Post by mtypython on Oct 28, 2008 12:29:58 GMT -5
Blackened Blueberry Duck
An all time favorite! Even the ducks say it is “To die for”…literally.
Recipe requires 3 whole mallards, skin on.
In a large saucepan, prepare the following over med heat:
-4 tbsp butter
-1/4 cup red wine vinegar
-2 tbsp pancake syrup
-3 tbsp lemon juice
-2 cloves of garlic finely chopped
-3 green onions chopped
-1 tsp ginger
-2 tsp dry, hot mustard
Stirring frequently, cook until sauce thickens and then add 1 cup of wild blueberries.
Split the ducks in half or use breasted duck with skin on. Brush birds with olive oil and barbeque over high, skin will blacken, turn frequently and continue cooking until meat is rare or medium rare. NEVER COOK WILD DUCK BEYOND MEDIUM RARE. Slice birds and pour sauce over top.
should work with any type of bird
An all time favorite! Even the ducks say it is “To die for”…literally.
Recipe requires 3 whole mallards, skin on.
In a large saucepan, prepare the following over med heat:
-4 tbsp butter
-1/4 cup red wine vinegar
-2 tbsp pancake syrup
-3 tbsp lemon juice
-2 cloves of garlic finely chopped
-3 green onions chopped
-1 tsp ginger
-2 tsp dry, hot mustard
Stirring frequently, cook until sauce thickens and then add 1 cup of wild blueberries.
Split the ducks in half or use breasted duck with skin on. Brush birds with olive oil and barbeque over high, skin will blacken, turn frequently and continue cooking until meat is rare or medium rare. NEVER COOK WILD DUCK BEYOND MEDIUM RARE. Slice birds and pour sauce over top.
should work with any type of bird
