Tit of Duck

Name: Tit of Duck
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Ingredients: 6 mallard duck breasts, skinned.; Cup red wine or port.; One large onion, sliced.; 2 cups button mushrooms, halved.; 2 cloves garlic, crushed.; Juice and zest 1 lemon.; 1 packet Maggi mushroom soup.; Three rashers lean bacon, diced.; Salt and ground pepper.

SpotX Wild Foods Recipe from Grant Dixon
Prep:12 hours Cook:3 hours Difficulty:2

Ingrediants:

6 mallard duck breasts, skinned.
Cup red wine or port.
One large onion, sliced.
2 cups button mushrooms, halved.
2 cloves garlic, crushed.
Juice and zest 1 lemon.
1 packet Maggi mushroom soup.
Three rashers lean bacon, diced.
Salt and ground pepper.

Directions:

Slice duck breasts thickly long ways (with grain).
Mix wine/port, garlic, lemon juice and soy sauce and pour over duck.
Marinate overnight.
In a crockpot, add chopped onion, soup mix, salt and pepper to taste.
Add a cup of water and stir well.
Add in duck and cover with more water if necessary to just cover meat.
Cook on high for first hour, then turn down to regular for 2-3 hours.
Add bacon, lemon zest and mushrooms and cook for further 2-3 hours.
Thicken with cornflour or sour cream before serving.
Can be done as a casserole.
Total cooking time 2-3 hours on 150-180° C in oven.
Add zest, mushrooms and bacon for last hour of cooking.

Duck Recipes

Marinated Duck Breasts

Apricot Stuffing

BBQ Wild Duck Breasts

Wild Duck with Onion Sauce

Welsh Apricot Breasts

Sweet Chilli Duck Breasts

Duck
Duck Hunting duck is one of those Kiwi activities steeped in tradition, especially in rural communities.
The first weekend in May is eagerly awaited and has greater status than some religious holidays. In anticipation of opening day considerable preparation will have gone into the maimai, the traditional duck hunter’s lair, and preparing ponds, which are sometimes pre-fed.
Prior to the big event, gun clubs hold shooters’ ‘eye-openers’. A number of clubs and pubs host hunters’ evenings to determine the most realistic duck caller, camouflage and the like. Shotguns are given that extra bit of attention and the faithful gundog gets caught up in all the hype too. The scene is being set for what is a special annual occasion for some 80,000 people around the country.
Like all sports, bird shooting has become more sophisticated as time goes by. The traditional side-by-side shotgun has largely given way to ‘under and overs’. Now semi-automatic guns with magazines capable of up to five rounds are the order of the day. Lead shot over our waterways has been banned to appease the green element – a vocal minority. Decoys are moulded from plastic and can be made to move on the water or to simulate flight, with wings that flap.
Even the species have changed. Areas that were once the domain of the grey duck have been taken over by the mallard, which in turn has been superseded in many regions by the larger, domineering paradise shelduck. But at the end of the day you still have to put shot in the air in the right place to intercept dinner – and that has not changed.
The rewards are worth it. Wild duck is excellent fare and can be prepared in a variety of ways. Traditionally the birds have been hung for a day or two then plucked and drawn, before being roasted or casseroled. More commonly today they are breasted out and presented in a variety of ways, including manufactured into salamis and sausages; recipes for some of which are outlined below.