SC - Re: A fennel question

[Olwen the Odd]

You are speaking of domestic duck, not wild correct?

Wild duck should be baked and only baked.  Just ask my sister-in-law she
tried to boil one. eeek!

Hear is how I do it.

Clean and skin the duck, remove any fat and any pellets you can find.  (I
usually find there is very little to no fat on a wild duck.)  Stuff with
either cooked rice or and apple in the cavity.  Place on a baking rack
breast side up.  Salt to taste.  Bake at 350 for about 1 hr or until done.

To serve; throw away the rice or apple.  (This will absorb some of the wild
flavor and to most is uneatable.) I like to place the duck on a bead of wild
rice for presentation.  One duck per person as wild ducks are usually small.

Lady Jana


> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Stefan li Rous
> Sent: Thursday, July 20, 2000 10:17 PM
> To: SCA-Cooks maillist
> Subject: SC - In need of duck/goose recipes..
>
>
> Angus MacIomhair asked:
> > I've got a small problem...
> > I plan on cooking duck or goose this saturday.
> > While I enjoy the taste of both I haven't had too much
> experience in cooking either of them. =(
>
> Check this file in the FOOD section of my files:
> duck-goose-msg    (14K)  6/20/00    Cooking duck and goose. Recipes.
>
> I had never cooked a duck before, but last Yule, with some simple
> instructions from Phlip, I cooked one that came out fairly well. Good
> enough that I turned around and did two more with the same recipe for
> my Crown Luncheon at Candlemas. The Crown and Entourage seemed to like
> it. There wasn't any left over.
>
> This is edited from a computer chat conversation with Phlip. While still
> a bit rough, I think you should be able to follow it.
>
> -----------
> Basic duck roasting, 101-
>
> When you roast a duck, remove all the loose interior fat, and wash
> it in cold water. Cut off the neck skin (use it to roast in strips
> along with the rest of the duck).
> Throw the fat in the bottom of the pan, and let it render.
>
> Take a fork, and pierce the skin all over, without piercing
> the flesh- to do that easily, pinch it up and pierce that.
>
> Bare neck gets saved with the wings, for stock.
>
> Then, take your duck, and salt the living bloody blue blazes
> out of it, inside and out.
>
> Slow roast them for 2 hours, at about 250 degrees.
> Breast side up, placed on a grill so all the fat can drain.
>
> When almost but not entirely done, Skin them, and disjoint them,
> having previously removed the wings to save for stock.
> Cut the skin into strips, and cook them until they're crispy.
> Breast meat should be rare.
> The skin should almost be done to cracklins.
>
> Arrange the sliced breast meat on the platter around the outside,
> then put the legs and thighs on one interior end of the breast meat,
> and the skin on the other.
>
> Can be served hot, but still tastes good luke warm to cold.
>
> OK. Now, easy sauce......
> A jar of jam or preserves- I used strawberry for Thanksgiving, but
> marmalade or boysenberry, or whatever will work as well.
>
> Half that volume of a dry red wine, in which you've steeped whole
> peppers for several hours or overnight, and strained.
>
> Mix together, heat, and serve next to the duck. If you can, set it
> up so it stays warm and liquid over Sterno or a votive candle type
> of thing, but it also is good, if a bit solid, cold.
>
> I use whole pepper because they are easier to strain out.
>
> Heating the wine with the peppers in it and reducing it helps too,
> if you're short on time.
>
> You don't want the sauce real hot, just liquid.
> Another variation for the sauce, is to add an additional 1/4 of
> the jam volume hot pepper jelly.
>
> Won't be greasy, if you pierce the skin, salt the duck, then render
> down the skin- at least, no more greasy than well-cooked french
> fries or donuts.
>
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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