After the Harvest > Wild Gamebird Festival 2007 recipes

Braised Wild Duck with Honey and Brandied Raisins (Serves 4)

2 Nos Ducks

3 Nos Onions, roughly diced

1 Carrot, roughly diced

1 Stalk Celery, roughly diced

2 Nos Bay leaves

5g Fresh Thyme

4 Nos Clove Garlic, finely chopped

3 Nos Cardamom pods, lightly crushed

½ tsp Crushed root ginger

½ tsp Allspice

1 Cinnamon Quill

50mls Honey

Salt

Mill Pepper

350mls Red Wine

350mls Fresh Orange Juice

350mls Chick Stock

Duck

Remove any excess skin or cavity fat. Thoroughly wash the duck, and dry. Season the duck with Salt and pepper. Colour the duck in a hot pan on all sides and place into a deep sided dish, combine all the other ingredients together and pour over the duck, seal with a lid.

Braise in a moderate oven 180 degrees for approximately 2 ½ hours.

Once cooked, remove the duck and keep warm.

Pass the braising liquor into a saucepan. If the sauce is to thin, reduce it further to give a coating consistency, skim any excess fat, and correct seasoning.

Brandied Raisins

250g Raisins

750mls water

125mls Brandy

60mls Honey

Heat the raisins in the water, drain and reserve the water. Place the raisins into a jar that can be sealed, add the brandy.

With the reserved water add the honey and reduce to about 250mls, through gentle simmering, pour the reduced liquid over the raisins and seal, store in a refrigerator.

Serve the duck topped with brandied Raisins and orange zest.

Recipe supplied by Hope Bros Restaurant and Bar, Wellington