nosoypato
12-31-2009, 04:45 PM
This one was created last night, easy to do.
3 plucked big ducks and their gizzards, the rest of the entrails feed to the dog .(I used a wigeon,Mottled,BB Yaguasin)
2-3oz. essence of the gods(olive oil)
1tsp oregano
3 minced garlic cloves
1/4 to 1/2tsp powdered cumin
1tbsp to 1oz. aged soy sauce(this one was in the pantry over 2yrs.)
Blend every thing and marinate ducks over night in zip-lock bag
Pre-heat oven to 350F, insert a gizzard and small onion into each disemboweled bird, wrap each in aluminum foil so the juices don't scape
Cook 75 to 90 minutes. Use the juices on the delicately flavored roast and over rice.
3 plucked big ducks and their gizzards, the rest of the entrails feed to the dog .(I used a wigeon,Mottled,BB Yaguasin)
2-3oz. essence of the gods(olive oil)
1tsp oregano
3 minced garlic cloves
1/4 to 1/2tsp powdered cumin
1tbsp to 1oz. aged soy sauce(this one was in the pantry over 2yrs.)
Blend every thing and marinate ducks over night in zip-lock bag
Pre-heat oven to 350F, insert a gizzard and small onion into each disemboweled bird, wrap each in aluminum foil so the juices don't scape
Cook 75 to 90 minutes. Use the juices on the delicately flavored roast and over rice.