Post by Okwes on Jan 13, 2008 18:03:54 GMT -5
Great Lakes Ojibwa Duck Stuffed with Wild Rice
Categories: Native, Duck
Yield: 8 Servings
2 Long Island ducklings
Salt and ground pepper to
Taste
3 tb Hazelnut or sunflower oil
1 1/2 c Sliced wild mushrooms
1 c Sliced green onions
1 c Blanched hazelnuts
1/2 ts Dill seed
4 c Cooked wild rice
2 tb Chopped fresh dill or
Parsley
(morels, crimini, shiitake or oyster mushrooms)(I used a combination
of portabella and shiitake in order to have enough)
One day as a warrior returned to camp, he found a duck sitting on
the rim of his soup pot. As the startled duck flew away, it
dropped some pieces of grain into the soup. The warrior ate the
soup, and found that the grain was very good so the next morning
he went off in the direction that the duck had flown, finally
coming to a lake where he found a flock of ducks. The ducks were
feeding on the water grass, which came to be known as manoomin, or
'good grain.' Traditional Indigenous American ricers, to this
day, still follow the duck guides to the marshes where the wild
rice is ripe.
The ducks themselves, who feed on this wild rice, are considered
to be a delicacy. One might note that waterfowl that eat fish and
insects often have a slightly "fishy" taste, but the flavor of
mallards, canvas backs, teal and rails that flock to the wild rice
marshes have a wonderful mild and slightly nutty flavor.
One should also note that these leaner wild ducks don't contain as
much fat as the store bought ones, so tying strips of pork fat or
bacon around the duck is recommended to keep them moist during
roasting. For rare duck, allow 18 to 20 minutes per pound
roasting time.
Native Peoples magazine says
"The recipe that follows offers the alternative of using more
commercially available Long Island ducklings, but the stuffing of
wild rice studded with wild mushrooms and hazelnuts gives even the
domestic descendants of the wild mallard the flavor of the North
Woods. To complement the ducks and stuffing, we suggest serving
two other Northeastern specialties, cranberry sauce sweetened with
maple syrup and hazelnut-honey baked squash."
Rinse the ducks and pat dry. If you want to use giblets in the
stuffing, trim off the tough outer layer from gizzards, thinly
slice giblets and reserve. Season ducks inside and out with salt
and pepper.
Heat oil in a large skillet over medium-high heat. Add giblets
and saute for 1 minute. Add mushrooms, onions, hazelnuts, and
dill seed. Saute for about 1 minute, until mushrooms and nuts are
just golden. Add wild rice and the fresh dill or parsley to
skillet. Season with salt and pepper and toss. Allow stuffing to
cool.
Preheat oven to 450 degrees. Loosely stuff the neck and body
cavities of ducks. Close neck flap with a skewer and cover
exposed stuffing near the tail with aluminum foil so it will stay
moist. Prick skin all over with a sharp forks so the ducks will
self-baste in their fat. Reduce oven temperature to 350 degrees
and roast the ducks, allowing about 30 minutes per pound. Prick
skin and baste ducks with dripping two or three times during
roasting. Ducks are done when juices run clear with no hint of
pink when thigh is pierced.
Other Notes: There is quite a bit of difference in the amount of
fat on a wild duck and a domestic one. Since mine was a domestic
bird, I did not do any basting. I also put it on a rack so that it
would not be sitting in all that fat. If roasting a wild duck
then go by the other suggestions.
From the Native Peoples magazine.
From: Mignonne
Categories: Native, Duck
Yield: 8 Servings
2 Long Island ducklings
Salt and ground pepper to
Taste
3 tb Hazelnut or sunflower oil
1 1/2 c Sliced wild mushrooms
1 c Sliced green onions
1 c Blanched hazelnuts
1/2 ts Dill seed
4 c Cooked wild rice
2 tb Chopped fresh dill or
Parsley
(morels, crimini, shiitake or oyster mushrooms)(I used a combination
of portabella and shiitake in order to have enough)
One day as a warrior returned to camp, he found a duck sitting on
the rim of his soup pot. As the startled duck flew away, it
dropped some pieces of grain into the soup. The warrior ate the
soup, and found that the grain was very good so the next morning
he went off in the direction that the duck had flown, finally
coming to a lake where he found a flock of ducks. The ducks were
feeding on the water grass, which came to be known as manoomin, or
'good grain.' Traditional Indigenous American ricers, to this
day, still follow the duck guides to the marshes where the wild
rice is ripe.
The ducks themselves, who feed on this wild rice, are considered
to be a delicacy. One might note that waterfowl that eat fish and
insects often have a slightly "fishy" taste, but the flavor of
mallards, canvas backs, teal and rails that flock to the wild rice
marshes have a wonderful mild and slightly nutty flavor.
One should also note that these leaner wild ducks don't contain as
much fat as the store bought ones, so tying strips of pork fat or
bacon around the duck is recommended to keep them moist during
roasting. For rare duck, allow 18 to 20 minutes per pound
roasting time.
Native Peoples magazine says
"The recipe that follows offers the alternative of using more
commercially available Long Island ducklings, but the stuffing of
wild rice studded with wild mushrooms and hazelnuts gives even the
domestic descendants of the wild mallard the flavor of the North
Woods. To complement the ducks and stuffing, we suggest serving
two other Northeastern specialties, cranberry sauce sweetened with
maple syrup and hazelnut-honey baked squash."
Rinse the ducks and pat dry. If you want to use giblets in the
stuffing, trim off the tough outer layer from gizzards, thinly
slice giblets and reserve. Season ducks inside and out with salt
and pepper.
Heat oil in a large skillet over medium-high heat. Add giblets
and saute for 1 minute. Add mushrooms, onions, hazelnuts, and
dill seed. Saute for about 1 minute, until mushrooms and nuts are
just golden. Add wild rice and the fresh dill or parsley to
skillet. Season with salt and pepper and toss. Allow stuffing to
cool.
Preheat oven to 450 degrees. Loosely stuff the neck and body
cavities of ducks. Close neck flap with a skewer and cover
exposed stuffing near the tail with aluminum foil so it will stay
moist. Prick skin all over with a sharp forks so the ducks will
self-baste in their fat. Reduce oven temperature to 350 degrees
and roast the ducks, allowing about 30 minutes per pound. Prick
skin and baste ducks with dripping two or three times during
roasting. Ducks are done when juices run clear with no hint of
pink when thigh is pierced.
Other Notes: There is quite a bit of difference in the amount of
fat on a wild duck and a domestic one. Since mine was a domestic
bird, I did not do any basting. I also put it on a rack so that it
would not be sitting in all that fat. If roasting a wild duck
then go by the other suggestions.
From the Native Peoples magazine.
From: Mignonne