Instructions: Take each duck breast fillet and splice it open lengthwise the flat and long way (see diagram) Lay a piece of bacon on each split duck breast. Gently simmer for approximately 1 hr. Remove the fat from cooled juices and store duck in this. Trim any excess fat off the duck (wild ones don’t usually have much so don’t worry too much). Duck: 4 Mallard Breast Fillets-or-6-8 Wood Duck Breast Fillets. Turn breast and cook for a further 2 minutes. 2011 Palliser Estate Pencarrow Pinot Noir Certain migratory birds can be hunted in season, but not sold. You may use wild duck or farmed and the slow cooking makes it the perfect no-fuss option for Christmas dinner. Trim off excess skin. Add 1 T olive oil, the onions, carrots, bacon and celery and sauté until they begin to soften. Put the lid on and then reduce to a simmer for 2-2½ hours or until the meat is falling off the bone. Peppered duck with vanilla mash, pea & wild mushroom ragout 12 ratings 4.9 out of 5 star rating A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas Add 1 T olive oil, the onions, carrots, bacon and celery and sauté until they begin to soften. Place Duck breast skin side down to cook for 2 minutes. Set aside and keep warm. Slice each breast across the grain into five slices. Carve the duck by removing the legs. Cook for around 2-21/2 hours at 140cels and enjoy. That usually brings the duck to a decent medium rare. I can PM you the recipe if you like. Subcategories: Bird recipes, Fish recipes, Lamb recipes, Other recipes, Pork recipes, Venison recipes Butchering pheasant, Pheasant recipes Pheasant Breast Wrapped in Bacon Farmed duck breasts are on average around 150g-200g and have a thick layer of fat under the skin, which needs to be melted out in cooking. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down. Leave to stand for 5 minutes. Remove ducks and set aside. This will enable the fat of the Duck breast to render as the meat cooks. Add the chicken stock, duck fillets and herbs. A great dish to share with whanau and friends. In a small heavy bottomed saucepan add sugar and water and bring to the boil over medium to high heat. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Teal rank at the top of many lists of best-eating ducks. Pour off rendered fat and then cook for a further 2 minutes skin side down, again pour off the rendered fat. In a large enough pot for both ducks, brown the ducks on all sides in a little oil. Serve with your preferred seasonal sides -we love Jerusalem artichokes and dark leafy greens in winter. Soak the duck in the salt water overnight to remove the gamey. Heat the olive oil in a cast iron casserole and gently cook the bacon, onion, carrot and celery until the onion is tender. It is very good cold. Wipe the duck inside and out with a paper towel. ... Crispy Skin Duck Breast My Kitchen Rules NZ. Put 15g of butter, the parsley and the half orange inside the bird and … Mostly I pan sear my wild duck breasts, skin on, and serve them with just some salt and pepper (celery salt is excellent, too), or sometimes with a … These diminutive fast … Drain off any fat in the pot. Did you know that the only way you can get a hold of wild duck in this country is by shooting it yourself, or having extraordinarily generous hunter friends who share their bounty? TEAL Á L'ORANGE. This will enable the fat of the Duck breast to render as the meat cooks. With a heated metal skewer, score the skin of the Duck breast in a criss-cross pattern. Flour and season with salt and pepper an oven bag, place duck in breast down to keep the meaty part in juices, slice an apple and orange into rings and place on top of duck. Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. The Best Duck Breast Skinless Recipes on Yummly | Dried Duck Breast, Duck Breast With Apples, Duck Breast With Raspberry Coulis. Remove ducks and set aside. Mix together salt and water. Increase the heat and add the mushrooms, tossing for a minute or two. Combine the water and onion soup mix and stir well. 2010 Kennedy Point Reserve Cabernet Sauvignon, ½ cup red wine (Cabernet Sauvignon is good), 1 tsp salt + freshly ground pepper to taste. Place the potatoes, carrots, and onion in the bottom of the crock pot. Other Ingredients: A strip of bacon for each fillet. Place in the preheated oven, in your oven proof handled frying pan for 5 minutes or until the juices nearly run clear and the meat is medium rare. Remove the ducks and they ought to fall into pieces. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. Cook them like you would a good steak! Once again pour off excess fat. Run your knife either side of the breastbone, then work it between the breast meat and the bone until the meat falls away. cream, star anise, Orange, butter, thyme, duck breasts, salt and 10 more. With a heated metal skewer, score the skin of the Duck breast in a criss-cross pattern. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side. Heat a frying pan with an oven proof handle over a medium heat. In a large enough pot for both ducks, brown the ducks on all sides in a little oil. Heat a frying pan with an oven proof handle over a medium heat. Drain off any fat in the pot. 6. When slow cooked, they will fall apart and become very tender. The Grand Marnier sauce gives the duck a very rich flavor. Change … Add the ducks back into the pot with the tomatoes, herbs and seasoning. After reducing heat to medium-low add chicken stock, duck fat and wine. Duck, Orange & Watercress Salad Fresh, flavoursome, and healthy. Flip them over and give them the same time on the other side. Edited 2 time(s). Place Duck breast skin side down to cook for 2 minutes. In today’s episode, we are searing wild duck breasts and finishing with a Grand Marnier sauce. Meat usually falls off bones-yummy!If having cold, leave duck in bag to cool so juices reabsorb into meat. Whisk in the crème fraiche and simmer until the sauce thickens (about 10 minutes). Jan 28, 2014 - Explore jeannie bateman's board "Wild Duck Recipes ", followed by 209 people on Pinterest. Allrecipes - Recipes for Australia and New Zealand home cooks. April 2010: Kaia's Blue Duck Pour over the red wine and allow to boil and reduce by half. Tender and succulent, these duck breasts never fail to impress. Approx weight 400 gms per pack.. Click on the picture below to try out this delicious recipe Preheat the oven to 180oC. Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. Add enough of the stock to ensure that the ducks are about 2/3 covered and bring to the boil. Pour over the ducks and … Layer partially cooked noodles, diced tomatoes, about ¼ of spaghetti sauce, fried duck breast, shredded cheese and then remainder of sauce in medium glass baking dish. As easy as searing them in the pan then finishing in the oven. I used my duck breasts [refpenny.wordpress.com] to make an Asian dish - Duck in a Spicy Orange Sauce from Gillie Basan’s Vietnamese Food and Cooking. Last edit at 06/18/2009 11:05PM by PennyG. 00698 Duck Breast Twin Pack. I had never eaten, let alone cooked wild duck, and let me tell you, it is an entirely … See more ideas about Duck recipes, Wild duck recipes, Recipes. You want it to reduce over the cooking time but still have lots of gravy left at the end. It was very delicious. Place the ducks on top. I like to serve this on a big platter with mashed potato (or pumpkin or kumara), the rich gravy (thickened if you prefer) and a fresh salad of orange segments, pomegranate seeds and toasted almonds. Boneless Duck Breast skin on two per pack. We were the lucky recipients of some teal ducks recently from our hunting friends Hank and Holly. Check our Recipe section for ideas. Keep an eye on the stock level and if it gets too dry over the cooking time top up with water or more stock. It’s the law. Bake at 350 degrees for about 25 minutes or until cheese is melted and bubbly. To help remove pin feathers, try singeing over a gas flame. Handy size – convenient with one double breast included 500gm. 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