Anna Hus
in
Wild Duck With Roasted
Plums and Kale Broth
se
Serves: 2 | Preparation Time: 10 minutes | Cooking Time: 75 minutes | Total Time: 85 minutes
This duck recipe effortlessly
illustrates how simple ingredients
can be transformed into something
a little bit special. Wild duck may
not be your everyday meat, but
it’s not vastly expensive and it
makes a great choice for a special
meal. The emerald green kale is
simmered in game stock to make
a savory broth that keeps the dish
humble. Plums suit the sweet,
gamy flesh particularly well, and a
touch of star anise enhances the
savory flavors of the dish. Although
there is a distinctive Asian air
about these ingredients, the effect
is subtle, with clean flavors.
Wild ducks vary in size, and the
amount you need will depend on
appetite. One medium duck will
serve one to two people; if you
want to be generous, allow one
duck per person.
1 or 2 wild ducks
Sea salt
Freshly ground black pepper
6 plums, halved (sour ones work just as well as sweet)
1 star anise, broken
2 cups finely shredded kale
Preheat the oven to 400ºF.
Rub the duck with salt and pepper, then place it on a roasting tray with the plum
halves.
Put a piece of star anise in the cavity of each plum.
Put the tray on the center shelf of the oven and roast for 25–40 minutes, depending on
the size of the ducks. The flesh should be thoroughly cooked rather than pink for this
dish.
When the duck is cooked, remove from the oven and allow to rest for 5 minutes before
carving.
Carve the duck breasts whole and remove the legs. Place in a small frying pan with
the plums, cover and set aside.
Now you need to make a stock with the duck carcass. This may seem like a step too
far, but the broth is an integral part of the dish and duck stock is well worth the effort,
providing maximum flavor and value from the bird.
Chop the carcass in half, add just under a pint of cold water and simmer gently for
about 30 minutes. You can give it longer to extract maximum flavor. For more of an
Oriental twist, add a few slices of fresh ginger and garlic.
Once the stock has flavor, add the shredded kale and simmer for around 8 minutes,
depending on how well cooked you like your kale.
Add a few tablespoons of the stock to the frying pan with the duck and plums, set
over medium heat and cook gently for a few minutes to warm everything through and
create a little sauce for the duck.
Serve the duck with the plums, and a portion of the broth on the side.
16 January 2015 eNewsletter