Just came across this, which I had clipped from a Hunting and Fishing mag
(don't remember which one). I think it's several years old.

Chef Camilla Comins of South Africa's fabled Tendele Lodge has perfected a
duck recipe that can be used with any puddle duck species.

Ingredients:

4 plucked Mallards
1 cup chicken stock
cornstarch
3 Tbs sugar
3 Tbs fresh-squeezed orange juice
2 Tbs Grand Marnier
2 tsp grated orange rind
3 Tbs red wine vinegar

Fillet duck breasts from the bone, leaving the skin on. Place breasts on a
tray and bake at 500° F for 7 to 10 minutes or until medium rare. Thinly
slice breasts diagonally.

Prepare sauce by caramelizing sugar, then adding vinegar, orange juice,
Grand Marnier and grated orange rind. Keep over heat and add the chicken
stock and thicken with cornstarch. Reduce slightly, then spoon over the
sliced duck and serve with red cabbage, snap peas and wild rice. Serves
four.

I'll try this with the next duck I get. I'll probably use the dark meat,
too.

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

On 31-Dec-2004, wrote:

> Just came across this, which I had clipped from a Hunting and Fishing mag
> (don't remember which one). I think it's several years old.
>
> Chef Camilla Comins of South Africa's fabled Tendele Lodge has perfected a
> duck recipe that can be used with any puddle duck species.
>
> Ingredients:
>
> 4 plucked Mallards
> 1 cup chicken stock
> cornstarch
> 3 Tbs sugar
> 3 Tbs fresh-squeezed orange juice
> 2 Tbs Grand Marnier
> 2 tsp grated orange rind
> 3 Tbs red wine vinegar
>
> Fillet duck breasts from the bone, leaving the skin on. Place breasts on a
> tray and bake at 500° F for 7 to 10 minutes or until medium rare. Thinly
> slice breasts diagonally.
>
> Prepare sauce by caramelizing sugar, then adding vinegar, orange juice,
> Grand Marnier and grated orange rind. Keep over heat and add the chicken
> stock and thicken with cornstarch. Reduce slightly, then spoon over the
> sliced duck and serve with red cabbage, snap peas and wild rice. Serves
> four.
>
> I'll try this with the next duck I get. I'll probably use the dark meat,
> too.
>
> --
> Nick.

Looks like a kicked up orange sauce. That Grand Marnier should add
a unique touch to it. Run out a buy a duck, so we can read how it come
out.

--
Brick(DL5BF, WA7ERO, HS4ADI)

"Brick" > wrote:
> On 31-Dec-2004, wrote:
>
> > Just came across this, which I had clipped from a Hunting and Fishing
> > mag (don't remember which one). I think it's several years old.
> >[]
> Looks like a kicked up orange sauce. That Grand Marnier should add
> a unique touch to it. Run out a buy a duck, so we can read how it come
> out.

Run out . . . LMAO. Actually, I was looking at the recipe after I posted
it. I dunno what temp I can get the NB up to, but I'm figgerin' I'll do the
whole bird, using Kaffir lime wood for smoke. Get that mutha as hot as I
can and watch the internal temp on a thigh (152°F?). Should give a nice
crisp skin if I can get the temp up enough. I think I've gotten it up ta
400°F in the past. You have an NB if IRC. What have you gotten it up to?
Also thought I'd cut the amount of chicken stock on half.

I should be able ta 'run out' in a couple of months.

Happy New Year, ya old codger!

Maudlin-cupped in the San Fernando Valley,

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

On 31-Dec-2004, wrote:

> "Brick" > wrote:
> > On 31-Dec-2004, wrote:
> >
> > > Just came across this, which I had clipped from a Hunting and Fishing
> > > mag (don't remember which one). I think it's several years old.
> > >[]
> > Looks like a kicked up orange sauce. That Grand Marnier should add
> > a unique touch to it. Run out a buy a duck, so we can read how it come
> > out.
>
> Run out . . . LMAO. Actually, I was looking at the recipe after I posted
> it. I dunno what temp I can get the NB up to, but I'm figgerin' I'll do
> the
> whole bird, using Kaffir lime wood for smoke. Get that mutha as hot as I
> can and watch the internal temp on a thigh (152°F?). Should give a nice
> crisp skin if I can get the temp up enough. I think I've gotten it up ta
> 400°F in the past. You have an NB if IRC. What have you gotten it up to?
> Also thought I'd cut the amount of chicken stock on half.
>
> I should be able ta 'run out' in a couple of months.
>
> Happy New Year, ya old codger!
>
> Maudlin-cupped in the San Fernando Valley,
>
> --
> Nick.

My NBS got away from me one time early on and went to well over
400° before I happened to notice that it had run away. If you keep
fuel in it and leave that draft open far enough, it'll get hotter'n hell.
In my opinion the NB is not very well equipped to handle that much
heat. 300° to 350° is more reasonable and far easier to control.

--
Brick(DL5BF, WA7ERO, HS4ADI)

"Brick" > wrote:
> []
> My NBS got away from me one time early on and went to well over
> 400° before I happened to notice that it had run away. If you keep
> fuel in it and leave that draft open far enough, it'll get hotter'n hell.
> In my opinion the NB is not very well equipped to handle that much
> heat. 300° to 350° is more reasonable and far easier to control.

Thanks Brick. Hell. If I had control, I wouldn't have sired six kids!

