Duck With Wild Rice And Mushrooms
|Ducks||10 Pound (Two 5 Pound Birds)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Giblets and neck||1 Cup (16 tbs) (Or As Required)|
|Water||5 Cup (80 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dried crushed thyme/1/2 teaspoon chopped fresh thyme||1⁄4 Teaspoon|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||6 Cup (96 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Wild rice||1 1⁄2 Cup (24 tbs)|
|Giblet stock||3 Cup (48 tbs), use hot|
|Dried crushed sage/1 teaspoon chopped fresh sage||1⁄2 Teaspoon|
|Dried crushed thyme/1 teaspoon chopped thyme||1⁄2 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Wipe ducks with a damp cloth, pat dry, prick the skin with a fork, and sprinkle the cavities with the 1/2 tsp salt and pepper.
Place ducks breast down on a rack in a shallow open roasting pan large enough to accommodate them comfortably.
Roast at 350 degrees about 25-30 minutes per pound.
After 45 minutes, turn the ducks breast up, prick again, and continue cooking.
Periodically remove excess fat from the pan.
The ducks are cooked when the skin is crisp and a drumstick moves easily.
Remove from the rack to a preheated platter.
Sprinkle with the 1 tsp salt and set in a warm place.
Drain the fat from the roasting pan, leaving the brown drippings.
As soon as the ducks are in the oven, rinse the giblets and necks.
Place them in a saucepan with the water, the 1/2 tsp salt, 1/2 tsp freshly ground pepper, bay leaf, the 1/4 tsp thyme, 1/2 stalk celery, and the small onion.
Bring to the boil, skim carefully, reduce heat, and simmer 1 1/2 hours or until the giblets are tender and the stock somewhat reduced.
Strain the stock, keep warm.
1 hour before serving time, melt the butter in a heavy-bottomed saucepan.
Add the chopped onions, mushrooms, and celery.
Stir to coat the vegetables.
Cook 2-3 minutes.
Add the rice, stir again, and cook 3-4 minutes more.
Add the hot stock, the remaining herbs, salt, and pepper.
Bring to the boil, reduce heat, cover, and bake in the oven 30 minutes or until the rice is tender but not mushy and the stock is absorbed.
When the ducks are ready, stir the heavy cream into the drippings in the roasting pan.
Place over medium heat, stirring and scraping the particles off the pan.
Pour this sauce over the rice, and gently mix it in with a fork.
Taste, add more salt if desired.
To serve, run a small sharp knife along the middle of the breastbone of the duck, then carefully cut under the breast meat on each side.
Snip out the rib cage, using poultry shears.
Spread the 2 sides apart gently.
Spoon the stuffing into the cavity, heaping it up lavishly.
Garnish the platter with plenty of parsley.
Alternately, spoon a bed of the rice dressing around the duck in the platter.