How Would You And Mr Ditchman Go About Cooking This ?

[marsh man]

Here yer go , I shot this Saturday night and plucked it today , I normally stick it in a casserole dish and put a tin of Red or White wine sauce over it and stick it on low in the oven , any simple recipes from you chefs and don't forget the most important word SIMPLE ......   THANKS

[ditchman]

pour boiling water over it ...dry it off.....stuff it with crumb and FRESH HERBS...cook it breast down...then finish off breast up.............make gravy from juices and from vedgetable water.....serve with plum sauce...and choice of nice fresh vedge

(if you pour boiling water over it...first uncooked....it will crisp the skin up beautifully)

[marsh man]

6 minutes ago, ditchman said:

pour boiling water over it ...dry it off.....stuff it with crumb and FRESH HERBS...cook it breast down...then finish off breast up.............make gravy from juices and from vedgetable water.....serve with plum sauce...and choice of nice fresh vedge

(if you pour boiling water over it...first uncooked....it will crisp the skin up beautifully)

I will try the boiling water trick , when you say cook it breast down , into what , gravy ? , and at what heat ( gas ) and for how long breast down and then to finish it off.

P S   Any time you want a duck ( Mallard ) or a Pheasant then let me know and I will send you one up either fresh or frozen f o c .     MM

[ditchman]

you will cook it out of the gravy on some sort of rack.....at about 180-200  degs......a chicken would take about 1 and 1/2 hours...that would be slightly less...breast up for 1/2 and hour

a good vedge to have with it ...is carrotts ...well mashed ...butter ...black pepper..and a good tot of sweet sherry......delice...

[amateur]

If I can add my two-pennorth.

You need to suspend the duck on a rack so that the flesh doesn’t go soggy in the fat drippings, however, if you boil some spuds for 10 minutes, drain them well, then put them in the fat for the last half hour, you will have superb roasties.

I would actually roast the duck for no more than 1 hour.

[Weihrauch17]

1 hour ago, marsh man said:

Here yer go , I shot this Saturday night and plucked it today , I normally stick it in a casserole dish and put a tin of Red or White wine sauce over it and stick it on low in the oven , any simple recipes from you chefs and don't forget the most important word SIMPLE ......   THANKS

Looks like it did of fright 😁

4 minutes ago, Weihrauch17 said:

Looks like it did of fright 😁

Died!

[Lloyd90]

35 minutes ago, Weihrauch17 said:

Looks like it did of fright 😁

Died!

He only takes headshots 

[ditchman]

i dont bother with all the faff of making my own roaties anymore............i just buy aunt bessies roast pots ...BUT.......i cook them in 1/4" of oil in a pirex dish and turnthem once....they come out perfect

when making the gravy ...dont forget to spoon off most of the fat/oil...

[Weihrauch17]

2 minutes ago, Lloyd90 said:

He only takes headshots 

Clinical 🤣

[marsh man]

37 minutes ago, amateur said:

If I can add my two-pennorth.

You need to suspend the duck on a rack so that the flesh doesn’t go soggy in the fat drippings, however, if you boil some spuds for 10 minutes, drain them well, then put them in the fat for the last half hour, you will have superb roasties.

I would actually roast the duck for no more than 1 hour.

THANKS for your helpful advice 

32 minutes ago, Weihrauch17 said:

Looks like it did of fright 😁

Died!

Believe it or not , the ole duck had badly broken wing and that side of the body was covered in blood , I plucked it today and the only mark on it's body was a very slight mark on the breast which could had been done by my dog when he brought it back across our fleet dyke.

3 minutes ago, Lloyd90 said:

He only takes headshots 

Tell yer what Lloyd you might not be far off the ball , I was always taught to fire at the bird where it is going and not where it have been , even with geese , it is always far better to give them more lead rather than not enough , a few bits of shot around the rear end will only result in a leg or legs down , whereas a few bits of shot around the beak area will often result in one very dead goose .  MM

[Lloyd90]

6 minutes ago, marsh man said:

Tell yer what Lloyd you might not be far off the ball , I was always taught to fire at the bird where it is going and not where it have been , even with geese , it is always far better to give them more lead rather than not enough , a few bits of shot around the rear end will only result in a leg or legs down , whereas a few bits of shot around the beak area will often result in one very dead goose .  MM

I have seen it said, 

“Shoot the pilot, not the plane” 👍🏻👍🏻🤣

 

[marsh man]

4 minutes ago, Lloyd90 said:

I have seen it said, 

“Shoot the pilot, not the plane” 👍🏻👍🏻🤣

 

A lot of truth in that Lloyd , when we first started out on the long road of shotgun shooting we joined the local wildfowling club in 64 , in those days they didn't have any marshes to shoot on but the estuary was free shooting , the only practise we had then was some clay shooting in the Summer months , we were never into clays and in those days you could shoot Starlings , this was ideal as we had a big allotment on the edge of the marshes , the allotments either side had Pigs and free range Chickens so we were never short of Starlings , we bought cartridges at 12/6d ( 65p ) a box and fired them all at Starlings , we even bought two ole hammer guns for a fiver and left them up the garden , at first we were only getting the odd few but as we improved we were getting well into double figures with a box of shells so when the season started we had our eye in , we also had a lot of English Partridges and these were a good introduction for rough shooting , the last thing you want to do is walk around all morning and a ole cock bird jump up and you haven't got a clue where to take it on , trouble is nowadays it is no longer to get the type of shooting we were brought up on , clays are alright but a very poor substitute for walked up game and rough shooting in general .   MM

[Lloyd90]

36 minutes ago, marsh man said:

A lot of truth in that Lloyd , when we first started out on the long road of shotgun shooting we joined the local wildfowling club in 64 , in those days they didn't have any marshes to shoot on but the estuary was free shooting , the only practise we had then was some clay shooting in the Summer months , we were never into clays and in those days you could shoot Starlings , this was ideal as we had a big allotment on the edge of the marshes , the allotments either side had Pigs and free range Chickens so we were never short of Starlings , we bought cartridges at 12/6d ( 65p ) a box and fired them all at Starlings , we even bought two ole hammer guns for a fiver and left them up the garden , at first we were only getting the odd few but as we improved we were getting well into double figures with a box of shells so when the season started we had our eye in , we also had a lot of English Partridges and these were a good introduction for rough shooting , the last thing you want to do is walk around all morning and a ole cock bird jump up and you haven't got a clue where to take it on , trouble is nowadays it is no longer to get the type of shooting we were brought up on , clays are alright but a very poor substitute for walked up game and rough shooting in general .   MM

It’s also done for a lot of good dog work as well mate, serious lack of access to game, walked up and rough shooting has (in my opinion) created an environment where people don’t get the opportunity to train dogs to as good a standard. 
 

Taking dogs beating where they’re miles ahead flushing don’t matter as long as the bird flies over a line of guns but if you want to see real good dog work walked up rough shooting is one the best days shooting you can have, taking a small bag for the pot over tidy trained dogs. 
 

 

[ditchman]

On 14/11/2023 at 20:12, marsh man said:

Here yer go , I shot this Saturday night and plucked it today , I normally stick it in a casserole dish and put a tin of Red or White wine sauce over it and stick it on low in the oven , any simple recipes from you chefs and don't forget the most important word SIMPLE ......   THANKS

well how did it go ?