Title: Wild Duck with Anchovies and Capers
Categories: Entree Game British Pork
Yield: 4 Servings

2		Mallard abt 2.5 lb each
300	ml	Full bodied dry white wine
2	tb	Olive oil
1		Sprig fresh tarragon
1		Sprig fresh marjoram
6		Black peppercorns; crushed
		Salt & pepper
2		Lemon quarters
2	sl	Bacon
1		Onion; finely chopped
10		Anchovy fillets **
2	tb	Capers; chopped
2	tb	Double (heavy) cream

NB ** anchovies should be soaked a while in milk, then drained.

The combination of anchovies and capers give a tart taste that bends well with the richness of the wild ducks. Serve with wild rice.

Blend the wine, oil, fresh herbs, peppercorns and salt together. Pour over the ducks, cover and leave in a cool place for 12 hours. Turn the birds every 2 hours onto a different side until all sides have been marinated. Remove the ducks from the marinade and dry them well. Insert a piece of lemon in the cavity of each bird, season and then put a slice of bacon over each breast. Place in a roasting tin and cook at 400F (200C Mk 6) for 30-35 minutes. the birds are cooked when the juices run clear after a skewer has been inserted into the thigh. Meanwhile, strain the marinade into a jug and skim off the oil from the surface. Heat half of this oil and fry the onion until soft. Stir in the strained marinade and the anchovies and boil until reduced by half. Pur‚e the sauce in a blender or food processor then return to the rinsed out pan. Stir in the capers. Remove the trussing strings from the ducks, place them on a warmed plate, cover and keep hot. Remove the exces fat from the pan juices then pour them with the cream into the anchovy\caper sauce base. Reheat and boil gently until reduced to a slightly syrupy consistency. Correct seasoning, spoon some of the sauce over the ducks and serve the rest separately in a warmed sauceboat. Recipe "Harrods Cookery Book" Marilyn Aslani MMEd IMH c/o Georges Home BBS 2:323/4.4

From: Ian Hoare Date: 31 Jan 97 National Cooking Echo Ä

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