To prepare the birds for braising, pluck the feathers. Cut off and discard the wing tips.Remove the coarse guard feathers, leaving the duck covered with down. Melt a cake of paraffin and paint the duck, using a brush and covering the entire surface of the bird with the hot wax. Allow the paraffin to harden and pull it off. It will carry the feathers with it. Ducks shot in the spring are frequently strong flavored. To remove some of the wild taste, it is very important to marinate the ducks before baking. You can use a simple solution of half water and half vinegar, or strong salt water to which a tablespoon of baking soda has been added. Or try 2 cups vinegar (any type), 2 cups dry red wine, 2 cups water and 5 sprigs of fresh thyme for 2 ducks. Marinate the ducks for several hours or overnight in the refrigerator. Rinse, dry, then stuff with sliced apple or celery. Remove the stuffing before serving the duck; it will have absorbed the strong flavor.
Braised Wild Duck Or Goose
Preheat oven to 400 degrees F. Rub ducks inside and out with salt. Choose a roasting pan that is large enough to accommodate the birds without crowding. Put the pan in the oven to preheat. Place bay leaves, peppercorns, thyme, allspice, celery and apple chunks inside the ducks, dividing evenly between ducks.
Tress the ducks with butcher twine so that they retain their shape while cooking. Pour oil into the hot roasting pan and place the ducks in, breast side up. Brown for approximately 20 minutes, turning after 10 minutes to brown all sides. Lower oven temperature to 325 degrees F. Add onions and carrots and turn the birds breast side down. Cover and cook 20 more minutes. Then add half the wine and half the stock and continue to braise the birds for 1-1/2 hours more, covered. Turn the birds occasionally (every 20 minutes or so) during the braising, adding the remaining wine and stock as needed to keep the roasting pan moist. Should all liquid evaporate, add a little water.
To test for doneness, pinch drumsticks with fingers. If they don't yield, continue cooking. Transfer cooked birds to a baking sheet and cover to keep warm. Strain juice from the roasting pan into a small saucepan.
Carefully skim off all fat from the juice and discard. If more than a 1/2 cup of juice remains, boil it briefly to reduce the amount. Dissolve arrowroot or cornstarch in 2 tablespoons burgundy or water and add to juice to thicken. Stir, bring to a boil and remove from heat. Add the butter and stir again. Taste and correct the seasonings if necessary. Before serving, split the ducks in half lengthwise, removing loose bones from inside. Place the ducks on a cookie sheet in a 500 degree F. oven for approximately 10 minutes to crispen. Serve immediately. Serves 4.
Per serving: 693 calories; 41.6 g fat;(25.1 g saturated fat; 54 percent calories from fat); 206 mg cholesterol; 650 mg sodium.
Comment: My husband made this one day at the fire department for his co-workers and they loved it!
Source: The Detroit News
Broiled Wild Duck
(Allow one-half duck per serving unless very small)
Preheat the broiler and place the rack 5 inches beneath it. Split the ducks down the back and flatten them by pressing the breastbone with the heel of your hand. Rub both sides wth olive oil and sprinkle with salt and pepper. Place the ducks, skin side down, on the broiler rack and cook 5-7 minutes on each side for rare, 10-12 minutes for medium. In a small saucepan melt the butter and add the lemon juice and parsley. Put the ducks on a warm platter and pour the butter sauce over them.
Source: The Fannie Farmer Cookbook
Roast Wild Duck
Wipe ducks dry. Blend salt, pepper, and 1/4 tsp. rosemary, and sprinkle over ducks, inside and out. Combine onion, apple, celery and orange; stuff each cavity with half the mixture.
Put ducks on roasting rack, breast sides down. Roast 30 minutes at 325 degrees F. Combine butter, pepper and remaining 1/4 tsp. rosemary, and baste ducks with this mixture.
Roast 1 hour longer, basting occasionally until tender. Empty cavities and discard contents of ducks before serving. Serves 4-6.
Stir Fry Duck Breast
In resealable plastic bag, combine ducks and Teriyaki with Pineapple Juice Marinade, reserving 1/4 cup marinade. Seal bag and refrigerate 2 hours. Fillet breast meat and dice it. In wok, saute diced duck breasts in 2 tablespoons of Teriyaki with Pineapple Juice Marinade; add Seasoned Salt And Garlic Pepper to taste. Add vegetables and stir fry until vegetables are tender crisp. Add a few shakes of sesame seed oil and drizzle reserved 1/4 cup Teriyaki with Pineapple Juice Marinade over vegetables. Cook additional minute. Serve over rice.
Makes 4 servings.
Wild Goose With Giblet Stuffing
Stuffing:
Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the corn bread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter. Bake, uncovered, at 325 degrees F. for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Yield: 6 to 8 servings.
Source: The Taste Of Home Recipe Book (1993)
Texas Barbecued Duck
(Wrapping ducks in foil tenderizes and keeps them moist.)
Rub ducks with oil; brown under broiler. Brush ducks with half the Rio Grande Barbecue Sauce; place 1 tblsp. sauce in each cavity. Wrap each bird closely in heavy foil; bake in shallow pan in slow oven (325 degrees F.) 1 hour, or until tender. Remove foil last 15 minutes and spoon over remainder of sauce.
To Grill Outdoors:
Proceed as above, browning over hot coals and finishing over slow coals.
Rio Grande Barbecue Sauce:
Saute 2 tblsp. chopped onion in 1/4 cup butter. Add 1/2 cup ketchup, 1/2 cup lemon juice, 1/4 tsp. paprika, 1/2 tsp salt, 1/4 tsp. pepper, 1/4 tsp. ground red pepper, 2 tblsp. brown sugar and 2 tblsp. Worcestershire sauce. Simmer 15 minutes.