pin Posted October 15, 2007 Report Share Posted October 15, 2007 Shot a nice high duck on a day @ SS's syndicate on Sat. Thought I better do him justice.. Sliced roast duck with caramelised damson and port reduction. Fantastic Quote Link to comment Share on other sites More sharing options...
Dougy Posted October 15, 2007 Report Share Posted October 15, 2007 looks really nice but i would have to go home after for something to eat Quote Link to comment Share on other sites More sharing options...
Mungler Posted October 16, 2007 Report Share Posted October 16, 2007 Where's the chips and tommy sauce? Quote Link to comment Share on other sites More sharing options...
berettaman1 Posted October 16, 2007 Report Share Posted October 16, 2007 Hhhhmmm, lovely, I can taste the PORT allready !. Quote Link to comment Share on other sites More sharing options...
Dunkield Posted October 16, 2007 Report Share Posted October 16, 2007 Aaagggghhhh Quote Link to comment Share on other sites More sharing options...
pavman Posted October 16, 2007 Report Share Posted October 16, 2007 umm very nice and what duck was it we shot? Mallard,,, Quote Link to comment Share on other sites More sharing options...
Axe Posted October 16, 2007 Report Share Posted October 16, 2007 Pin that looks absolutely delicious, well done. What are the rounds served with it? Quote Link to comment Share on other sites More sharing options...
pin Posted October 16, 2007 Author Report Share Posted October 16, 2007 Caramelised damsons, very tart to cut through the richness of the duck and the intense port reduction Quote Link to comment Share on other sites More sharing options...
Cranfield Posted October 16, 2007 Report Share Posted October 16, 2007 Where's the chips and tommy sauce? Philistine...................................................................... ...............they are always on a side plate. :good: pin, that looks delicious. Quote Link to comment Share on other sites More sharing options...
Axe Posted October 16, 2007 Report Share Posted October 16, 2007 Caramelised damsons, very tart to cut through the richness of the duck and the intense port reduction I have never seen these before, i'll have to google them. Still look damn tastey. Quote Link to comment Share on other sites More sharing options...
pin Posted October 16, 2007 Author Report Share Posted October 16, 2007 Damson's are like cooking plums basically, more acidity to them Quote Link to comment Share on other sites More sharing options...
Axe Posted October 16, 2007 Report Share Posted October 16, 2007 Just googled them then found your reply. I was going to reply 'silly me, thier plums!'. Now I have the flavour of Damsons in mind, the dish sounds even more tastey. Quote Link to comment Share on other sites More sharing options...
Iaindp Posted October 16, 2007 Report Share Posted October 16, 2007 Shot a nice high duck on a day @ SS's syndicate on Sat. Thought I better do him justice.. Sliced roast duck with caramelised damson and port reduction. Fantastic Hi John, The duck looks awesome. Can you send me the recipe? I'm Iain (the one who shot the other duck on Saturday) Quote Link to comment Share on other sites More sharing options...
pin Posted October 16, 2007 Author Report Share Posted October 16, 2007 I'd had a few red wines and just made it up, from memory... 3-4 damsons halved and de-stoned Good few spoons of good brown sugar Some port Sea salt You could equally pan fry the duck or roast it, if roasting make sure the skin is dried right off then brush with oil and salt to get it crispy Take the roasting juices or the pan juices and de-glaze the pan with a splash of brandy mixed with the juices of one damson, scrape all the tasty bits up. Add the port and reduce 10x, to almost nothing. Strain and keep warm In a pan (or the same pan if pan frying) add a little butter and the halved damsons sprinkled with a little sugar, then sprinkle over the sugar to get a good caramel going Slice duck, arrange with the damsons and spoon over the warm reduction I think that's what I did :unsure: Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted October 16, 2007 Report Share Posted October 16, 2007 :unsure: dUDE THAT LOOKS AWSOME,....iM DRIBBLING!!! Quote Link to comment Share on other sites More sharing options...
tikkamark Posted October 16, 2007 Report Share Posted October 16, 2007 I just roast any ducks or pheasants i shoot add a bit of mashed potatos,gravy and a good bit of stuffing...jobs a good un :unsure: I dont have a very creative flare for cooking Quote Link to comment Share on other sites More sharing options...
BSA Shaun Posted October 17, 2007 Report Share Posted October 17, 2007 Damson's are like cooking plums basically, more acidity to them I have a damson tree in my garden, not keen on them myself so if you are ever around help yourself, to the whole tree if you want :unsure: Quote Link to comment Share on other sites More sharing options...
caeser Posted October 17, 2007 Report Share Posted October 17, 2007 Very creative and looks superb. Well presented. :unsure: Quote Link to comment Share on other sites More sharing options...
Stealth Stalker Posted October 18, 2007 Report Share Posted October 18, 2007 Shot a nice high duck on a day @ SS's syndicate on Sat. Thought I better do him justice.. Sliced roast duck with caramelised damson and port reduction. Fantastic Looks lovely mate, glad you enjoyed the day. Apart from your first shot in front of everyone :good: Seems like yesterday you helped un crate the 8 inch high little duckies on to our flight pond, now your serving them up in a port reduction SS Quote Link to comment Share on other sites More sharing options...
pin Posted October 18, 2007 Author Report Share Posted October 18, 2007 I have to say I did have a massive pang of guilt, but it was super tasty Quote Link to comment Share on other sites More sharing options...
Suffolk shooter Posted October 18, 2007 Report Share Posted October 18, 2007 umm very nice and what duck was it we shot? Mallard,,, You know those white ones............................................................................ SS Quote Link to comment Share on other sites More sharing options...
soreshoulder Posted October 18, 2007 Report Share Posted October 18, 2007 why tease me why?? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.