Cooking Duck Confit

Duck Dinner – Entertain Your Guests With A Duck Hunting Poem And An Enticing Recipe!

Duck hunting has been popular for centuries and is considered a very exciting and rewarding hunt. The avid hunter will spend weeks preparing for the upcoming season. Between training bird dogs, checking gear, purchasing new equipment, and practicing the duck call, duck hunting becomes a passion, not just a seasonal hobby. The duck hunter who enjoys duck season spends his time and money on the basics; a shotgun, camouflage clothing, and perhaps a duck call, but the hunter who devotes his life to the sport spends his off-season in preparation for his next chance at the hunt. The avid duck hunter will invest in a duck boat, decoys, dogs, and blinds, and even when he’s not actively preparing for next season, he’s thinking about it. Wonderful stories exist of regal kings and their courts sitting around a lavish dinner of duck and goose. The king’s fool stands and says a few words about the feast and the group then digs in to feast. Duck hunting is a long tradition enjoyed throughout history and throughout the world.

For the passionate duck hunter waiting to engage in his sport, he finds many ways to occupy his time. There are dozens of items available, such as books, games, collectibles, decorative items, decoys, recipes, and even creative writing all devoted to his favorite fowl. For the hunter looking to entertain his guests with a dinner of duck and a poem as in the tradition of kings and courts long past, there are many different options:

• A duck hunting poem about the love of the hunt.

• A humorous poem about the rigors of hunting.

• A poem about the beauty of ducks.

Along with the poem, a hunter must find his favorite recipe for wild duck. While there are many available, here is one option:

Tame Rice and Wild Duck

• 1 wild duck, cleaned and ready to cook

• 2 cups minute rice

• 2 cups duck stock

• 1 onion, chopped

• 1½ teaspoons salt

• 1 teaspoon pepper

• 1/8 teaspoon red pepper (optional)

Instructions:

Place the wild duck in a 4-quart pot and cover with water. Add the onion, salt, pepper and any other preferred seasonings, and bring to a boil. Reduce the heat and slow cook for 1½ hours. Remove the duck and place it on a warm platter.

Bring two cups of reserved stock to a boil; water may be added if necessary to round out the measurement. Add the minute rice to boiling stock, cover, and let stand twenty minutes. Place the fluffed rice around the duck and garnish with parsley.

Makes three to four servings.

About the Author

Download Abhishek’s FREE 66 Pages Ebook, “How To Play And Enjoy Hunting Video Games” from his website http://www.Hunting-Guru.com/100/index.htm . Only limited Free Copies available.

What’s the best method for cooking a wild duck?

I love duck or pheasant stuffed with a wild rice dressing.

Stuffed Duck

I have filled wild birds with rice stuffing many times, and roasted in cooking bags. I would not boil the bird first, bur the stuffing should be cooked.
I use a good stock, often made from neck, tip of wings and some meat. I cook a mixture of brown long grain rice and wild rice in the stock, add canned sliced mushrooms – and juices from the tin – chopped celery chopped liver, chopped sauteed onions and a pinch of thyme. Cook until finished, but still moist. I fill the bird with this, season with salt and pepper and some herb – thyme, rosmary or sage, put it in a cooking bag and roast it in the oven until preferred doneness.. I like fairly low heat and long slow roasting.
I may remove bird from bag and roast a few minutes high in oven with high heat to make it crisp.
The rest of the stuffing make a good side dish.
——————————————————————————-
WILD DUCK/GOOSE IN GRAVY

2 Ducks or 1 Goose
Lard or shortening
Flour
Water
Salt
Pepper
1 sm Apple, quarter
1 Potato, chunked
1 Onion, quarter
7 Potatoes, cut up
2 Onions, quarter

Lightly salt and pepper inside of bird(s). Roll in flour to coat.
Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour
to pan drippings. Cook and stir until brown. Add water, salt, and
pepper. Cook and stir until thickened. I usually make 4-5 cups of
gravy.

Stuff cavities with apple, onion, and chunked potato. Put potatoes and
onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 – 4
hours or until the meat is falling off the bones — tender and moist.
Serve 1/2 duck to each person or slice goose. Pass potatoes, onions
and gravy.

The Test Kitchen: The Technique for Duck Confit – Gourmet Magazine

Anolon Cookware….

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