mOUse
9/15/2006, 01:53 PM
2
Crock Pot Wood Duck!
Serves 4
wild ducks (http://www.recipezaar.com/library/getentry.zsp?id=238), wood ducks, cleaned, plucked, and thoroughly rinsed
2 tablespoons butter (http://www.recipezaar.com/library/getentry.zsp?id=141), softened 15 ounces cream of celery soup 15 ounces chicken stock 1 teaspoon seasoning salt (http://www.recipezaar.com/library/getentry.zsp?id=359) 1/2 cup dry white wine (http://www.recipezaar.com/library/getentry.zsp?id=184) (chablis is good) 4 large carrots (http://www.recipezaar.com/library/getentry.zsp?id=213), peeled and chopped
Preparation:
Check the ducks thoroughly for shot -- remove any shot with tweezers.
Place the cleaned ducks neck-up in a crock pot.
In a separate mixing bowl, blend the butter, soup, chicken stock, seasoned salt and wine.
Pour the soup blend into the crockpot, over the ducks and add in the carrots.
Cook on the HIGH setting for one hour and then reduce to the LOW setting for 5 more hours. Halfway through the cooking time, flip the ducks upside down. Check for tenderness at the end of the 5 hours and cook for another hour if necessary.
Serve with rice.
A TIP: If you have trouble removing the feathers after scalding the duck, then make up a blend of half parafin and half beeswax and pour a little over the duck -- let it harden for a minute and then pull the feathers off.----------------------------------------------------------------
Duck Breast with Balsamic Vinegar
Serves 4
Baste
1 cup balsamic vinegar 1 tablespoon honey (http://www.recipezaar.com/library/getentry.zsp?id=155) Meat
4 (8-10 ounce) muscovy boneless duck breast halves (http://www.recipezaar.com/library/getentry.zsp?id=238) (about 3/4 inch thick) Seasoning
4 teaspoons finely chopped fresh thyme (http://www.recipezaar.com/library/getentry.zsp?id=348) 4 teaspoons finely chopped fresh marjoram (http://www.recipezaar.com/library/getentry.zsp?id=329) 1 teaspoon kosher salt (http://www.recipezaar.com/library/getentry.zsp?id=359) 1 teaspoon fresh ground black pepper (http://www.recipezaar.com/library/getentry.zsp?id=337)
Preparation:
Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of ¼ inch; score the skin in a diamond pattern.
Make the seasoning: in a small bowl, combine the seasoning ingredients.
Sprinkle the breasts with the seasoning, the brush all over with the baste.
Grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 minutes, basting and turning once halfway through grilling time.
The juices should be slightly pink, the skin golden brown and crisp.
Remove from the grill and allow to rest for 3-4 minutes.
Slice thinly on the bias and serve warm.
Crock Pot Wood Duck!
Serves 4
wild ducks (http://www.recipezaar.com/library/getentry.zsp?id=238), wood ducks, cleaned, plucked, and thoroughly rinsed
2 tablespoons butter (http://www.recipezaar.com/library/getentry.zsp?id=141), softened 15 ounces cream of celery soup 15 ounces chicken stock 1 teaspoon seasoning salt (http://www.recipezaar.com/library/getentry.zsp?id=359) 1/2 cup dry white wine (http://www.recipezaar.com/library/getentry.zsp?id=184) (chablis is good) 4 large carrots (http://www.recipezaar.com/library/getentry.zsp?id=213), peeled and chopped
Preparation:
Check the ducks thoroughly for shot -- remove any shot with tweezers.
Place the cleaned ducks neck-up in a crock pot.
In a separate mixing bowl, blend the butter, soup, chicken stock, seasoned salt and wine.
Pour the soup blend into the crockpot, over the ducks and add in the carrots.
Cook on the HIGH setting for one hour and then reduce to the LOW setting for 5 more hours. Halfway through the cooking time, flip the ducks upside down. Check for tenderness at the end of the 5 hours and cook for another hour if necessary.
Serve with rice.
A TIP: If you have trouble removing the feathers after scalding the duck, then make up a blend of half parafin and half beeswax and pour a little over the duck -- let it harden for a minute and then pull the feathers off.----------------------------------------------------------------
Duck Breast with Balsamic Vinegar
Serves 4
Baste
1 cup balsamic vinegar 1 tablespoon honey (http://www.recipezaar.com/library/getentry.zsp?id=155) Meat
4 (8-10 ounce) muscovy boneless duck breast halves (http://www.recipezaar.com/library/getentry.zsp?id=238) (about 3/4 inch thick) Seasoning
4 teaspoons finely chopped fresh thyme (http://www.recipezaar.com/library/getentry.zsp?id=348) 4 teaspoons finely chopped fresh marjoram (http://www.recipezaar.com/library/getentry.zsp?id=329) 1 teaspoon kosher salt (http://www.recipezaar.com/library/getentry.zsp?id=359) 1 teaspoon fresh ground black pepper (http://www.recipezaar.com/library/getentry.zsp?id=337)
Preparation:
Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of ¼ inch; score the skin in a diamond pattern.
Make the seasoning: in a small bowl, combine the seasoning ingredients.
Sprinkle the breasts with the seasoning, the brush all over with the baste.
Grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 minutes, basting and turning once halfway through grilling time.
The juices should be slightly pink, the skin golden brown and crisp.
Remove from the grill and allow to rest for 3-4 minutes.
Slice thinly on the bias and serve warm.