Lets not forget Waterfowl game recipes, including duck, pheasant, goose and pigeon.

A favourite and tradition for the italian hunters since the beginning of time.

A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is stock. Add a little to every meat dish for a five star taste.

Stock

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.

BRODO DI VITELLO

Veal Stock

MAKES 1 1/2 QUARTS

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

Waterfowl Recipes

Italian Roast Duck

Ingredients

To cook duck rub salt and pepper on the duck, inside and out.

Cut rosemary in half and place in the cavity.

Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting.

Place carrot and duck in a roasting pan lined with aluminum foil and roast uncovered for about 2 hours at 350 degrees.

Baste duck frequently (at least every 20 minutes).

When done, allow to cool a few minutes then cut into serving pieces. Serve with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.


Cooking secret:
When cooking duck and other waterfowl, roast uncovered, baste often and allways be sure to add a carrot. This will help to absorb the grease and strong taste.

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