Wild Duck Breast Pate Recipes
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
WILD DUCK PâTé WITH CLEMENTINE
Provided by Nicci Gurr
Time 2h45m
Number Of Ingredients 11
Steps:
- In a thick bottomed saucepan, place your chopped onions, cubed butter, chopped bacon, garlic, bay leaf and mixed herbs. Cook this on a medium heat for about 20 minutes, the butter should be simmering and the bacon cooked all the way through. Add your duck, bones and all, and the wine. Cover with lid or greaseproof paper and pop into an oven at 150°C for another hour until it is falling off the bone. Next add the Cointreau or brandy. The Cointreau gives it a slightly sweet citrussy tang which works well with the duck. Bring to the boil, then turn off the heat and leave to get to room temperature. Remove the duck bones and whizz the meat with a stick blender (or counter blender) until smooth. Pour into a terrine, and leave to set in the fridge overnight. The next morning cover and freeze or use. To serve: When you are ready, toast 6-8 rounds of stale bread, then cut out with a cutter. Spread the pate on the toast and garnish with a sprig of thyme, and a clementine segment for colour. If you prefer you can use sliced baguette for a more rustic look.
WILD DUCK BREAST PATE
Steps:
- 1. Fillet the duck breasts and saute in olive oil until well done and crisp. Cool and puree in a food processor until they are finely chopped, almost to a powder.Remove the pureed duck breasts and set aside in a mixing bowl. 2. Into your food processor, add the onion, basil, and three of the garlic cloves. Process until minced and add to the mixing bowl. Now add 8 ounces (227 g) of the softened cream cheese and all the mayonnaise to the mixture. Beat with a mixer until well blended. Remove from the bowl and mound into two large or four small balls on a wax paper on a cookie sheet. Chill well. 3. In a clean processor bowl, cream the remaining 4 ounces (114 g) of cream cheese with the remaining clove of garlic, salt, and pepper. Add Tabasco, one drop at a time, to taste. Frost the pate balls with this mixture and then sprinkle with minced parsley. Serve at once with crackers or freeze individually for later use.
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