AETN > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side July 2018

Cooking on the Wild Side July 2018


Natural State Smoked Duck in Shiitake Sauce

  • 4 ducks (more or less depending on size)
  • 2 Tbsp brown sugar
  • 1 Tbsp garlic powder
  • 4 stalks celery, sliced
  • 2 Tbsp black pepper
  • 1 Tbsp salt
  • 1 large onion, chunked
  • 2 Tbsp onion powder
  • 1 Tbsp chili powder
  • 1 bay leaf
  • 2 Tbsp paprika
  • 1 Tbsp ground sage
  • 8 strips of bacon

Breast out duck. Set breast aside. Place duck carcasses in roasting pan and roast at 350 degrees for one hour. Remove duck from oven and put carcasses in large stock pot, cover with water, add onion, celery and 1 Tbsp salt and Bay leaf. Bring to boil. Boil rapidly for 1 to 2 hours.

Meanwhile, in a small bowl, mix together brown sugar, black pepper, onion powder, paprika, garlic powder, salt, chili pepper and ground sage. Coat duck breast well with seasoning mixture. Cover and marinate 4 hours. Wrap bacon strip around duck breast and secure with toothpick. Smoke duck breast for 2 hours or until as done as you like.

Shitake (Mushroom) Sauce

  • 2 Tbsp butter
  • ½ lb. shitake mushrooms, sliced (dry ones can be substituted)
  • 2 Tbsp olive oil
  • 1 tsp. fresh sage
  • 6-8 shallots, chopped
  • 1 cup dry white wine (Phyllis like Chardonnay)
  • 2 cloves garlic, pressed
  • 3 cups duck stock (broth)
  • 1 stick real butter
  • Salt and pepper to taste

Melt butter and olive oil in heavy skillet. Sauté shallots and garlic until soft. Add mushrooms and sage to skillet and continue to sauté about 5 minutes. Raise heat to medium-high. When boiling, add wine and bring to full boil. Add 3 cups duck broth to pot. Return to boil and cook on medium-high heat until liquid is reduced by half. Remove from heat.

Slice Duck breast on the diagonal and place on serving dish. Cover with foil to keep warm.

Return sauce to heat, bring to slow boil and add butter, one tablespoon at a time, stirring each addition until melted. Pour sauce over duck, reserving about one cup to serve on the side.

Ginger Venison Stir Fry

  • 2 lbs. venison steak
  • 2 cloves garlic, minced
  • 5 to 6 slices fresh ginger root, peeled and cut into ¼-inch slices
  • ¾ cup soy sauce
  • ⅓ cup chopped fresh ginger
  • 2 to 3 Tbsp vegetable oil
  • 2 medium onions, sliced
  • 2 Tbsp cornstarch (optional)

Cut venison steak across the grain into ¼-inch slices. Layer venison, sliced onions, garlic and ⅓ cup ginger root in glass bow. Combine soy sauce and sugar and pour liquid over meat. Cover and refrigerate 45 minutes to 1 hour.

Heat oil and cook 5 to 6 slices of ginger root until browned and flavor in released into oil. Remove and discard the ginger slices. Drain the majority of soy sauce from the meat and onion marinade. Add meat, onion, garlic and ginger slices to oil in skillet. Sauté 2 to 3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat in completely cooked. Add additional soy sauce to taste Serves 6.

Duck Pate

  • 2 whole mallards, boiled with celery and onions
  • 1 medium onion, chunked
  • 1 clove garlic
  • 1 Tbsp curry powder
  • ½ cup mustard
  • ½ cup mayonnaise
  • Tabasco or cayenne pepper, to taste

Boil ducks with onions and garlic until meat separates easily from bone. Remove meat from bone and set aside.

In a food processor or blender, combine onion, garlic, curry powder and duck meat. Process to a paste. Add equal amounts of mustard and mayonnaise mixing well to desired consistency. Add Tabasco or cayenne pepper to taste. Chill and serve with a variety of crackers.

Fried Duck Nuggets

  • Breast meat from 2 ducks
  • 1 cup milk
  • 2 eggs, beaten
  • 1 Tbsp garlic granules
  • 2 cups pancake mix
  • Salt and pepper to taste

Combine milk and eggs and beat well. Add duck meat that been cut into nuggets. Soak several hours to overnight. Mix pancake mix, garlic, salt and pepper. Remove piece of duck and coat with pancake mixture. Fry in hot oil about 1-inch deep in a heavy skillet a few pieces at a time. Sever bowls of barbeque sauce, hot mustard sauce and sweet and sour sauce on table for dipping.