Duck in Marmalade

Name: Duck in Marmalade
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large duck breasts.; All-purpose cajun seasoning.; Flour.; Salt and pepper, to taste.; 350 grams streaky bacon.; 1 large onion, chopped.; 1 cup dry red wine.; ¾ cup Roses orange marmalade.

SpotX Wild Foods Recipe from Jason Wright
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

2 large duck breasts.
All-purpose cajun seasoning.
Flour.
Salt and pepper, to taste.
350 grams streaky bacon.
1 large onion, chopped.
1 cup dry red wine.
¾ cup Roses orange marmalade.

Directions:

Sprinkle duck breasts generously with seasoning.
Dredge in flour that has been seasoned with salt and pepper.
Shake off excess and allow to stand at room temperature.
Fry the bacon until very crisp; remove to paper towels and drain.
Sauté onions in hot bacon grease until limp, remove and set aside.
Fry floured duck breasts in hot fat, turning once, until golden brown.
Mix wine and marmalade until thoroughly combined.
Crumble bacon and add, along with the onions, to the sauce.
Stir well.
Pour the sauce over the duck breasts, cover and reduce heat to medium.
Allow to simmer for 3-5 minutes.
Do NOT overcook the breasts.
They should still be pink in the centre for best flavour.

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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.