It happened. Hub harvested a duck this morning. He called and told me that we have to de-feather it tonight. Of course I said "What are you nuts!!!" He told me to find a recipe, we are eating duck this weekend. One good thing, he will cook it. Kind of a you shot it, you cook it thing.
Cajun Wild Duck recipe
2 mallard ducks, prepared to stuff.Butter, as required.1 onion, thinly sliced.¾ cup of celery, minced.¼ cup of parsley, minced.20 pitted ripe olives.2 garlic cloves, minced.1 cup of fresh breadcrumbs.1 teaspoon of freshly ground black pepper.¾ teaspoon of salt.¼ cup of Armagnac.½ cup of Claret wine.½ cup of duck or chicken stock.
Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.Serve as desired.
Why does the recipe have to say two Mallard Ducks. It kind of put a face to them. I hope I don't throw up when Hub returns with his kill tonight.