Welsh Apricot Breasts

Name: Welsh Apricot Breasts
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 tablespoon water.; 1 tablespoon sugar.; 1 dessertspoon cornflour.; 8 duck breasts, skinned.; 2 carrots, thinly sliced.; 1 onion, thinly sliced.; 500 ml vegetable stock.; 300 ml cream.; 1 dessertspoon of sage.; 1 dessertspoon of dried bay leaf.; 1 dessertspoon of basil.; Butter for frying.; Olive oil.; Salt and freshly-ground black pepper, to taste.; 12 ripe apricots, stoned and halved.

SpotX Wild Foods Recipe from Brian Jones
Prep:20 minutes Cook:90 minutes Difficulty:1

Ingrediants:

1 tablespoon water.
1 tablespoon sugar.
1 dessertspoon cornflour.
8 duck breasts, skinned.
2 carrots, thinly sliced.
1 onion, thinly sliced.
500 ml vegetable stock.
300 ml cream.
1 dessertspoon of sage.
1 dessertspoon of dried bay leaf.
1 dessertspoon of basil.
Butter for frying.
Olive oil.
Salt and freshly-ground black pepper, to taste.
12 ripe apricots, stoned and halved.

Directions:

Heat butter and olive oil in a frying pan until shimmering.
Season meat and place in frying pan, browning both sides.
Add carrots, onions, stock and the cream.
Bring to a simmer then cover the pan and cook for 90 minutes.
About 30 minutes before the meat is ready, add to a saucepan:.
Apricots, tablespoon of water and sugar.
Cook on low heat, stirring constantly.
After about 10 minutes add the cornflour slurry and thicken.
Cook for a further 15 minutes, then mash the apricots.
When ready to serve, spoon the apricots onto a warm plate.
Place the duck breasts on top, garnish with vegetables and sauce.
Serve with plain rice.

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Welsh Apricot Breasts

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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.