South African game recipe for wild Duck

When the late Frank Swainston was chef at Constantia Uitsig in the leafy suburb of Constantia, Cape Town, this was said to be the restaurant's biggest selling dish. He really did use wild duck for this South African game recipe, which is why the cooking time is relatively long. Cut it down to no more than an hour if you are forced to use ordinary duck (which strictly speaking then won't be game) for the recipe. You really should use home-made stock for this South African game recipe; and Franck's recipe is included here. Also look for dried wild porcini mushrooms rather than substituting ordinary button mushrooms which are generally easier to find. The extra effort and expense will improve the final results of what is a very special South African game recipe.

The better the quality of wine you use, the better this dish will taste. Ideally cook with the same wine you serve the meal with - like a good Shiraz.

Ingredients
3 x 1.4 kg wild ducks
salt and freshly ground black pepper
olive oil
6 stalks celery, finely chopped
6 medium-sized carrots, finely chopped
4 large onions, finely chopped
300 g streaky bacon
1 small bunch fresh thyme
4 bay leaves
5 ml juniper berries, crushed
strong meat stock
750 ml good red wine
30 ml corn look at, Collectible Quilts starch
50 g dried wild mushrooms, soaked in warm water
500 g fresh brown mushrooms, sliced
butter for frying
6 cloves garlic, peeled and finely chopped
handful fresh parsley, stalks removed and chopped

Method
Make the stock from beef knuckle bones, three carrots, an onion, three stalks of celery and a head of garlic. Cut the veggies into pieces and brown in some oil in a pot why not visit, RTR - Ready to Run Models on top of the stove. Also brown the meat, but in the oven, not in the pot. have a look at, Metal Detectors Add 60 ml tomato try, Natural Soap Making purée and bouquet garni made with a bay leaf, thyme, and parsley stalk (no leaves) to the veggies and brown. Then add the roasted bones to the pot consider, Jewellery or Jewelry Tools with the browned vegetables try, Types of Geofiction Literature and cover with 10 litres of cold water. , Collectible Quilts Bring to the boil, skim and then simmer for between eight and ten hours. Top up with water , Collectible Folk Art if necessary, bearing in mind that you need to keep the bones covered with water also look at, Dead animal removal all the time. Pour the stock through a fine sieve and then boil in a fresh pot , Wood Carving Little People until the liquid reduces by half. Allow to cool.

When it comes to cooking the wild duck, preheat the oven to 250 °C. Trim the fat off the ducks and chop off the wing points if the butcher hasn't done this already. Rub with olive oil and place checkout, RC Plane Parts on a tray in the oven. When the oven comes to temperature, look at, Diecast Trucks roast for about 20 minutes until the meat if golden brown. Remove from the oven and cool. Then cut in half, and remove the backbone.

Now brown the vegetables also look at, Collectible Rugs and Carpets with the bacon and herbs consider, Painting for Children in a saucepan on the stove. Add the roasted ducks and juniper berries to the pan and cover with the wine and enough stock to cover the contents. Bring to the boil, lower the heat look at, Digital Photography Tips and then simmer for about an hour and a half until cooked.

Remove the duck from the liquid and boil to reduce the liquid by half. Then thicken with the corn also see, How to make Pottery starch. To prevent the starch from creating lumps, first thin it a little with a bit of red wine or water. have a look at, Arcade Machine Collectibles

Fry the dried and fresh mushrooms in butter with the garlic and parsley and add to the thickened sauce. Return the duck to the pot try, Photo Collage Software and heat. have a look at, Sports Memorabilia Display Cases

Sliced polenta and a vegetable look at, Types of Geofiction Literature cake or spring consider, Things to Consider When Hiring Civil Engineers onion mash will make a good match with this unusual South African game recipe.