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Welcome to the Cookin' With Gary Lick
Please send your duck recipes to
garyd1@bellsouth.net
Duck with Mushrooms
2 ducks cut in pieces
1 small clove garlic,minced pinch thyme
4 ounces cubed ham
1 teaspoon chopped parsley
1/2 pound mushrooms
Salt and pepper
3 tablespoons butter
12 small white onions
1 tablespoon flour
Brown duck in butter. Add rest of ingredients except for onions.
Saute 10 minutes. Stir often. Cover 1/2 of mixture with
water.
Simmer about 30 minutes until done. Add onions for the last 15
minutes.
I use the small pearl onions in a jar. They have a nice flavor.
Marvelous Mallard Breasts
Fresh Ducks
Flour
Morton's Nature Seasoning
(Garlic salt, onion salt, black pepper, MSG)
Salt & Pepper
Cooking oil
2 eggs
1 cup of milk
Filet breasts from ducks. Place on cutting board and cut across the
grain in 1/2 inch strips. Beat out with a tenderizer. Beat the eggs
and mix with milk. Mix Nature's seasoning, salt, pepper and flour.
Dip the strips in the egg batter then dredge in the flour mixture.
Drop in hot oil. Remove as soon as brown. Do not over cook.
One duck serves 2 people.
Roast Wild Duck
Wipe the duck, after it is dressed, with a damp
cloth and rub inside and out with salt and pepper. Stuff with apples, pared,
cored and quartered, or place a few peeled onions in the body, of fill
with a stuffing of equal parts chopped apple, bread crumbs and chopped
parboiled onions, season highly with salt and pepper and minced salt pork.
Brush with melted butter, add a little boiling water and cook in a very
hot oven (450) for twenty-five to fourty-five minutes, basting often.
Garnish with overlapping slices of small oranges.
Wild Duck and Goose also
a simple recipe for Pheasant
The following recipe is very simple and is always a hit.
My husband is a hunter and has taken this recipe with him on out of town
hunting trips.
I find that both the ducks and geese have very little fat, so this
makes them very juicy and tender. I also always cook the goose to
medium rare.
Ducks are cooked well done, but not over done. I am guessing,
(I go by smell) that two geese take about one hour at 350 degrees and the
goose would be about the same for one.
In a bowl mix the following together.
2 tbsp of grainy dijon mustard
2 tbsp of orange marmelade
1 tsp of lemon juice
1 tsp of worcestershire sauce
1 tsp of minced ginger
1 to 2 garlic cloves minced
Mix altogether and cover liberally. Keep some to baste as they
are cooking.
(Season with salt, pepper)
Pheasant recipe:
This is an old favourite for pork chops, but is very good with pheasant.
1 can of mushroom soup
Mushrooms sliced (saute with butter and garlic first)
1/4 cup of cooking sherry
1 to 2 cloves of garlic minced
optional: finely chopped celery or finely
chopped onions
Cut pheasant into pieces, and mix all the ingredients about and cover
pheasant in a oven proof dish.
Cook at 350 degrees for 1 to 1 1/2 hours. Do not over cook, again any
game bird will become very dry and tough if you over cook them.
Enjoy! ~ Carole
Duck Conft
4 duck leg portions with thighs attaching excess
fat trimmed and reserved (about 2 pounds)
1 tbs. plus 1/8 tsp. kosher salt
½ tsp. fresh ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1½ tsp. black peppercorns
½ tsp. table salt
4 cups olive oil
Lay the leg portions on a platter, skin
side down.
Sprinkle with 1 tbs. of the kosher salt and black
pepper.
Place the garlic clove, bay leaves, and sprigs
of thyme on each of 2 leg portions. Lay the remaining 2 leg portions,
flesh to flesh on top, put the reserved fat from the ducks in the bottom
of a glass or plastic container. Top with the sandwiched leg portions.
Sprinkle with the remaining 1/8 teaspoon kosher
salt.
Cover and refrigerate for 12 hours. Preheat
the oven to 200 degrees F. Remove the duck from the refrigerator.
Remove the garlic, bay leaves, thyme, and duck
fat and reserve.
Rinse the duck with cool water, rubbing off some
of the salt and pepper. Pat dry with paper towels. Put the
reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled
cast-iron pot.
Sprinkle evenly with peppercorns and salt.
Lay the duck on top, skin side down.
Add the olive oil.
Cover and bake for 12 to 14 hours or until the
mat pulls away from the bone. Remove the duck from the fat.
Strain the fat and reserve.
Pick the meat from the bones and place it in
s stoneware container.
Cover the meant with some of the strained fat,
making a ¼ inch layer.
The duck confit can be stored in the refrigerator
for up to one month.
