Ethnic Meals
Recipes and meal time ideas





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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Wild Duck Recipe and Meal Ideas
Scottish (Scotland) Meat main course food and Drink Ideas
Wild Duck in Cream Recipe

This is a recipe for a calorie laden treat of wild duck in cream sauce. Definitely not one for those on a health diet!!

Wild Duck

Ingredients:
2 prepared ducks
1 medium finely chopped onion
1&1/2 pints double cream
2 tablespoons redcurrant jelly
1 oz scottish blue cheese (or local if unavailable)
juice of 1 lemon
2 tablespoons rowan jelly (or another sweet red currant if unavailable)
Seasoning (Salt & Pepper)


Method:

Pre heat oven to 425F. Roast the duck on a rack/spit for about 30 minutes. Prick the skin (gently) to release any further fat. Drain the ducks well and place in a large casserole dish along with the onions.

Add the cream and redcurrant jelly then cover and bake for 1&1/2 hours or until the ducks are tender (use a skewer test on each leg). Lift the ducks out of the casserole and set aside keeping warm.

Skim any excess fat from the sauce and then place the casserole dish on a hot plate/stove top. Boil quickly until the amount is reduced by one third. Then stir in the crumbled cheese, lemon juice and rowan jelly. Mix well and season according to taste.

Serve the duck with the sauce poured over along with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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