Discussion
FredericRobinson said:
How does the flavour compare to Mallard?
As I said in another thread, wild duck is very variable depending where they have been feeding. Teal are tiny compared to mallard but are probably the most reliable.
A good teal is a much sweeter meat than a good mallard.
IMO wigeon are the best but the least reliable.
I had grouse for the first time this year and was absolutely blown away, so delicate and such interesting flavour. I know this isn't the same thing but I vowed to try as many different game birds as I could find- only problem is, the Mrs isn't too keen on strong tasting game so I have to cook it for my self when she is out, which is rarely at the moment due to recent sprog. Anyway I want to do it justice.
MC that recipe sounds great especially the sauce. but that's a hell of a variance on cooking time I assume one is uber rare and one is cooked through. I guess its a trade off when you cook whole- legs vs breasts. Maybe its worth splitting in half through the ribs and doing the legs slow for 30 and then turning up the temp and cooking the breast for the last 10 mins? Or am I over complicating matters?
MC that recipe sounds great especially the sauce. but that's a hell of a variance on cooking time I assume one is uber rare and one is cooked through. I guess its a trade off when you cook whole- legs vs breasts. Maybe its worth splitting in half through the ribs and doing the legs slow for 30 and then turning up the temp and cooking the breast for the last 10 mins? Or am I over complicating matters?
Pete Franklin said:
I had grouse for the first time this year and was absolutely blown away, so delicate and such interesting flavour. I know this isn't the same thing but I vowed to try as many different game birds as I could find- only problem is, the Mrs isn't too keen on strong tasting game so I have to cook it for my self when she is out, which is rarely at the moment due to recent sprog. Anyway I want to do it justice.
MC that recipe sounds great especially the sauce. but that's a hell of a variance on cooking time I assume one is uber rare and one is cooked through. I guess its a trade off when you cook whole- legs vs breasts. Maybe its worth splitting in half through the ribs and doing the legs slow for 30 and then turning up the temp and cooking the breast for the last 10 mins? Or am I over complicating matters?
That is a massive variance on cooking times - I tend to go by 'eye' when I see the creature as to where it fits on the spectrum.MC that recipe sounds great especially the sauce. but that's a hell of a variance on cooking time I assume one is uber rare and one is cooked through. I guess its a trade off when you cook whole- legs vs breasts. Maybe its worth splitting in half through the ribs and doing the legs slow for 30 and then turning up the temp and cooking the breast for the last 10 mins? Or am I over complicating matters?
The main thing being to get the oven b
d hot. I use the non fan-assisted oven too.The only instance where I separate the legs and breasts is in the case of pheasant. Everything else just goes in the oven whole.
Partridge is my favourite.
Mobile Chicane said:
That is a massive variance on cooking times - I tend to go by 'eye' when I see the creature as to where it fits on the spectrum.
The main thing being to get the oven bd hot. I use the non fan-assisted oven too.
The only instance where I separate the legs and breasts is in the case of pheasant. Everything else just goes in the oven whole.
Partridge is my favourite.
Think i'll try it whole 20mins at the highest temp (oven also non fan) just saw a hfw thing that suggests 20-25mins depending on size of bird.The main thing being to get the oven b
d hot. I use the non fan-assisted oven too.The only instance where I separate the legs and breasts is in the case of pheasant. Everything else just goes in the oven whole.
Partridge is my favourite.
I'll let you know how it goes.
Well that was delicious. Like a little duck lolly. I did it for 20 mins at highest temp but would prob go to 15 next time. As it was not as pink as I like but still delicious. I had it with celeriac gratin dauphinoise and braised red cabbage with star anise. Made a sauce but decided it didn't need it as it was too sharp and the cabbage was already slightly Sharp. Anyway here is a cruddy phone pic.
Sat there eating it on my own whilst watching gardeners world. Can anybody beat that for a Friday night?
Sat there eating it on my own whilst watching gardeners world. Can anybody beat that for a Friday night?
Edited by Pete Franklin on Friday 9th December 22:18
Pete Franklin said:
Well that was delicious. Like a little duck lolly. I did it for 20 mins at highest temp but would prob go to 15 next time. As it was not as pink as I like but still delicious. I had it with celeriac gratin dauphinoise and braised red cabbage with star anise. Made a sauce but decided it didn't need it as it was too sharp and the cabbage was already slightly Sharp. Anyway here is a cruddy phone pic.
Sat there eating it on my own whilst watching gardeners world. Can anybody beat that for a Friday night?
Looks good!Sat there eating it on my own whilst watching gardeners world. Can anybody beat that for a Friday night?
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