I have prepped the duck, stuffed it and trussed it. It is now roasting very slowly on a bed of onion, garlic and white wine in an earthenware crock.
25/12/2012 09:21:01 am
25/12/2012 10:00:17 am
Hi Fabian, I cooked the duck for two hours in a covered earthenware pot at 170C. Pheasant is very low in fat so is best stewed or pot roast. I like to east pheasant Normandy style with apple and cidre.
Your comment will be posted after it is approved.
Leave a Reply.