Aga Roast (Aga and Range Cookbooks) by Louise Walker

Author:Louise Walker [Walker, Louise]
Language: eng
Format: epub
ISBN: 9781408193488
Publisher: Bloomsbury Publishing
Published: 2015-02-18T22:00:00+00:00

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Roast Wild Duck

with a Mushroom Sauce

Wild duck are usually small birds compared with their domesticated cousins. One bird will usually serve 2 and is best served pink. Most wild duck will be mallard.

Serves 2

1 wild duck, about ½ kilo/1lb 2oz

Sprig thyme

Salt and pepper

15g/½oz soft butter

For the mushroom sauce

400g/14oz wild or interesting selection of mushrooms

1 tablespoon olive oil 25g/1oz butter

1 onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon chopped parsley

Salt and pepper

100ml/3½fl oz white wine

Put the sprig of thyme in the cavity of the duck. Season with salt and pepper and rub the butter over the duck. Place in a roasting tin.

Hang the tin on the second set of runners from the top of the roasting oven and roast for 10 minutes. Then move the tin to the bottom set of runners for 20–30 minutes.

Remove from the oven and allow to rest for 10 minutes before carving.

For the mushroom sauce, pick over the mushrooms and remove any grit or soil. Do not wash. Slice or tear into pieces.

Heat the olive oil and butter in a saucepan and add the onion and garlic. Cook gently until soft but not brown. Stir in the mushrooms and sauté until the mushrooms have collapsed. Add the parsley, a seasoning of salt and pepper and the wine. Bring the sauce to a bubble and allow to reduce until the mushrooms have a little liquid around them.

Conventional cooking: Start in a pre-heated oven at 230C/450F/Gas mark 8 for 10 minutes and then turn the oven down to 180C/350F/Gas mark 4 for the remaining cooking time.

Cook’s note

Take care not to overcook the meat otherwise it will be as tough as old boots!

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