Subject: Wild Duck (4) Collection
From: [email-masked] (Jim Weller)
Date: 11 Feb 2000 05:42:45 -0700
Newsgroups: rec.food.recipes

Soy-Braised Wild Duck
Wild Duck and Barley Soup with Hoisin Sauce
 Vietnamese Bbq Duck Breast

    Title: Soy-Braised Wild Duck
 Categories: Game, Jw, Duck
    Yield: 4 Servings
 
    4    Dressed wild duck carcasses,
         -legs, wings and necks
         -removed [save for stock]
    1 cup  Soy sauce
  1/2 cup  Sake or dry sherry
    3 Tbsp Vegetable oil
    2    Scallions; cut in 1" pieces
    3 cl Garlic; minced
    1    2" piece ginger; sliced
    3    Star anise
    1 ts Peppercorns; cracked
    1 Tbsp Sugar
 
Soak ducks in cold water at least 1 hr; drain and soak in salted water
another hr. Drain and marinade in soy sauce and wine for at least one
hour and up to overnight. Drain and reserve marinade.
Heat oil in a large casserole. Add scallions, garlic, ginger, star
anise and cracked peppercorns and cook over moderately high heat
until fragrant about 5 min. Add soy sauce and wine mixture, sugar,
and 1 cup of water and simmer gently for 10 minutes.
Add ducks, breast sides up. Cover, reduce heat to moderately low, and
simmer, turning birds every 15 minutes, until the juices run clear
when pierced with a fork, about 45 minutes. Remove from heat and let
stand covered for 10 minutes. Transfer birds to a platter; keep warm.
Strain braising liquid and skim off fat.
Serve with herbed rice, butter sauteed root vegetables [turnip,
parsnip and/or carrots, diced] and the soy braising liquid.

Jim Weller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Wild Duck and Barley Soup with Hoisin Sauce
 Categories: Game, Grains, Soups, Jw, Duck
    Yield: 8 Servings
 
    2    Duck breasts
    2    Bay leaves
  1/4 ts Hot red pepper flakes [optl]
    8    Peppercorns; cracked
    6 cup  Stock; any
  1/2 cup  Pearl barley
    1    Carrot; peeled and diced
    1 sm Potato; peeled and diced
    1 sm Onion; peeled and chopped
  3/4 cup  Cabbage; chopped OR
         Green leaves from a cauli-
         Flower; chopped
  1/4 ts Cayenne [optional]
  1/2 ts Poultry spice OR
    1 ts [heaping]prepared mustard OR
    1 Tbsp [heaping] Hoisin sauce
 
In a 3 qt. soup pot, simmer the duck breasts, bay leaves and
peppercorns in stock for 1/2 hour. Add the red pepper flakes at the
beginning if using them. Add barley and simmer 1/2 hour.
Remove breasts, bone and shred meat with the grain. [Do not cut or
chop across the grain.] Return meat to the pot. Add vegetables and
balance of the seasonings and simmer 1/2 hour. Add the cayenne now if
using it.
This soup is particularly good with Hoisin sauce added.

Original recipe by Jim Weller.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Vietnamese Bbq Duck Breast
 Categories: Duck, Grill
    Yield: 2 Servings
 
    4    Duck breasts, deboned and
         -skinned
    2 Tbsp Oil
    4 Tbsp Vinegar
    1    Clove garlic, minced
  1/2    Inch chunk ginger root,
         -crumbled
  1/2 ts Dried chile peppers or more
 
This recipe is equally good with wild duck, partridge or ptarmigan.
Cut the breasts away from the bird and marinade at least two days in
the other ingredients. The peppers can be increased up to 2 tsp
according to taste. Drain breasts and grill over charcoal/gas,
brushing on extra marinade as required. Serve with rice.

Recipe by: Jim Weller
 
MMMMM

                                              YK Jim

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