Pawaru-Grahmata

№ 25VII. nodaļa

Raudava

Roast wild duck studded with cloves, with anchovy butter sauce

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Raudawa

Modernizētslpp. 286 · PDF 300
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Pat the ducks dry, check for lead shot and cut away any bruised flesh. Salt them inside and out.
  2. Push 8–10 cloves into the breast skin and thighs of each duck, spaced out evenly.
  3. Heat the oven to 220 °C. Put the ducks on a rack in a roasting tin, brush them generously with melted butter and roast for 10 minutes.
  4. Turn the oven down to 200 °C and roast for 25–35 minutes more, basting with the butter every 10 minutes, until the thickest part of the thigh reaches 75 °C.
  5. Lift the ducks out and rest them for 10 minutes. Pull out the cloves.
  6. Put the roasting tin over low heat, add the water and anchovies and scrape up the brown bits, stirring until the anchovies dissolve into the butter, 2–3 minutes. Carve the ducks and pour the sauce over.

Notes

What the book says vs. what we added

the book roasts the pochard on the spit like any other wild bird, studded with cloves "which drive away the nasty taste", basted generously with butter; chopped anchovies can be put into the pan juices and poured over. Removing the cloves, the water in the sauce, the oven, temperatures, times and amounts are ours.

Pochard

the common pochard (Aythya ferina) is a diving duck that feeds partly on water animals, so its meat can taste fishy; hence the cloves. It is now listed as vulnerable and is protected in many countries. Use mallard, which is widely sold by game dealers in season, or 2 farmed ducks of about 1.5 kg (roast these 50–60 minutes, to 80 °C in the thigh).

Doneness

wild duck breast is often served pink today, but for a whole wild bird we follow the book and the chapter 2 rule: cook to 75 °C in the thigh.

Lead shot

game shot with lead may contain fragments; check while carving, and don't eat it often if you are pregnant or feeding small children.

"Like any other wild bird"

in the foreword (07-000) wild roasts are first doused with salted water, which is poured away, before the butter basting. We skip that step here.

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