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DUCK RECIPE

Discussion in 'Uncategorized Threads' started by smsnyder, Nov 27, 2007.

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  1. smsnyder

    smsnyder Well-Known Member

    Joined:
    Jan 29, 1998
    Messages:
    4,830
    cook duck on a brick stove. after cooking duck for an hour throw duck away and eat bricks.
     
  2. Frank C

    Frank C Well-Known Member

    Joined:
    Jan 29, 1998
    Messages:
    2,865
    This recipe has been modified from the LL Bean Fish and Game cookbook P 151. “Braised Pheasant Marsala” I added, dropped etc. Enjoy- Frank C.

    2-3 Duck breasts, boneless
    12 mushrooms
    3-4 Shallots (like Onions and available in any market)
    clove of garlic, sliced
    2 Tb. Dry Marsala wine
    1 Tb. Flour
    ½ cup or so of chicken broth

    cut the breasts into strips and sauté in some oil or lard, remove from oil or lard.
    Saute the mushrooms in the oil till moisture is removed then add to the duck in a casserole dish.
    Further add some butter and sauté the shallots and garlic, after a few minutes add the flour and cook lightly (do not brown) stirring for a minute or so.
    Off heat add the Marsala and the ¼ cup of chicken broth, reheat and stir to thicken, add more broth as necessary to make a “gravy”. Pour this over the Duck and Mushrooms and bake for 40 minutes in a cover dish at 450F. I serve over a bed of wild rice. Make sure you make enough gravy ….
     
  3. smsnyder

    smsnyder Well-Known Member

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    Jan 29, 1998
    Messages:
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    thanks
     
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