The taste of Muscovy?

[PassthePeace1]

Quote:
I'll tell you exactly what I do.... go to a processor and let them deal with it. :0

For those lucky enough to find one in their area. I spent the better part of yesterday, trying to find someone that processed poultry. I am now going to see if I have better lucky in the DFW area.....I tried a few places in FT. Worth, but so far no luck. I even ask them if they know of anyone that does.....so far a no go.

I am almost to the point of having hubby build a whizbang plucker. Probably pay for it's self in one year, just from saving on gas alone....lol. But I would like to find a poultry processor, if not just for geese alone. I can do a chicken, no problem.....ducks, my lip quiver alittle...but can do them.....geese, no way. I never knew how much personalily they have, I have even convienced myself they love me.....lol.

 

[sandspoultry]

Quote:
Ohhh,that does sound good! I'm not one to use many recipies but I would love that one. Sounds like one I'd use for guests for sure. Please do post it, Steve. I will watch for it. Thanks!

OK I'll post it tonight after I feed the "zoo" lol

Steve in NC

 

[sandspoultry]

Greyfields,
Is it ok to post it here or should I put it in the recipe section?

Thanks
Steve in NC

 

[greyfields]

Quote:
I'll tell you exactly what I do.... go to a processor and let them deal with it. :0

For those lucky enough to find one in their area. I spent the better part of yesterday, trying to find someone that processed poultry. I am now going to see if I have better lucky in the DFW area.....I tried a few places in FT. Worth, but so far no luck. I even ask them if they know of anyone that does.....so far a no go.

I am almost to the point of having hubby build a whizbang plucker. Probably pay for it's self in one year, just from saving on gas alone....lol. But I would like to find a poultry processor, if not just for geese alone. I can do a chicken, no problem.....ducks, my lip quiver alittle...but can do them.....geese, no way. I never knew how much personalily they have, I have even convienced myself they love me.....lol.

Call your extension office.

 

[greyfields]

Quote:
Of course it's fine here.

 

[sandspoultry]

Ok here is is

Breast of duck with blackberry demi-glace

Ingredients

6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste

In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce

Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce

divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.

We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine. Don't cook this with the windows open unless you make enough for anybody that will smell you cooking it. Enjoy!

Steve in NC

 

[keeperofthehearth]

Thanks Steve, it sounds wonderful! Question on the port wine - do you add the full 1/2 cup at the begining or "half" of that then the rest later on in the process? Thanks again.

 

[sandspoultry]

The 1/2 cup goes with the marinade.
Sharon

 

[Wildsky]

Quote:
NICE

 

[keeperofthehearth]

The 1/2 cup goes with the marinade.
Sharon

Got'cha! Thanks, will be looking forward to trying this out! YUM!!