any owd yorkshire people out there

[rob.i 26]

Yorkshire duck anyone know what theyre made of ?my owd fella 82 had them as a kid but cant remember what they were made of any ideas as I want to make some for him .cheers rob

[DDD 4]

SWMBO has just informed me that they sell them up this way, called savoury duck though.

[Guest smashygadge]

Yorkshire duck anyone know what theyre made of ?my owd fella 82 had them as a kid but cant remember what they were made of any ideas as I want to make some for him .cheers rob

 

 

as in decoys lol im a 34 yorkshire man tommorow lol is this a trick question rob

[Guest smashygadge]

yorkshire duck i do beleive

 

Casserole of Duck with Anchovies.

 

This is a super dish and don't be afraid of the anchovies the combination is a winner and they, the anchovies, are not in the least overpowering in the recipe. Also if you are concerned with the fat content we have done this successfully after skinning the bird before flouring which reduces fat considerably.

 

Serves 5 - 6

 

1 Duck

1 1/2 oz. Butter

4 Carrots

Flour for coating meat,

Freshly ground Black pepper.

24 small Shallots

Garlic - 2 to 4 WHOLE (not pressed, chopped, or crushed) cloves but this is absolutely optional

4 anchovy Fillets,

1/2 pint of good brown stock.

1/4 pint of fairly robust red wine

Bouquet Garni

1 tablespoon of flour

1 Teaspoon of Lemon juice

2 Tablespoons of finely chopped parsley

 

 

METHOD.

 

Joint the duck and dredge in the flour seasoned with fresh black pepper.

Peel the shallots and the carrots slicing the carrots also. Heat the 1oz of butter in a heavy pan, add the duck joints and brown all over. remove the browned joints and transfer to an heavy pan or casserole, with the shallots, finely chopped carrots, and bouquet garni. Add the stock to the juices in the pan, mix well and bring to the boil. Then add the wine and pour over the duck.

Cover tightly and simmer for 30 minutes or until the duck is tender. (this can also be done in a slow oven if more convenient)

 

(N.B. There is a school of thought that says if a wine is not good enough to drink it is not good enough to cook with. I wholly subscribe to this if only for the reason that the cooking is so much more fun if you can take a small refreshment at the same time!!!) - Back to the cooking.

 

Remove the bouquet garni, lift out the duck and the vegetables with a slotted spoon. Arrange the ingredients on a shallow warm serving dish and keep warm.

finely chop the anchovies.

 

Melt the remaining butter in the heavy pan add a tablespoon of flower steadily and mix until brown, gradually pour on the cooking liquid stirring continually until the sauce is thick and smooth. Add the anchovies, lemon juice, and parsley, taste for seasoning and pour over the duck.

 

Serve with mashed potatoes and traditional green beans or peas. One nice variation we like is Colcannon, an Irish dish consisting of Mashed potato and a little green cabbage combined, may sound awful, but tastes wonderful.

 

 

good luck

[rob.i 26]

No smash its something you eat but he dontknow what its made from but it aint duck

Edited August 17, 2008 by rob.i

[Guest smashygadge]

No smash its something you eat but he dontknow what its made from but it aint duck

 

 

lol yea i found that recipe for ya said its yorkshire duck

[Mark.B 0]

Yorkshire duck could be the same as penny duck which i think is like savoury meat[mince like faggots ]

[Netter 0]

Yorkshire duck could be the same as penny duck which i think is like savoury meat[mince like faggots ]

 

Thats the one mate, they are Faggots.

I got it from HERE

[rob.i 26]

thanks mark and netter looks like thats them, looks like Im gonna take a trip to the butchers