CANARD À L’ORANGE
- 18 breasted duck, skin on (ringneck were used in this camp recipe but any duck or waterfowl can be substituted
- 2lbs GameKeeper boar bacon
- 2oz reserved bacon drippings
- 4 cups yellow onion, diced
- 4 cloves garlic, minced
- 4 cups of mushrooms, quartered
- 4 cups of orange juice
- 4 cups of fowl or chicken stock
- 2 bay leaves
- 12 satsumas (seedless mandarins), peeled and left whole
- 2oz vinegar (apple cider, distilled, white, or red)
- 2 cups of green onion sliced
- Spiceology SPG Blend
- Spiceology Game Changer Rub by Chef Jean-Paul
1. Season all duck breast on both sides with Spiceology Chef Jean-Paul Game Changer Rub.
2. In a large black iron pot, add reserved bacon drippings and duck breast in a single layer skin side down
3. Render duck fat and brown in the pot. Flip duck breast on each side to achieve browning on all sides.
4. Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of your duck breasts have been rendered and caramelized.
5. In the hot fat, add boar bacon.
6. Render bacon fat down on medium-high heat until bacon is brown and cooked. Remove from the pot and set aside.
7. Add mushrooms to the fat.
8. Brown mushrooms in the fat on medium-high heat for 10 minutes. Remove and set aside.
9. Add onions and garlic to the pot and brown.
10. Cook at medium-high heat until onions begin to turn golden on the edges.
11. Turn heat to high and add orange juice, fowl stock, browned duck, browned boar bacon, browned mushrooms, peeled satsumas (seedless mandarins), vinegar, bay leaves.
12. Season lightly with Spiceology SPG.
13. Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
14. Cook gravy and ducks until they begin to become tender (about 1.5 hours depending on species, size, and freshness of ducks).
15. Remove the lid and cook gently, stirring softly occasionally being careful not to break down the ducks.
16. Use a cooking spoon or ladle to remove any excess grease.
17. Reduce the liquid for another 30-45 minutes until gravy is thickened.
18. Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
Serve over steamed white rice.
CAJUN ROUX PEAS
- 2 pounds of frozen peas
- ½ pound bacon strips
- ½ cup vegetable oil
- ½ cup diced onions
- 1 tbs minced garlic
- 1 ½ tbs flour
- 3 cups chicken stock
- Spiceology SPG Blend
- Tabasco pepper sauce to taste
1. In a cast-iron Dutch oven, heat oil over medium-high heat.
2. Add bacon and render for 5-10 minutes. Once crispy remove from heat.
3. Add onions and garlic. Sauté 3-5 minutes, stirring occasionally.
4. Sprinkle in the flour and blend well into the vegetable mixture.
5. Add peas, stock, and season lightly using Spiceology SPG Blend. Bring to a rolling boil. Reduce to simmer and cook until peas are tender and slightly thickened gravy has formed. Depending on the age of the peas. Additional stock may be necessary to retain volume during cooking.
6. Add crumbled reserved bacon to your peas.
7. Once peas are tender, season to taste using salt, pepper, and Tabasco Pepper Sauce.
- 2 cups self-rising, white lily flour
- 1/4lb (1 stick) unsalted butter, grated
- 3/4 cup of buttermilk, can sub out mixed powdered buttermilk with water as we did in the show
1. In a mixing bowl combine flour and butter and cut butter into the flour with a fork.
2. Add buttermilk and mix until buttermilk absorbs into the flour-butter mixture.
3. Remove dough from the bowl and place it on a well-floured surface.
4. Fold the dough a few times to create layers but being careful not to overwork the dough
5. Cut dough into desired sizes with a biscuit cutter or sharp knife
6. Bake in the oven at 475 degrees for 12-14 minutes.
7. Brush with melted butter as soon as you remove the biscuits from the oven.
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