Roast Wild Duck

[Grunter]

This is one my Father uses, it's the best i have eaten.

Ingredients:

2 Wild Ducks (Wood Ducks best for this)
1/2 cup plain flour
2 tbs ghee
2 cups of chicken stock

Stuffing:

3 cups home made bread crumbs
2 large onions sliced
4 tbs butter
4 tbs dried sage
2 beaten eggs

Method:

Combine the stuffing ingredients into a bowl.
Divide the stuffing equally & stuff both Ducks & stitch up with butchers twine. Place into a large oven dish & put in oven pre-heated to 180 deg for about 75 mins. Remove the Ducks & drain excess fat. Add flour & stock to pan & simmer to make a rich gravy.
Serve with roast vegies & crusty thick bread for juices....YUM!!

Grunter

[Luke]

2 tbs ghee


What's ghee? :?

[aussiehunter]

is ghee fat or stock???

pat :?

[Grunter]

Ghee, is fat. Just another name for light animal fat. What the old fella uses is the fat excess poured off from the last ducks cooked. Keeps well in the freezer until next use.

Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter as slowly as possible. The butter will separate into three layers: the casein, a frothy layer on top; the clarified butterfat in the middle; and the water, milk solids, and proteins in the bottom. The casein is skimmed off and the fat is then removed with a gravy separator or is ladled off. The lactose remains with the watery portion, so ghee can be used to cook for people who are lactose intolerant. Ghee will also smoke at a much higher temperature than standard butter, and will keep longer as bacteria cannot digest a pure oil.

Ghee is used heavily in Indian cuisine. It is considered an extremely pure food in South Asia, and even sacred under some circumstances.

Plain cooking oil is often a decent substitute, though lacks the oddly nut-like flavor of ghee. Depending on the recipe, a thicker substitute may be more appropriate. Consider the use of shortening, cocoa butter, lard, and squeezable margarine. South Asian food shops often stock tins of 'vegetable ghee', derived from palm oil, and solid at room temperature.

Grunter

[Luke]

Cheers mate :P