Fire-Roasted Duck & Pheasant with Red Currant Jelly
Cooked by suspending them on hooks and chains over an open fire, these burnished birds are wholesome and meaty.
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Cooking tools:
- Roasting rack
- Roasting pan
- Fire pit
- Hook
- Chain
- Butcher's twine
- Wire
- Drip pan
- Pastry brush
- Paring knife
- Pot
- Paper towel
- Oven
- Refrigerator
- Serving platter
Ingredients
- 1 whole duck (4-5 lb.)
- 1 whole pheasant (about 3 lb.)
- Salt
- pepper
- 2 tbsp. lard, duck fat, or olive oil, plus more for basting
- 1 tbsp. armagnac, cognac, or brandy
- 1 tbsp. fresh thyme, chopped
- 1 garlic clove, smashed
- 1⁄3 cup red currant or apple jelly, warmed
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