Slow day on ROFF.......hm.......

Eat it with someone who
will appreciate it.
Kevin

Sounds quite delicious.
Haven't had a duck since Thanksgiving. It's time for one.
I like the simple and direct approach you suggest. I do prefer a blackberry
jam reduction to cherry or currant.

--
Stev Lenon 91B20 '68-'69
When the dawn came up like thunder

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

In article , says...
If this is an invitation you're on! That is, if I ever make it over the
big pond.

--
Herman, testing his wings.


You betcha!

Kevin,
and bring your pike rod.

--
reply to: kevin dot vang at minotstateu dot edu

In article ,
lid says...
You'll
get rid of a lot more grease if you slow roast a duck than
if you flash roast it in a blast furnace. Roast at 325F for
2 or 3 hours (until the breast is ~150-160) THEN turn the
oven to 400F for as long as it takes to brown the skin, not
more than 20-30 minutes longer.


If you change the numbers from 150 to 120, so your finishing
temp is around 150, then I'll buy it.

Kevin

--
reply to: kevin dot vang at minotstateu dot edu

Kevin Vang wrote:

it. Pluck as much by hand as you can (OBROFF: you can
recover many useful feathers for flytying from a duck)
then singe off the remaining down with a blowtorch, and
pick out any pinfeathers with a pliers.

next time you might want to try dipping the plucked bird in was and
then scrapping it off, takes any remaining feather material off but
leaves the skin in tact.

Wayne Knight wrote:

try dipping the plucked bird in was

that would be *wax*, not was.

Wayne
the typing impaired

"Kevin Vang" wrote in message
...
In article ,

...you must pluck
the bird. I know it's a pain, but if you skin it or
breast it out, you will be punished by having to eat
dry flavorless meat....

Remainder of excellent sounding recipe snipped.

Breasting a wild duck or goose can result in a superb, succulent dish,
quickly and with a minimum of effort. Simply coat the breast
liberally with oil or fat of choice and grill rare to medium rare over
a very hot charcoal fire. This should take no more than 3-4 minutes,
maximum, per side of a mallard breast or 6-8 for goose.....depending
on heat and desired degree of doneness. Err on the minimal
side......as you noted, this meat WILL dry quickly and fatally.

I've served this to quite a few people who had previously given up on
wild duck and goose. All of them found it to their liking and adopted
the method.

Wolfgang

"Kevin Vang" wrote in message
...
In article ,

...you must pluck
the bird. I know it's a pain, but if you skin it or
breast it out, you will be punished by having to eat
dry flavorless meat....

Remainder of excellent sounding recipe snipped.

Breasting a wild duck or goose can result in a superb, succulent dish,
quickly and with a minimum of effort. Simply coat the breast
liberally with oil or fat of choice and grill rare to medium rare over
a very hot charcoal fire. This should take no more than 3-4 minutes,
maximum, per side of a mallard breast or 6-8 for goose.....depending
on heat and desired degree of doneness. Err on the minimal
side......as you noted, this meat WILL dry quickly and fatally.

I've served this to quite a few people who had previously given up on
wild duck and goose. All of them found it to their liking and adopted
the method.

Wolfgang

Kevin Vang wrote:
In article , says...

If this is an invitation you're on! That is, if I ever make it over the
big pond.

--
Herman, testing his wings.



You betcha!

Kevin,
and bring your pike rod.


Thanks, I'll keep this in mind :-). A preparation for duck I'd love to
do myself, at least once, is peking duck. The problem (for me) is that
there are too many possibilities to **** up :-). Your recipe is nice and
simple, I'll try it sometime.
Mouthwatering image:
http://www.ctmenusonline.com/images/...ng_duck_17.jpg

--
Herman

Kevin Vang wrote:
In article , says...

If this is an invitation you're on! That is, if I ever make it over the
big pond.

--
Herman, testing his wings.



You betcha!

Kevin,
and bring your pike rod.


Thanks, I'll keep this in mind :-). A preparation for duck I'd love to
do myself, at least once, is peking duck. The problem (for me) is that
there are too many possibilities to **** up :-). Your recipe is nice and
simple, I'll try it sometime.
Mouthwatering image:
http://www.ctmenusonline.com/images/...ng_duck_17.jpg

--
Herman

On Wed, 16 Feb 2005 00:49:11 -0600, Kevin Vang wrote:

(snipped)

then singe off the remaining down with a blowtorch, and
pick out any pinfeathers with a pliers.

Wax. Have bucket of liquid paraffin wax there (be very careful making
it liquid. Double boiler or outdoors recommended. Highly flammable).
Dip the defeathered duck in the hot wax, let it cool to solid, strip
the wax. Almost all the pinfeathers come right off. Been there, seen
it done, never done it myself. My mother warned me to never learn how
to clean wild game and I took the lesson to heart. No problem, as my
husband's not a hunter and I don't eat any wild game other than
squirrel, rabbit, and pheasant. Well, fish, but that's different.
Fish are easy.

Ladies leg waxing stuff might work, too, but they may add perfumes and
coloring. I don't know, as I've never tried the crud.

Cyli
r.bc: vixen. Minnow goddess. Speaker to squirrels.
Often taunted by trout. Almost entirely harmless.

http://www.visi.com/~cyli
email: lid (strip the .invalid to email)