Quick and easy to prepare ahead of time, Zucchini Pepper Stacks with Duck Breast are tasty little morsels that work well with smaller breasted ducks.
Salt-Crusted Rosemary Duck
Always looking for interesting ways to cook game birds, a friend suggested we try a salt crust. Salt-Crusted Rosemary Duck was the perfect choice.
What a fine discovery it was as putting a crust around any game bird. It literally locks in the juices, making for a delicious whole-bird cooking method.
Not only does the salt add flavor and trap in moisture, it’s a beautiful presentation. Serve the ducks in the crust, break open and carve (do not eat the crust).
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
3 cups salt
3 cups flour
1 cup water
2 medium ducks, dressed
2 sprigs rosemary
4 cloves garlic
1 egg, beaten
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, mix the salt, flour, and water until a stiff dough is formed. Add more water if needed. Divide the dough into 2 equal parts.
On a floured surface, roll the dough out so it is large enough to fold over the whole duck.
Stuff the ducks with the rosemary and garlic. Place the duck on top of a rolled crust, breast-side down. Fold the crust over and lay seam-side down in a greased casserole pan. Repeat with the remaining duck.
Brush the egg over the top and sides of the wrapped ducks.
Bake for 75 minutes. Serve.