Wild Duck from Tony Bilson's Recipe Book by Tony Bilson
Wild duck requires a lot less cooking than Peking duck. It is best served rare. Marinate the duck in 60 ml oil with 150 g mirepoix, thyme, marjoram, a bay leaf and pepper for at least a day. Remove...
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Cooking tools:
- Mixing bowl
- Skillet
- Oven
- Plate
Ingredients
- red wine
- red wine vinegar
- pheasant en salmis
- manner
- breasts
- melted butter
- duck
- pepper
- bay leaf
- marjoram
- thyme
- mirepoix
- wild duck
- peking duck
- oil
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