Roast Wild Duck
With Wild Rice
from "Wild Game Cuisine"
by George Politis
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3 wild ducks, or farm-raised wild species, such as mallards
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Salt & freshly ground pepper
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3 small onions, peeled & quartered
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3 Bay leaves
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3 Tbsp. butter
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3 Tbsp. olive oil
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1/2 cup dry red wine
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1/2 cup + 2 cups water
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2 cups homemade chicken stock, or canned low-salt broth
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1 cup wild rice
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1 cup long-grain rice
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1/3 cup brandy
If using domestic ducks, render the fat. Preheat oven to 400°F.
Wash ducks, and pat dry; season well with salt and pepper. Insert a
quartered onion and a bay leaf into the cavity of each bird, and truss.
Heat butter and olive oil together in a large skillet, and sauté
ducks, one at a time, over medium-high heat, until well browned. Place the
ducks side by side on a rack in a large roasting pan, and pour red wine and 1/2
cup water into the bottom of the pan. Cover and roast for 45 minutes,
basting frequently, Uncover and continue cooking until ducks are tender
and the juice of a pierced breast runs pink, about 30 minutes more.
Meanwhile, combine the remaining 2 cups water, chicken stock and wild rice in
a medium saucepan. Bring to a boil, and simmer until rice just begins to
split. At this point, add the long-grain rice, and simmer until both
rice's are tender but still chewy. Add the brandy to the saucepan during the last
5 minutes of simmering; season rice with salt and pepper to taste.
Place ducks on a large serving platter, and serve surrounded with the flavored
rice.
Makes 8 Servings.
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