Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Wed Feb 08, 06 10:35 am Post subject: wild duck
we have a for-sale email list at work and at the start of the week someone had excess game from shooting so I got myself a mallard cock for free, which cab very kindly help me pluck and dress
I have been looking through my recipe books and they aren't terribly inspiring, the best I currently have is either boiling with an onion sauce or roasting with an apricot stuffing both from Jane Grigsons english food
any other ideas?
note the duck is only big enough to fee the 2 of us on its own
Well if you will be serious...can you compost them, since they're wild anyway?
And seriously I have wondered how many and what quality feathers you'd need to make something for the house...as I'd rather like to keep ducks and maybe geese in the future, if I turn back to munching our furry and feathered friends.
Bagpuss, sorry for hijacking the thread. My lovely partner has enjoyed mallard from the farmer's market a few times, he might have something constructive to say to make up for me.
Bronze flank feathers are a very common for winging trout wet flies.
As are the grey breast feathers either plain or dyed olive or yellow.
Blue speculum feathers from the wing are used to wing the Butcher
series of flies.
The small fluffy down feathers from around the preen gland are saturated in oil and are known as "cul de canard" (ducks arse) and are used to wing modern dry flies
Well if you will be serious...can you compost them, since they're wild anyway?
I rekon so. Or I could put them in the council compost collection bin... They'll be nitrogen rich.
Quote:
And seriously I have wondered how many and what quality feathers you'd need to make something for the house...as I'd rather like to keep ducks and maybe geese in the future, if I turn back to munching our furry and feathered friends.
Bagpuss, sorry for hijacking the thread. My lovely partner has enjoyed mallard from the farmer's market a few times, he might have something constructive to say to make up for me.
More to the point, shall I bring round some recipe books this evening Bagpuss?
Bronze flank feathers are a very common for winging trout wet flies.
As are the grey breast feathers either plain or dyed olive or yellow.
Blue speculum feathers from the wing are used to wing the Butcher
series of flies.
The small fluffy down feathers from around the preen gland are saturated in oil and are known as "cul de canard" (ducks arse) and are used to wing modern dry flies
Interesting. But fishing isn't one of my pet projects, not at the moment.
hello joey , i am bad but i use worms ,trout every time .i am c... with feathers ,the lurid shiney doll hair and crisp bag works though .
sorry be sensible dpack .
wrong place .try bait v artifice ,
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Wed Feb 08, 06 12:08 pm Post subject:
Could I just point to the orignal question while improving cabs compost is all very well and good I need inspiration for the duck!
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Thu Feb 09, 06 2:02 pm Post subject:
Did you find a recipe in the end, Bagpuss?
I was looking at my copy of "The Poacher's Cookbook" by Prue Coats last night and one caught my eye. It essentially involved roasting the duck after stuffing the cavity with the sloes / damsons remaining after decanting sloe/damson gin. Apparently the juices left in the tin afterwards make a storming gravy.
bagpuss
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Thu Feb 09, 06 2:09 pm Post subject:
judith wrote:
Did you find a recipe in the end, Bagpuss?
I was looking at my copy of "The Poacher's Cookbook" by Prue Coats last night and one caught my eye. It essentially involved roasting the duck after stuffing the cavity with the sloes / damsons remaining after decanting sloe/damson gin. Apparently the juices left in the tin afterwards make a storming gravy.
Nope I didn't I may have to resort to straight forward roasting, that does sound good though If I had any sloes or damsons to use!
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