Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

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shayneh2006
Posts: 1915
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by shayneh2006 » Thu Apr 17, 2014 8:43 pm

Shayne’s Slow Roasted Sage and Raspberry Wine Duckling with Sour Raspberry Salsa

There's some interesting and wild things happening with this dish, but believe me, it works :wink: :D

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2 tablespoons seedless Raspberry jam
1 garlic clove, crushed
1/4 cup dry red wine
1 tablespoon olive oil
2 tablespoons balsamic vinegar
6 large sage leaves, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Duck, portioned to quarters. The Breast however is boned out, but leaving first wing bone attached.
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All the remaining crap from the Duck, reserve for future use (Duck stock/Duck fat)








For the Sour Raspberry Salsa, you will need............

1 cup fresh corn kernels
1 1/2 cups small fresh Raspberries
2 shallots, cut into 1/4-inch slices
1 jalapeño pepper, stemmed, seeded, and minced
1/4 cup diced red capsicum
1 tablespoon lime juice
1 teaspoon honey
3 large sage leaves, finely chopped
1/4 teaspoon salt


Make the marinade
In a chopper pulse the jam, garlic, wine, olive oil, vinegar, sage leaves, and salt and pepper until smooth. Pour the marinade into plastic bag, add the Duck, tossing until well-coated, and refrigerate for at least 2 hours.
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Make the salsa (don’t add the lime juice or the Berries yet). Add those when ready to serve.



Meanwhile, remove the Duck from the marinade and get it ready for which ever way you choose to BBQ "SLOW ROAST" it.
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I used the Weber Kettle Rotti :P

Oh, brush all sides with EVOO, and season well with salt and pepper
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Pour the remaining marinade into a small saucepan and bring to a boil over high heat to make the glaze.


Slow Roast the Duck at around 300F, then after an hour, start brushing frequently with the glaze.
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I am loving cooking Duck the slow roast way as most of the fat naturally renders away :)
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And nearly finished







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There was an explosion of flavours going on here. The sweetness of the glazed Duck, then a hit of tartness of the fresh Rasberries, followed by the nutty flavor of the Rice (didn't mention that previously, but yeh, there's rice in there.

The crew have rated this one, 10/10 :P
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Shayne
Last edited by shayneh2006 on Fri Apr 18, 2014 9:51 am, edited 1 time in total.
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.


Emo
Posts: 293
Joined: Sun May 12, 2013 2:20 pm
Location: Ascot Vale, Victoria

Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by Emo » Thu Apr 17, 2014 11:43 pm

Wow Shane, that looks shit hot. You're certainly putting a dent in the Duck population. laurie Levie must hate you :wink:
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shayneh2006
Posts: 1915
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by shayneh2006 » Fri Apr 18, 2014 9:17 am

Cheers Emo but, who the hell is laurie Levie :?: :?: :oops:



Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

Gumb

Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by Gumb » Fri Apr 18, 2014 9:31 am

He's part man, part duck. :wink:

shayneh2006
Posts: 1915
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by shayneh2006 » Fri Apr 18, 2014 9:46 am

Gumb wrote:He's part man, part duck. :wink:
Thanks for clearing that up for the Gumb :wink: :P .



Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

Emo
Posts: 293
Joined: Sun May 12, 2013 2:20 pm
Location: Ascot Vale, Victoria

Shayne’s Slow Roasted Sage and Raspberry Wine Duckling

Post by Emo » Sun May 11, 2014 9:39 pm

He's the anti shooting duck activist who goes out In the field on duck opening and rescues the birds
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Weber Q200...not BLACK


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