You are here

Pot-Roasted Wild Duck

world.chef's picture
  Wild ducks 8 Pound (4 Ducks, 2 Pound Each)
  Amber rum 1 Tablespoon
  Limes 8 , peeled
  Peppercorns 8 , cracked
  Papaya leaves 4
  Bacon drippings 1 Tablespoon
  Soybean oil 3 Tablespoon
  Shallots 12
  Amber rum 1⁄3 Cup (5.33 tbs)
  Stock 1⁄2 Cup (8 tbs)
  Carrot 1
  Garlic 1 Clove (5 gm), crushed in a garlic press
  Thyme sprig 1
  Parsley sprig 1
  Green hot pepper 1
  Hot stock 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Cornstarch 2 Tablespoon
  Bread slice 8 , toasted
  Butter 1⁄4 Cup (4 tbs)

Wipe the duck with rum.
Place 2 limes and 2 peppercorns in the cavity of each duck.
Wrap the birds in papaya leaves to tenderize and refrigerate 12 hours.
Brush bacon drippings on each bird.
Heat the oil in a Dutch oven and saute ducks and shallots until the birds are brown on all sides.
Heat rum, ignite it, and pour it, while still flaming, over the birds.
Add the 1/2 cup stock, carrot, garlic, thyme, parsley, and hot pepper.
Cover Dutch oven.
Cook in a 475°F oven 30 minutes.
Cut the breasts in one piece and slice off remaining meat; reserve.
Discard limes and peppercorns.
In a mortar, pound the carcasses until broken up.
Pour the hot stock into the Dutch oven; add the broken carcasses and boil 10 minutes.
Remove the hot pepper.
Strain the stock and return to the Dutch oven.
Mix butter and cornstarch.
Add to the stock; stir over medium heat until slightly thickened.
Add salt and pepper to taste.
Fry toasted bread in butter until golden and crisp.
Arrange meat on croutons.
Pour sauce over all.
Garnish with Stuffed Sweet Peppers .
Serve remaining sauce from a sauceboat.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)