Pot-Roasted Wild Duck Recipe
Ingredients
| 4 wild ducks (about 2 pounds each) | ||
| Amber rum | ||
| Limes | 8 , peeled | |
| 8 peppercorns, cracked | ||
| Papaya leaves | 4 | |
| Bacon drippings | ||
| Soybean Oil | 3 Tablespoon | |
| Shallots | 12 | |
| 1/3 cup amber rum | ||
| Stock | 1/2 Cup (16 tbs) | |
| Carrot | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Sprig thyme | 1 | |
| 1 parsley sprig | ||
| Green hot pepper | 1 To taste | |
| 2 cups hot stock | ||
| Butter | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Bread slice | 8 , toasted | |
| Butter | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
