Re: need help with duck broth!

[Guest guest]

--- ebaypeeps <happygardeners@...> wrote: > Well,

> The oven roasted birds weren't bad, I definitely

> need some good

> recipes to

> have a starting point though.

Delia believes in cooking duck(and chicken for that

matter) very hot and very quick:

Dry the duck thoroughly - put in fridge without

covering

Prick fatty bits with skewer - don't pierce flesh

Place on roasting rack in tray

Cover with salt and pepper

Preheat oven 450deg

Put duck on centre shelf for 1h 40 mins

Drain fat off intermittently (keep for frying other

things)

Sauce:

1 pack dried morello cherries

Soak in red wine overnight 1pint

1oz sugar

1tbsp red wine vinegar

simmer in a pan then reduce and cook slowly until

thick sauce

But the broth--who

> knew that duck

> broth would

> smell so remarkably like wetlands?!

>

Lol! I made duck stock once - I don't recall it

smelling like that! I used 1 lot in soup about a

year ago. I also used some in soup just a few weeks

ago. Both times I combined 1 cup duck stock with

several cups of chicken stock, and obviously the other

ingredients for the soup so there was no unpleasant

smell, or at least it was well hidden. Tonight I

used the last cupful in a sauce for fried chicken

livers - it tasted just like it does when I use

chicken stock

Oh, by the way, the chicken liver recipe is from NT

for fried livers. But instead of flour I use ground

almonds, which is just delicious and thicken the sauce

well.

HTH

Jo

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[Guest guest]

>My husband says it reminded

>him of when he lived in Mali, West Africa, then connected it to a

>fish stew

>they would make; when I asked him if it was good, he said, " No, but

>it was

>available. " :0)

>

>Thanks, Leann

My results with duck have been mixed. My Mom had some

wild ducks that she cooked when I was a kid and they

were WONDERFUL, but mine tasted kind of like you

describe, like mud!

I liked the idea of boiling them in orange juice and then

roasting them ... that might work.

The stock might be ok with more spices. Allspice is one

they use with game meats a lot, I think, or maybe just

poultry seasoning.

-- Heidi