• Alt Turkey - 18

    From Dave Drum@1:2320/105 to All on Mon Nov 14 16:23:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fire-Roasted Duck & Pheasant w/Red Currant Jelly
    Categories: Game, Fruits, Booze, Herbs, Vegetables
    Yield: 6 servings

    5 lb Whole duck
    3 lb Whole pheasant
    Salt & pepper
    2 tb Lard or duck fat; plus more
    For basting
    1 tb Armagnac, cognac, or brandy
    1 tb Fresh thyme; chopped
    1 cl Garlic; smashed
    1/3 c Red currant or apple jelly;
    Warmed

    Pat the birds dry, inside and out, with paper towels.
    Trim any extra skin around the cavity of the duck.
    Running your hands beneath the skin, carefully separate
    the skin from the flesh without tearing or removing it.
    Season the outer part of the skin and the inner cavity
    of both birds generously with salt and pepper, then
    transfer to the refrigerator and let rest uncovered at
    least 6 hours or overnight.

    In a hearth or fire pit, prepare a small fire.
    Alternatively, set a rack in the center of an indoor
    oven and set @ 350-|F/175-|C. In a small pot, warm the
    lard or other fat and add the armagnac, thyme, and
    garlic. Brush both birds with the lard mixture. Using a
    3-foot piece of twine soaked in water, hang the duck by
    the limbs or cavity above the fire; or in a large
    roasting pan fitted with a rack, position the duck off
    to one side of the rack. If hanging the bird, set a pan
    beneath it to catch any drippings.

    Roast the duck until the skin is just starting to color
    and some of the fat has rendered, about 25 minutes.

    If cooking with fire, move the duck closer to the heat
    source, or add more wood to the fire as needed to
    increase the heat. If cooking in a home oven, retrieve
    the roasting pan and raise the oven heat to 525-|F/273-|C.
    Meanwhile, baste the duck with some of the rendered fat
    from the pan, or more of the rendered lard mixture. Hang
    the pheasant next to the duck, placing a pan beneath it
    to catch drippings, or adding it to the other half of
    the roasting pan.

    Roast both birds until the skin is browned and the
    juices from the leg joints run mostly clear when poked
    with a paring knife, about 25 minutes. Remove the birds
    briefly and brush with the warmed jelly. Roast,
    swiveling the birds on strings or rotating them as
    needed, until the skin is caramelized and darkened, 5 -
    10 minutes more (watch closely for burning).

    Remove and let the birds rest 5 minutes. before carving.
    Serve the pieces in a shallow pool of the pan drippings.

    By: Fred Morin & Dave McMillan

    RECIPE FROM: https://www.saveur.com

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