A resourceful neighbour arrived at our doorstep this afternoon wielding two brace of duck.
This evening was a total first for our household of game bird plucking.
It wasn't particularly unpleasant or difficult, but has anyone any advice to offer on best practice?
I'm also open to recipe suggestions for lean duck breast?
Thanks in advance,
Colin
Posted on: 01 September 2008 by manicatel
Can't help with the plucking.
As for the recipes,
well "lean" & duck is a bit of a problem, as duck naturally has a fair bit of fat.
Maybe it would be best to cook the breast with the fat on & then remove the fat prior to serving.
I like Duck with a fruity sauce.
Raspberry, blueberry, or there's always the classic Orange, if its not too 70's for you.
Score the duck skin with a sharp knife, then
Fry on all sides & finish it off in a fairly hot oven for about 15-20 mins. Let the duck rest for a couple of minutes before carving the breast, pour the sauce over it & serve it with a salad or sauteed potatoes.
I make a raspberry sauce by blitzing up some fresh rasberries, warming them in a pan add a bit of rasberry jam & raspberry vinegar. Pass through a sieve, reduce it to a nice smooth consistency, whisk in a knob of butter just before drizzling over the duck breast, which I like with the fat on & pink in the middle.
Or let the duck go cold, slice the breast fairly thinly & serve with a rhubarb compote on a salad bed.
Its kinda rich & probably not very healthy but then its not the sort of meal I have every day!
Matt.
