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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
SAUCY ROAST DUCK

Ingredients (saucy roast duck):
● 1 white Spanish onion (chopped)
● 2 cloves garlic (minced)
● 1 cup butter
● 1/2 cup ketchup
● 1-1/2 teaspoon freshly squeezed lemon juice
● 1 tablespoon Worcestershire sauce
● 1/2 teaspoon hot pepper sauce (Tabasco)
● 1/2 teaspoon salt
● 1/2 teaspoon pepper
● Two ducks, washed cold water, patted dry

Ingredients (brown butter and maple glazed turnips):

● 2 cups turnips (diced)
● 2 cups carrots (diced)
● 4 tablespoons unsalted butter
● 3/4 cup chicken broth
● 1 teaspoon chives
● 1/3 cup maple syrup
● 1 tablespoon apple cider vinegar

This recipe is adapted from The Canadian Cowboy Cookbook (2015) that I co-authored with Jean Paré and Gregory Lepine. This cookbook features traditional cowboy recipes and eclectic fish, fowl and wild game recipes. Remember that wild ducks do not have as much fat content as domestic ducks so they should be cooked slowly at a lower heat.
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1. Combine the first 9 ingredients in a saucepan, heat for several minutes until the butter is melted, and the ingredients are blended together.
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2. Split the ducks in half lengthwise by cutting along the breastbone and place them in an oven roaster breast side up. (If they’ve been breasted brown them in the roaster for a few minutes.)
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3. Pour the saucy sauce over the breasts and roast in a pre-heated oven at 350F for about 1-1/2 hours until the juice runs clear, an indication they’re fully cooked.

4. Baste the breasts at intervals so they don’t dry out. Let them stand for a few minutes before serving. Slice into bite size medallions.

I served a side dish of “Brown Butter and Maple Glazed Turnips” with the ducks, adapted from The Kitchen website: http://www.thekitchn.com/autumn-recipe-glazed-root-vege-157414.

1. Melt the butter in a large skillet and then add the diced turnips and carrots. Toss to coat and then sear them for a few minutes.
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2. Add the chicken stock, maple syrup, chives and apple cider vinegar to the skillet and cover with a lid. Bring the ingredients to a slow boil, for about 10 minutes.
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3. Remove the lid on the skillet and continue cooking the ingredients until the sauce is thickened and the vegetables are tender (test for softness with a fork).
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4. Season with salt and pepper to taste.
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5. If desired, garnish with some freshly chopped parsley. 

Ducks have rich red meat with a robust flavour that can stand up to bold red wines. Pair the saucy roast duck with an Australian Shiraz or Grenache or look for a “GSM” blend, which has Grenache, Shiraz, and Mourvedre. For a beer pairing, go with Dubbel, dark Trappist or abbey ales and doppelbock (a powerful German beer), which are fairly strong brown beers or with an India Pale Ale because of the saucy flavour of the recipe. ■



 
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