Title: Baked Duck Breasts & Rice in Roast Duck Stock
Categories: Game Poultry Soup
Yield: 1 Servings

3		Ducks
		Onions
1		Head of garlic
		Carrots
		Seasoning mix:
5		Parts salt.
1		Part onion powder
1		Part garlic powder
1		Part white pepper
1/4		Part cayenne pepper
1		Part cumin
1		Part thyme
1		Part rubbed sage

First day (usually a Friday night)

Get out a roasting pan and start your oven preheating to 325 degrees. Take 2 or 3 plucked mallards and with a sharp boning or filet knife, remove the breasts. Trim away excess skin and fat but make sure skin remains across at least 50% of each breast. I like a large band of skin that runs long ways but only about an inch thick. Wrap each breast with plastic wrap and refrigerate.

Next, make a seasoning mix.

The following seasoning mix is made with parts instead of a specific measurement. You can substitute the word cup, or all the way down to teaspoon, in place of the word parts. For a dinner for four people, substitute table spoon for the word parts. You may have some left over but it will keep.

Rub the remainder of the ducks down (not the duck breasts; which should be in your refrig), inside and out, with the seasoning. Put in a large roasting pan and place in your preheated oven. Roast ducks until the legs pull away easily (once the skin has been broken) from the body. This could take anywhere from 1 to 4 hours depending on your oven temp; the amount of ducks; and the size. I first check at 1 hour and then every half hour afterwards.

Once the ducks have roasted, let them cool in the roasting pan. Once cool, remove the ducks onto a large cutting board or other large surface. Take the fat drippings from the roasting pan and pour into a large sealable container (a mason jar will work well). Now pull the meat from the duck and place into a bowl. Place the remaining carcasses and skin into a large stock pot. Cover the bones, plus about three inches above, with water. Quarter up an onion or two and cut in half a bulb (8 to 10 cloves) of garlic. Put into to stock pot (germ{outer skin} and all). Brake up a few carrots an put them in too. Now bring the stock pot to a slow boil over medium heat and reduce to low heat. Make sure the heat is on *low* a tiny bubble or two should rise to the top every second or so but do not get this too hot. Let this cook overnight. The next morning, run the stock through a strainer and place into a container (1 gallon pitcher will work nicely) and refrigerate.

I'll make the assumption that you are feeding 4 people and have 2 or 3 mallard ducks (if you have small ducks you may need 4)

The night of the meal (usually a Saturday for me), start by preheating your oven to 350 degrees. Chop your pulled duck meat (not the breasts) into very fine pieces. Now, take a large skillet and add about 3 or 4 tbl of the reserved duck fat (it should look like crisco shortening after the refrigeration process). Heat it to medium high heat. Chop up some onion (about a cup) and saute in the duck fat. At this point, I reduce the heat to medium low and add about 3/4 cup of chicken livers (this part could be eliminated if you don't like chicken liver; duck liver is fine for domestic ducks - I am not going to recommend wild duck liver to you since I can't personally inspect it). Break these up real fine and sprinkle cayenne pepper over them (use to your heat tolerance level). At this point, add two cups of rice (I personally use Texmati or Basmati). Coat the rice well with the duck fat. Add 4 cups of stock to the mixture and simmer for a couple minutes (3 to 5). Pour into a baking dish and add the chopped duck meat. Mix together well. Cover baking dish with foil and bake for 45 minutes.

kihrer@falcon.dallas.isd.tenet.edu Newsgroups: rec.hunting

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