Post by sandy on Mar 17, 2009 17:21:01 GMT -6
I grew up in Southwestern Iowa, wild duck was a common meal for us on Sunday-
1) Mallard duck
2) oranges & apples
3) stick of butter
4) orange juice- regular sized can
5) garlic
I prefer doing this with Mallard. Serve one mallard per person, remember folks, this is wild game not as big & fatty as the raised ones-
Clean the duck in cold water. Pat dry. Stuff the duck losely with ( pieces) oranges , apples and a dash of garlic. More oranges then apples
Melt the stick of butter and add 1/2 or the orange juice from the can. Heat together, add some rosemary, maybe some pepper & a hit of red wine.
In a preheated oven at 350, roast duck for 30 minutes.
Start glazing duck with the orange butter sauce every ten minutes or so- a lot.
Remove duck, glaze a final time and let cool a bit.
Serve !
Red wine, wild rice, sourdough bread............... My mom used to make a wild rice & cheese casserole but I never got the recipe.
Prost-
1) Mallard duck
2) oranges & apples
3) stick of butter
4) orange juice- regular sized can
5) garlic
I prefer doing this with Mallard. Serve one mallard per person, remember folks, this is wild game not as big & fatty as the raised ones-
Clean the duck in cold water. Pat dry. Stuff the duck losely with ( pieces) oranges , apples and a dash of garlic. More oranges then apples
Melt the stick of butter and add 1/2 or the orange juice from the can. Heat together, add some rosemary, maybe some pepper & a hit of red wine.
In a preheated oven at 350, roast duck for 30 minutes.
Start glazing duck with the orange butter sauce every ten minutes or so- a lot.
Remove duck, glaze a final time and let cool a bit.
Serve !
Red wine, wild rice, sourdough bread............... My mom used to make a wild rice & cheese casserole but I never got the recipe.
Prost-