Lets not forget Waterfowl game recipes, including duck, pheasant, goose and pigeon. A favourite and traditi on for the italian hunters since the beginning of time.

A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is stock. Add a little to every meat dish for a five star taste.

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Waterfowl Game List

Roast Duck

Roast Duck

Italian Roast Duck

Ingredients:

• 1 fresh duckling, or duck, about 4 pounds
• fresh ground black pepper
• salt
• juice from 4 or 5 fresh oranges
• 1/3 cup Cognac
• 1 sprig fresh rosemary
• 1/4 cup melted butter
• 1 small carrot

Directions:

1• To cook duck rub salt and pepper on the duck, inside and out.
2• Cut rosemary in half and place in the cavity.
3• Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting.
4• Place carrot and duck in a roasting pan lined with aluminum foil and roast uncovered for about 2 hours at 350 degrees.
5• Baste duck frequently (at least every 20 minutes).
6• When done, allow to cool a few minutes then cut into serving pieces. Serve with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.

Cooking secret:

When cooking duck and other waterfowl, roast uncovered, baste often and allways be sure to add a carrot. This will help to absorb the grease and strong taste.