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SpotX Wild Foods Recipe from Steve Smith
Prep:20 minutes Cook:2 hours Difficulty:1
Ingrediants:
- 1 mallard duck, plucked, drawn and jointed.
- Plain flour.
- Salt and ground black pepper.
- 2 small onions, diced.
- 2 bay leaves.
- 1 tablespoon olive oil.
- 2 tablespoon Worcestershire sauce.
- Oxo stock cube (or chicken stock).
- 1 cup water.
- 6-8 feijoas, peeled and halved.
- 3 tablespoons sweet chilli sauce.
Directions:
- Season flour with salt and pepper.
- Place in a plastic bag with duck portions, shake to thoroughly coat.
- Add oil to frypan and brown duck portions.
- Place in casserole dish or crockpot.
- Mix sauces, Oxo cube and water and add to casserole or crockpot.
- Add feijoas and bay leaf.
- Top up with more water to just cover meat to prevent drying out.
- If casseroling, cook for 2 hours on 160°C.
- If using the crockpot, cook for 6-8 hours.
- Thicken with cornflour mixed with a little water just prior to serving.
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