Duck, presumably
this post was submitted on 12 Jan 2024
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Wabbit
I thought it was baseball season?
Can’t go wrong with a good roux, carrots, potatoes, onions, season to taste
Agreed, plus some red wine and mushrooms. I'm thinking a quasi coq-au-vin would work well
Make gumbo! Dark roux, mirepoix, okra, crab meat if you can get it, and spicy spices.
Duck pho is also lovely.
Stuart. I always hated that fucking rat.
Chicken. Probably remove the duck. Toss in some goldfish crackers if I'm feeling fancy.
But what flavor goldfish crackers
Hmm... I think I've only had the original. It's been a long time since the last time I felt fancy.
If you're not eating your Goldfish Flavor-Blasted in 2024, why are you even living?
Exactly
I've never tried to make a stew out of duck before, but if someone asked me to wing it anyway, I'd probably try to use it in a gumbo: Dark roux, Cajun Trinity (celery + onion + bell pepper), jalapeno, garlic, stock, fresh thyme, bay leaf, lots of fresh ground black pepper, spoonful of hot sauce (e.g. Crystal or Tabasco if I can't get that), plus your meat -- served over white rice. For chicken (e.g. chicken thighs), I'd sear it first but I'm not sure on the best treatment for gamey fowl. Personally I might try to blanch it first to try to reduce the gameyness (based on recommendations I've seen about cooking certain kinds of stewed pork -- like pork belly in Chinese dishes), but you'd do better to get advice from someone who's actually cooked with gamey ingredients more than I have if you can.
Adapting a coq au vin recipe might be another idea to try if gumbo doesn't appeal, but again, I've never tried that with duck either.
I decided to go with a duck noodle soup. Like chicken noodle soup, but with duck. I'm going to roast the duck with a poultry bouquet and a lil olive oil, then throw everything in a slow cooker after that. I got carrots, mushrooms, garlic, onion, extra wide egg noodles, and vegetable stock. It isn't anything fancy, but I haven't really cooked much for myself.
My parents are taking part of the bird since they helped me with the whole process of making him food. I read my mom your recipe and now she wants to make her part of the bird that way.
Hopefully both dishes come out great!
Stew so potatoes, carrots, onion.
If you want to lean into the stronger flavors parsnips or leeks.
I've made stew from wild game before. It always comes out really gamey. I eat game, but I usually stick to the grill with it. The entire stew picks up on the game flavor, which I'm not keen on.
This isn't a wild bird. I raised him from a day old, but the last Muscovy we had tasted a bit gamey. We also butchered it then immediately cooked it. Like the whole process took 3 hours. My stepfather is refrigerating the bird before butchering this time to see if that helps with taste any. I also decided on making duck noodles soup because I'm not in the mood for potatos lol. I got carrots, garlic, mushrooms, vegetable stock extra wide egg noodles,, and a seasoning mix called a poultry bouquet. I'm gonna roast the meat with a little olive oil and the poultry bouquet and then put everything in a slow cooker.
Grain, but don't call me Stu.
Don't worry, I asked. Duck said yes. Poor thing asked me to put it out of its misery, must've been going through some serious shit
Keep in mind that I have no idea what I'm talking about.
So, the final form of the game meat should be that of small cubes. Boil it separately whole or large chunks in water with a slight pinch of salt and a cup of rice. Once the rice is nice and soft, get the meat, dice it, stir fry it in a tea spoon of olive oil or butter and some sauce of preferred taste, then stew as usual. Add some green stuff or dried green stuff towards the end.
Very important. Do not add that rice to the stew. If you want to, boil some separately and add that second one. The first rice is full of bad stuff and should be thrown away. We only used it to massage the meat.
If you have any kind of pickled vegetables, have some as a side dish.
Good luck.