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Re: game recipe's
Posted: Mon Oct 23, 2017 11:03 pm
by CockerCanuck
Ips, we eat a lot of ducks in our house. Many of my favourite recipes come from the LL Bean Game Cookbook. Which is a kind of traditional old book but also has some nice anecdotes about hunting and fishing by the author. The most popular recipe in our house is Black Duck A La Bangor done in a dutch oven with turnips and onions. Since a Black duck is a first cousin to a Mallard I know it would be good with them as well. I just tried and googled Black Duck A La Bangor and the authors name Donald Angus Cameron and it came up on my computer. If that does not work let me know and I will scan it and PM to you. Both my sons when they were boys could have anything they wanted for dinner on their birthday and almost always chose this.
Re: game recipe's
Posted: Mon Oct 23, 2017 11:12 pm
by CockerCanuck
How do you in the UK cook woodcock? I was out with Fergal today and brought home a brace. I do enjoy hunting these funny little birds but can't say I have yet hit upon a recipe that I truly enjoy. I usually find myself thankful they are not larger
Re: game recipe's
Posted: Tue Oct 24, 2017 9:53 am
by ips
CockerCanuck wrote: ↑Mon Oct 23, 2017 11:03 pm
Ips, we eat a lot of ducks in our house. Many of my favourite recipes come from the LL Bean Game Cookbook. Which is a kind of traditional old book but also has some nice anecdotes about hunting and fishing by the author. The most popular recipe in our house is Black Duck A La Bangor done in a dutch oven with turnips and onions. Since a Black duck is a first cousin to a Mallard I know it would be good with them as well. I just tried and googled Black Duck A La Bangor and the authors name Donald Angus Cameron and it came up on my computer. If that does not work let me know and I will scan it and PM to you. Both my sons when they were boys could have anything they wanted for dinner on their birthday and almost always chose this.
Thanks CC will look for it
Re: game recipe's
Posted: Tue Oct 24, 2017 9:55 am
by ips
CockerCanuck wrote: ↑Mon Oct 23, 2017 11:12 pm
How do you in the UK cook woodcock? I was out with Fergal today and brought home a brace. I do enjoy hunting these funny little birds but can't say I have yet hit upon a recipe that I truly enjoy. I usually find myself thankful they are not larger
Only had it once as part of a game terrine. I believe traditionally it is eaten whole but don't fancy that myself. Naj will know that's for sure
Re: game recipe's
Posted: Tue Oct 24, 2017 10:05 am
by Naj
You mean roasted on a crouton with its trail (guts) intact.
I just gut mine, brown them in a pan and then finish in the oven. Then make a sauce of the pan juices.
Classic recipe for duck breasts is with orange. Fry them skin down to crisp up the skin then flip them over and finish in a hot oven for 20 minutes or so .... I like mine medium to well done. Put them unde4 foil to rest then slop in some booze to deglaze the pan then fresh orange juice. Reduce both down. You can add orange segments if you have them but I always add orange marmalade so you get quite sharp/sweet sticky sauce.
Naj
Re: game recipe's
Posted: Tue Oct 24, 2017 10:06 am
by ips
Yep that's the one, crouton and entrails.....think I will give that a miss.
Re: game recipe's
Posted: Tue Oct 24, 2017 10:22 am
by CockerCanuck
There are a lot of ways to cook ducks and everyone has different taste but all the ones I use fall into one of two categories. Long and slow in some sort of sauce, usually with a citrus base of some type to add sweetness. Or hot and fast but only to medium rare. It seems counter intuitive because we always cook poultry to such a high internal temperature but duck meat is rich and dark more like beef. I like mine still quite pink in the middle exactly the same way I would like a slice of roast beef. mmmm I may have to put a couple out for dinner tonight!
Re: game recipe's
Posted: Tue Oct 24, 2017 10:28 am
by CockerCanuck
ips wrote: ↑Tue Oct 24, 2017 10:06 am
Yep that's the one, crouton and entrails.....think I will give that a miss.
I had this once. They do them this way in the French speaking parts of Canada, they even still had the head and beaks still on them. Kind of elegant in a gruesome Victorian sort of way but I know what would happen if I presented this to Mrs.CC. I would be out on the deck sharing them with Hamish.
Re: game recipe's
Posted: Tue Oct 24, 2017 10:34 am
by ips
CockerCanuck wrote: ↑Tue Oct 24, 2017 10:28 am
ips wrote: ↑Tue Oct 24, 2017 10:06 am
Yep that's the one, crouton and entrails.....think I will give that a miss.
I had this once. They do them this way in the French speaking parts of Canada, they even still had the head and beaks still on them. Kind of elegant in a gruesome Victorian sort of way but I know what would happen if I presented this to Mrs.CC. I would be out on the deck sharing them with Hamish.
Ha, me too
I believe traditionally the beak skewers the body whilst roasting and presented that way (or something) it has to be a French thing
Re: game recipe's
Posted: Tue Oct 24, 2017 1:07 pm
by Naj
Yeah, you shove the beak through the gut, the same with snipe. The birds crap as they flush so in theory the gut should be clean, allegedly.