The excess oil can be stored in an airtight container
in the refrigerator and used like butter for cooking. The tinge of
duck taste in the oil is wonderful and I use the oil to roast potatoes,
cook green beans and pan-fry veal.
Smoked Duck Stew With Smoked Duck
Dumplings
2 tbs. olive oil
6 tbs. finely chopped onions, in all
¼ cup small diced potatoes, blanched
¼ cup small diced celery
¼ cup small diced carrots
¼ cup small diced parsnips
¼ cup small diced turnips
12 ounces finely chopped smoked duck meat, in
all
¼ cup chopped tomatoes, peeled and seeded
2 tbs. finely chopped basil
1 tbs. plus 1 tsp. minced garlic
3 cups duck stock
1 cup wine
Salt and black pepper
1 large egg
½ cup flour
½ tsp. baking powder
2 tbs. chopped green onions
Small loaf of crusty bread
Essence
In a large pot, heat the olive oil.
When the oil is hot, sauté 4 tbs. chopped
onions, the potatoes, celery, carrots, parsnips and turnips and sauté
for 2 minutes.
Add the 1 ½ cups of the duck mean, the
tomatoes, basil and 1 tbs. minced garlic. Stir in the stock and the
red wine.
Season with salt and black pepper. Bring
the liquid up to a boil and reduce to a simmer. Simmer for 20 to
25 minutes.
In a mixing bowl, combine the egg, beer, remaining
garlic, 2 tbs. onions, ½ cup duck meat, flour and baking powder
together.
Season the batter with salt. Whisk until
smooth.
Turn the heat up to high under the stew.
When the stew starts to bubble, place spoonfuls
of the dumpling batter into the stew. Cook the stew covered for 3
minutes or until the dumplings are cooked thoroughly. Ladle
the stew into a large bowl.
Arrange the dumplings over the stew.
Garnish with green onions and crusty bread.
Yield: 4 servings
Spicy Duck Empanadas With Gravy
½ pound duck breast, shredded
1 tbs. Southwest seasoning
1 tbs. olive oil
½ cup fresh sweet corn kernels
¼ cup seeded and chopped pablano, New
Mexican green or Anaheim Chile pepper
1 tsp. salt
½ tsp. crushed red pepper flakes
4 turns freshly ground black pepper
3 tbs. minced shallots
1 tbs. minced garlic
2 cups beef stock, in all
2 teaspoons cornstarch
1 large egg, beaten with 2 tbs. water
½ cup sour cream
2 tbs. chopped cilantro
Preheat the fryer. In a sauté
pan, heat the olive oil.
Season the duck meat. When the pan is hot,
add the duck and stir-fry for 1 minute. Stir in the corn, peppers
salt, red pepper flakes, black pepper, and the remaining 1 tsp. Southwest
seasoning and sauté for 1 minutes.
Add the shallots and garlic and continue sautéing
for 1 minute.
Stir in 1 ½ cups of the stock and bring
to a boil.
Combine the remaining ½ cup stock with
the cornstarch and whisk into the filling mixture. Cook for 5 minutes
over high heat .
Remove from the heat and strain off the gravy.
Return to the gravy to a small saucepan and bring
to a boil and let it reduce for 5 minutes.
Remove the dough from the refrigerator and cut
the dough into 12 pieces. Using your fingers, gingerly press
the dough out into small circles, about 1/8-inch thick. The dough
must be handled with care to keep it from cracking. Brush the dough
rounds with some of the egg wash.
Spoon a heaping spoon of the filling in the middle
if each round of dough, fold over to form a half-moon pie shape and crimp
the edges with a fork. Brush the tops of the empanadas with more
egg wash.
Place the empanadas in the hot oil and fry until
golden brown, about 3 to 4 minutes. Remove from the oil and drain
on a papper-lined baking sheet. Season the empanadas with salt and
pepper.
For cilanto cream: In a small mixing bowl, combine
the sour cream, lemon juice, and fresh pepper. Roll the empanadas
up in parchment paper and cut the empanadas in half. Drizzle the
gravy in the center for the halved empanada and top with the cilantro sour
cream. Yield: about 12 dozen
Empanada Dough
1 cup masa harina
½ cup flour
½ cup yellow cornmeal
½ tsp. baking powder
½ tsp. Southwest seasonings
½ tsp. salt
½ tsp. fresh ground black pepper
1 tbs. lard
1 cup warm water
In a mixing bowl combine the masa harina, flour,
cornmeal, baking powder, Southwest seasoning, salt and pepper, mix thoroughly.
Cream in the lard and add the water a little
at a time, working the mixture until all I completely incorporated.
Using your hand, form the dough into a log about
12 inches across and refrigerate for about 20 minutes.
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