Kōrero: Duck shooting

Roasted wild duck

Roasted wild duck

Duck can be cooked any number of ways – but the traditional method is roasting. This is one recipe:

1 wild duck
4 slices of bread, crumbled
Orange rind
Fresh rosemary
¼ cup Cointreau
½ onion, finely chopped
75 g butter
¾ cup white wine
½ onion, sliced
25 g butter
1 tbsp soft brown sugar
1 cup orange juice
1 tbsp flour
Muslin to cover duck
Salt and freshly ground pepper

Combine bread, orange rind, rosemary, Cointreau, chopped onion, salt and pepper. Stuff bird and place in baking tray. Melt butter gently in white wine, soak the muslin in this, then lay on top of duck. Pour remainder of butter and wine over duck and roast at 160°C for two hours (maybe less, depending on the size of the bird). Baste often with pan juices. Once cooked, remove duck and allow to rest with muslin still on.

Caramelise the sliced onion with brown sugar and 25 g butter. Add to pan drippings and thicken with flour. Slowly add orange juice until good consistency is reached, allow to simmer for a minute. Cut duck into pieces and place in sauce. Serve.

Te whakamahi i tēnei tūemi

Te Ara - The Encyclopedia of New Zealand
Photograph by Marguerite Hill

Source: Monteith’s Brewing Company

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Harvey C. Perkins and Bob Gidlow, 'Duck shooting - Hunting culture', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/photograph/17129/roasted-wild-duck (accessed 27 September 2023)

He kōrero nā Harvey C. Perkins and Bob Gidlow, i tāngia i te 24 Nov 2008