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

On 31-Dec-2004, wrote:

> "Brick" > wrote:
> > []
> > My NBS got away from me one time early on and went to well over
> > 400° before I happened to notice that it had run away. If you keep
> > fuel in it and leave that draft open far enough, it'll get hotter'n
> > hell.
> > In my opinion the NB is not very well equipped to handle that much
> > heat. 300° to 350° is more reasonable and far easier to control.
>
> Thanks Brick. Hell. If I had control, I wouldn't have sired six kids!
>
> --
> Nick.

Har de har har. I found out where they were coming from when #
3 and 4 arrived within 30 mins or so of each other. I quit drinking
that damn water and haven't had a problem with that since.

--
Brick(DL5BF, WA7ERO, HS4ADI)

> wrote in message
...
> Just came across this, which I had clipped from a Hunting and Fishing mag
> (don't remember which one). I think it's several years old.
>
> Chef Camilla Comins of South Africa's fabled Tendele Lodge has perfected a
> duck recipe that can be used with any puddle duck species.
>
> Ingredients:
>
> 4 plucked Mallards
> 1 cup chicken stock
> cornstarch
> 3 Tbs sugar
> 3 Tbs fresh-squeezed orange juice
> 2 Tbs Grand Marnier
> 2 tsp grated orange rind
> 3 Tbs red wine vinegar
>
> Fillet duck breasts from the bone, leaving the skin on. Place breasts on a
> tray and bake at 500$B!<(B F for 7 to 10 minutes or until medium rare. Thinly
> slice breasts diagonally.
>
> Prepare sauce by caramelizing sugar, then adding vinegar, orange juice,
> Grand Marnier and grated orange rind. Keep over heat and add the chicken
> stock and thicken with cornstarch. Reduce slightly, then spoon over the
> sliced duck and serve with red cabbage, snap peas and wild rice. Serves
> four.
>
> I'll try this with the next duck I get. I'll probably use the dark meat,
> too.
>
> --
> Nick. To find out more about helping with tsunami relief, go to the web
> site of the Center for International Disaster Information
> http://www.cidi.org/
> Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Nick, I see a flaw in this method. If I cook skin on duck breasts, I find it
important to pan fry them briefly prior to "baking" for a couple of reasons.
Firstly by pan frying the skin side, you can crisp the skin, which will
never be achieved in such a short cooking time in the oven. Secondly, pan
frying will render a lot of fat that won't render in 10 minutes in the oven
(admittedly, mallard, if wild will not have as much fat as a reared duck),
and thirdly, pan frying will also seal in the juices, which the above recipe
makes no mention of.

Just my 2 pence worth.

Graeme

"Graeme...in London" > wrote in message >
> Nick, I see a flaw in this method. If I cook skin on duck breasts, I find
it
> important to pan fry them briefly prior to "baking" for a couple of
reasons.
> Firstly by pan frying the skin side, you can crisp the skin, which will
> never be achieved in such a short cooking time in the oven. Secondly, pan
> frying will render a lot of fat that won't render in 10 minutes in the
oven
> (admittedly, mallard, if wild will not have as much fat as a reared duck),
> and thirdly, pan frying will also seal in the juices, which the above
recipe
> makes no mention of.
>

I like the sound of this better than one of the Juliet Child method of steam
braising to render the fat. Now if the duck is wild, it won't need any
rendering anyway. But rendering is required for domestic store duck for
sure. Good eye G-man.

On Fri, 31 Dec 2004 13:47:58 -0000, "Graeme...in London"
> wrote:

>
> wrote in message
...
>> Just came across this, which I had clipped from a Hunting and Fishing mag
>> (don't remember which one). I think it's several years old.
>>
recipe snipped
>>
>> I'll try this with the next duck I get. I'll probably use the dark meat,
>> too.
>>
>> --
>> Nick. To find out more about helping with tsunami relief, go to the web
>> site of the Center for International Disaster Information
>> http://www.cidi.org/
>> Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.
>
>Nick, I see a flaw in this method. If I cook skin on duck breasts, I find it
>important to pan fry them briefly prior to "baking" for a couple of reasons.
>Firstly by pan frying the skin side, you can crisp the skin, which will
>never be achieved in such a short cooking time in the oven. Secondly, pan
>frying will render a lot of fat that won't render in 10 minutes in the oven
>(admittedly, mallard, if wild will not have as much fat as a reared duck),
>and thirdly, pan frying will also seal in the juices, which the above recipe
>makes no mention of.
>
>Just my 2 pence worth.
>
>Graeme
>
I agree with you, Graeme. Most professional chefs sear a meat, fish
or poultry cut to accomplish what you said and then finish it in a
400F oven to the level of doneness that they desire.

Harry
Posting from Ice Station Calgary

"Graeme...in London" > wrote:
> > wrote in message
> [ . . . ]
> Nick, I see a flaw in this method. If I cook skin on duck breasts, I find
> it important to pan fry them briefly prior to "baking" for a couple of
> reasons. Firstly by pan frying the skin side, you can crisp the skin,
> which will never be achieved in such a short cooking time in the oven.
> Secondly, pan frying will render a lot of fat that won't render in 10
> minutes in the oven (admittedly, mallard, if wild will not have as much
> fat as a reared duck), and thirdly, pan frying will also seal in the
> juices, which the above recipe makes no mention of.
>
> Just my 2 pence worth.
>
Duly noted. And worth every pence of it! Thanks, Haggis breath ! ! !

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.