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.
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Fabian Franco
25/12/2012 09:21:01 am
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HistoryNeedsYou
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.
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