Wild Duck L’Orange Recipe

Posted by admin On September - 24 - 2010

The ducks and the geese are definitely on the move. As they quickly make their way down south there’s one thing hunters have probably been doing plenty of and that’s getting duck and goose meat in the freezer.

But what to do with it all?

Everyone has their favorite duck and goose recipes, but what about a nice recipe that works with either one?

Ask any chef worth their muster and they’ll tell you that duck and goose meat both are complimented by roasting and citrus-flavored glazes and sauces. The following recipe is one that we use quite often and is a great way to serve up wild fowl, especially to those who aren’t real keen on the gamey flavor.

Wild Duck L’Orange

  • 2 ducks or one goose
  • 2 tablespoons chili powder
  • 2 tablespoons Lawry’s garlic salt
  • Salt
  • Pepper
  • 1 large Granny Smith apple, chopped into rough ½-inch cubes
  • 2 garlic cloves
  • 2 sage leaves
  • 1 teaspoon light olive oil

Preheat your oven to 350 degrees (that’s 175 Celsius, in case you play that way) and then prep your birds. Start patting the bird dry with paper toweling and then sprinkle the chili powder and garlic salt all over the flesh of the birds until they are well covered. Sprinkle with salt and fresh-ground black pepper. Go ahead and salt and pepper the cavity of the bird, too. If you have leftover chili powder and garlic salt, put that in the cavity as well.

Cut one-inch slices in the skin of the bird on both sides of the breasts.

Place garlic, sage and olive oil in food processor or blender and puree. Fill the slices in the skin with the puree. Push it down under the skin with your fingers.

Take cubed apple and place in the cavity of the bird. Place in deep baking pan and place in oven for about 1 hour and 20 minutes for slightly rare ducks and 1 hour and 45 minutes for slightly rare goose. The USDA suggests cooking goose and duck meat to a safe temperature of 165 degrees as measured with a food thermometer.

The secret to any good dish, as they say, is in the sauce. Here’s how you make L’Orange Sauce:

  • 4 tablespoons mango chutney (you can sometimes find this bottled in the store but if not, here’s our favorite)
  • 2 tablespoons low-sugar peach preserves
  • Juice of one large orange
  • 3 tablespoons of drippings from pan that goose or duck was baked in
  • ¼ cup red wine (think Cabernet)

Put all ingredients except wine in a saucepan and bring to a boil, stirring constantly. Once boil is achieved, reduce to simmer add wine and heat until alcohol cooks off, which will be about six or seven minutes. Serve sauce over sliced breast meat.

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