Subj : Alt Turkey - 18
To : All
From : Dave Drum
Date : Mon Nov 14 2022 16:24:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fire-Roasted Duck & Pheasant w/Red Currant Jelly
Categories: Game, Fruits, Booze, Herbs, Vegetables
Yield: 6 servings
5 lb Whole duck
3 lb Whole pheasant
Salt & pepper
2 tb Lard or duck fat; plus more
For basting
1 tb Armagnac, cognac, or brandy
1 tb Fresh thyme; chopped
1 cl Garlic; smashed
1/3 c Red currant or apple jelly;
Warmed
Pat the birds dry, inside and out, with paper towels.
Trim any extra skin around the cavity of the duck.
Running your hands beneath the skin, carefully separate
the skin from the flesh without tearing or removing it.
Season the outer part of the skin and the inner cavity
of both birds generously with salt and pepper, then
transfer to the refrigerator and let rest uncovered at
least 6 hours or overnight.
In a hearth or fire pit, prepare a small fire.
Alternatively, set a rack in the center of an indoor
oven and set @ 350-|F/175-|C. In a small pot, warm the
lard or other fat and add the armagnac, thyme, and
garlic. Brush both birds with the lard mixture. Using a
3-foot piece of twine soaked in water, hang the duck by
the limbs or cavity above the fire; or in a large
roasting pan fitted with a rack, position the duck off
to one side of the rack. If hanging the bird, set a pan
beneath it to catch any drippings.
Roast the duck until the skin is just starting to color
and some of the fat has rendered, about 25 minutes.
If cooking with fire, move the duck closer to the heat
source, or add more wood to the fire as needed to
increase the heat. If cooking in a home oven, retrieve
the roasting pan and raise the oven heat to 525-|F/273-|C.
Meanwhile, baste the duck with some of the rendered fat
from the pan, or more of the rendered lard mixture. Hang
the pheasant next to the duck, placing a pan beneath it
to catch drippings, or adding it to the other half of
the roasting pan.
Roast both birds until the skin is browned and the
juices from the leg joints run mostly clear when poked
with a paring knife, about 25 minutes. Remove the birds
briefly and brush with the warmed jelly. Roast,
swiveling the birds on strings or rotating them as
needed, until the skin is caramelized and darkened, 5 -
10 minutes more (watch closely for burning).
Remove and let the birds rest 5 minutes. before carving.
Serve the pieces in a shallow pool of the pan drippings.
By: Fred Morin & Dave McMillan
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
MMMMM
... Error: Keyboard not attached. Press F1 to continue.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
