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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.
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