped down to the river and got me a duck.

 

crispy shredded duck for tea tomorrow ,after I have marinated the breasts in my home-made sauce.

overnight.

 

 

Dave K

[PsychoAlchy]

was out and about early too on the 1st and didnt hear or see them just my luck lol.

 

will have anouther go l8er in the week with better results hopefully.

 

Enjoy your duck

[stupidsalmon]

Got the recipe for that crispy duck?

SS

[Topgunners]

Got the recipe for that crispy duck?

SS

 

This is the recipe I have used for ages-

 

Ingredients

1 tbsp sesame oil

1 red onion, thinly sliced

2 cm/¾in piece of fresh ginger, peeled and finely chopped or grated

1 tbsp red wine vinegar

4 tbsp cranberry sauce

1½ tsp Chinese five spice

1 large glass red wine

1 strip orange zest

½ orange, juice only

1 tsp brown sugar

coarse sea salt and freshly ground black pepper

4 thick duck breasts

vegetable oil

 

Method

1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving. Heat the sesame oil in a small saucepan and cook the onion until softened. Add the ginger and red wine vinegar. Bring to the boil and cook until the vinegar has almost cooked away. Stir in the cranberry sauce, ½ tsp Chinese five spice, the red wine, orange zest, orange juice and sugar. Bring to the boil and cook for 6-8 minutes until thickened slightly. Season with salt and remove the orange zest before serving.

2. Preheat the oven to 200C/400F/Gas 6.

3. Score the skin of the duck breasts several times with a sharp knife. Sprinkle over the remaining Chinese five spice, salt and pepper, then rub into the skin and score lines.

4. Heat a drop of vegetable oil in an ovenproof frying pan or roasting tray over a low-medium heat. Sit the duck skin-side down in the pan or tray and slowly fry for 10-12 minutes. Be patient at this stage as it will give you a really crispy skin as a result. Drain away all the excess fat. Turn the breasts over so they are skin-side up, and cook in the oven for 6-8 minutes (you may need a couple of minutes longer if the breasts are very thick).

5. Remove from the oven and leave to relax for about 5 minutes. This will ensure the duck breasts are tender while still keeping the skin crispy. The duck is now ready to serve on warm plates with a spoonful of hoisin sauce and accompaniment of your choice. Try some rolled in pancakes , stir-fried spinach and noodles or mashed potatoes flavoured with thinly sliced spring onions.

 

Yum Yum

 

Dave K

[stupidsalmon]

Cheers dave,

I'll give it a go once ive got my first duck of the season,

what do you reckon is the best duck to cook in this recipe?

SS

[Stumpy1]

Out on the marsh on Friday evening.

 

Plenty of birds about, and got a brace of mallard and a brace of teal for my trouble

 

Hopefully back out this week to have a go at the widgeon.......

[Topgunners]

Cheers dave,

I'll give it a go once ive got my first duck of the season,

what do you reckon is the best duck to cook in this recipe?

SS

 

The dead one.

 

:(

 

Dave K

[Aerova]

The dead one.

 

thanks made me smile ,and for the recipie

 

Congrats on the duck !

[Topgunners]

Out on the marsh on Friday evening.

 

Plenty of birds about, and a brace of teal for my trouble

 

Hopefully back out this week to have a go at the widgeon.......

OHHHHHHHHHHHHH NOOOOOOOOOO! Don't tell me we got 2 Teal on this forum.

 

1 is bad enough.

 

:o

 

Dave K