A wild duck tastes like everything it ever did or ever ate. That is exciting. If you are lucky enough to get one or more, you should bone it out and soak it/them in a marinade involving red wine, balsamic vinegar, onions, garlic, olive oil, herbs de Provence and crushed red pepper, worcestershire and mustard. That is complex, but so is a northern mallard. A perfect match. You could soak them for a day to a week in the fridge ,and then saute them gently in butter till done. Chill.
Finely dice duck meat, add 1/3 cream cheese and a little milk to get a soft consistency.Shape in a round and top with jalapeno jelly. Chill. Serve with homemade crackers.
No comments:
Post a Comment