I need a good recipe for Duck, Pheasant, or Quail?

Answer 1

Rub the pheasant with butter place breast side up in roaster then rub with salt pepper onion powder thyme nutmeg and parsley. Then lay afew strips of bacon the bird and cover. Bake @375 for 1 hour.
A friend used this recipe and loved it.

Answer 2

Duck Cassoulet

Makes 6 servings

Ingredients:

2 cups white beans (soaked in 4 cups water overnight, or 1 lrg can,20oz. about
7 cups plus 1 cup chicken stock
3 tablespoons Pernod,(can't find?use 2 star anis)
2 bay leaves
4 whole garlic cloves, crushed
1 pound bacon, diced
2 pounds mild pork sausage links, cut in 1/2-inch pieces
2 carrots, diced
1 fennel head, diced
2 celery stalks, diced
4 tablespoons chopped parsley
2 tablespoons chopped thyme
2 tablespoons chopped sage
6 duck leg confit, removed from the bone, skin removed
2 tablespoons butter
2 tablespoons fennel seed
2 cups bread crumbs, French bread

Preparation:

Preheat oven to 350 degrees F.

In a large saucepan, cook soaked beans in 7 cups chicken stock with Pernod, bay leaves and garlic for 1 hour or until beans are soft.

In a sauté pan, cook bacon and sausage over high heat. Remove bacon and sausage from fat and sauté carrots, fennel, celery and fresh herbs. In a large stainless steel bowl add beans and duck to bacon-vegetable mixture. Mix well. In a large pan, melt butter with fennel seed and toss with bread crumbs. Set aside.

In a large casserole dish, fill with cassoulet mixture. Cover with bread crumbs. Drizzle 1 cup of chicken stock over bread crumbs. Cover and bake in oven for 1 hour. Remove from oven, remove cover and bake until bread crumbs are golden brown.

Answer 3

Orange Roast Ducking
2 small duckings....... 2 teaspoons lemon juice
1 stick celery ............. 3 teaspoons arrowoot
1 carrot ..................... 1/2 cup sweet shery
3 oranges .................. 1/4 grand marnier or other orange liqeur
1 tablespoon sugar ........ salt, pepper
2 teaspoons vingar ........ 60g (2 oz) butter
2 cups chicken stock ...... 1 small onion

Remove rind from 2 oranges, cut into thin strips:
squeeze juice from the oranges. Set aside for sauce.
cut ducklings in half lengthwise, place chooped celery, carrot and onion into baking dish, add butter; place ducklings on top.
roast in hot oven 15 minutes, reduce heat to moderate, continue cooking until ducklings are tender, allowing approximately 2o minutes per 500g (1b); baste occasionally with pan juices Remove from pan, keep warm.

Orange sauce: skim off fat from pan, strian pan juices. Add sugar and vingar to pan, cook over gentle heat until sugar caramelises slightly.
Add strian pan juices, stock, orange juice and rind, ana lemon juice. Cook rapidly until sauce is reduced in quantity by half. Blend arrowroot and sherry, stir gradually into sauce; cook, stirring 6 to 8 minutes, over gentle heat; season to taste .
Just spoon the hot orange sauce over each severing of duckling, or pass sauce separately.
Serves 4

May god bless you and have a great day

Answer 4

"Prune-Stuffed Duckling" - 4 servings

1 (5-lb.) duckling
1/2 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 cup pitted prunes; coarsely chopped
1 tsp. slivered orange peel
1/2 cup chopped peeled orange
2 1/2 cups herb-seasoned stuffing mix
1 cup water
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/8 tsp. pepper

1) Remove giblets and neck from inside duckling. Chop giblets; set aside (use neck for broth if desired). Rinse duck with running cold water; drain well.
2) In 10" skillet over medium-high heat, in hot butter, cook celery and onion with chopped giblets until tender. Stir in prunes, orange peel and chopped orange; remove from heat. Stir in stuffing mix, water, nutmeg and cloves.
3) Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With duckling breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
4) Spoon remaining stuffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs; with fork, prick skin. On rack in roasting pan, place duckling breast-side up; sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.
5) Roast uncovered at 325* for 2 - 2 1/2 hours until thermometer reads 185* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste with pan drippings and spoon off fat occasionally during roasting.
6) Remove duck from oven; let stand 15 minutes for easier carving.


"Pheasant En Creme" - 2 or 3 servings

1 pheasant; quartered
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 cup apple cider
1 tbsp. plus 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 clove garlic; minced
1 (3 oz.) can sliced mushrooms; drained
Paprika

Heat oven to 350*. Place pheasant in ungreased 9x9x2" baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant. Sprinkle generously with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1 1/2 - 2 hours or until fork-tender. After baking pheasant 1 hour, generously sprinkle again with paprika.
(Note: For 2 pheasants, place pheasants in 13x9x2" baking dish and double all ingredients. 4-6 servings.)