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Recipe courtesy of Tony Smith, Executive Chef at Canterbury Tales, Crowne Plaza Hotel, Christchurch.
At this time of the year, wild apples are often observed growing alongside country roads. This coincides with the opening of duck hunting. This recipe calls to cook the legs for a longer time and making nice gravy at the same time. Most wild ducks provide a good meal for two but you may stretch it to four if the rich flavours are enjoyed in smaller portions.
1 wild duck (around 1kg)
1 diced onion
2 cloves crushed garlic
2 teaspoons flour (10g)
¼ glass wine (red or white okay)
2 teaspoons tomato sauce (homemade is great)
2 teaspoons honey
2 wild apples or one granny Smith
4 small globe turnips (200g)
500ml water
A little cooking oil
Salt and black pepper to season
Cut the legs of the duck, season generously with salt and black pepper. Heat a fry pan, add a splash of cooking oil. Add the legs, diced onion and garlic. Colour well then add the two teaspoons of flour and stir. Pour in the wine and stir until smooth. Cook until it thickens slightly then add the tomato sauce and water. Place all in a small sauce pan, cover and simmer on a very, very low heat for 1½ hours. It should be only just barely simmering. Skim off any fat and put it to one side.
Peel and cut the small turnips into wedges. Cook in a little salted water until tender. Cool and keep aside.
Pre heat the oven to 200ºc. Rub the remaining duck with honey and seasonings. Heat a frying pan (one that can be placed in the oven) then add the duck (breast side down) in the pan. Turn over to other breast so that that both breasts are well coloured. Place in the oven for 40 minutes, turning a couple of times. Take the duck out and place on a plate to rest in a warm place while you prepare to serve. Pour off any fat left in the pan.
Peel and slice the apple, gently fry in the same pan as you used for the duck. When they are partially tender, add the turnips and toss together. If the apples are not quite cooking enough, add a splash of water to avoid the risk of burning. Spoon the apples and turnips out of the pan onto a plate to keep warm. Pour the sauce from the legs into this pan and boil down until you have a nice consistency. Season to taste.
To serve, place a portion of the turnips and apples on to two plates along with a braised leg. Carve the breasts into thin slices and arrange on to the plates. Spoon over the sauce.
The underlying carcass may look a little rare but the key to this is that the breast fillets are just cooked and a little pink. If you prefer these slices cooked a little more cut the breasts off in one piece and place them a heated fry pan rare side down for a minute before carving.
