18 Nebraskaland • January-February 2020
IN THE FIELD
PHOTO
BY
JENNY
NGUYEN-WHEATLEY
When cooking wild game, simple is often the best
treatment. This wild duck with herb and cream sauce recipe
has few ingredients, but it allows the main ingredient to
shine: Savory and tart Ponzu, fruity dry sherry and fresh
herbs complement the gaminess of mallard well.
You can cook the duck whole, spatchcocked or simply
halved. Or take the time to debone the breasts, pictured,
while leaving the legs and thighs intact. This helps the
pieces lie flatter in the pan, allowing for more even browning
and cooking. Prepping duck this way also makes it easier to
eat at the table. Check foodforhunters.com for step-by-step
photos.
Servings: 2
Prep Time: 1 hour
Cooking Time: 20 minutes
Ingredients:
•
1 whole mallard duck, plucked
•
1 tablespoon of olive oil
•
1 small shallot, thinly sliced
•
2 tablespoons of dry sherry
•
2 sprigs of fresh thyme
•
2 sprigs of fresh marjoram, optional
•
2 tablespoons of Ponzu sauce
•
1 cup of heavy whipping cream
•
Freshly cracked pepper, to taste
•
Kosher salt, to taste
1. Remove the duck's backbone with
kitchen shears. Then follow the contours
of the duck's back and breast bones and
separate the meat from the bone. Keep
leg and thigh bones intact by snipping
the socket between the thigh bone and
body. Cut the duck in two between the
breasts. Allow the meat to sit for an hour
at room temperature.
2. Pat duck dry with paper towels and
season with salt and pepper. Add half
the olive oil to a pan and turn heat to
medium. Add duck skin-side down to
the still-cold pan and cook until the skin
renders and turns golden.
3. Flip the duck and brown on the
other side until internal temperature reaches about 135
degrees. Remove duck from heat, wrap in foil and rest for at
least 5-10 minutes for a finishing temperature of 140-145
degrees for medium doneness.
4. Meanwhile, add the rest of the olive oil to the pan and
sauté the shallot, marjoram and thyme for 30 seconds; do
not let the shallot burn. Add the dry sherry and cook until
most of it evaporates – a few seconds – while scraping the
bottom of the pan with a wooden spoon to release browned
bits. Then add the Ponzu and heavy cream. Simmer until
thickened and season to taste.
By Jenny Nguyen-Wheatley
DUCK WITH THYME AND CREAM
