Stewart Group’ s Family Recipes

We are delighted to share the Stewart Group’s family recipes for roast duck and pheasant, as mentioned in Nick's article, "Field Strategies for Financial Success: Investment Lessons from the Maimai."

We hope you get a chance to try them and savour the flavours. If you do, please let us know at: cannyview@stewartgroup.co.nz

Roast Wild Duck Recipe

Ingredients

• 1 wild duck (cleaned and prepared)

• 1 sprig of rosemary

• 1 sliced apple

• Few whole cloves

• 1 wedge of onion

• Olive oil

• Coarse salt

• White wine (for gravy)

• Cream (for gravy)

Preparation

1. Preheat the oven to 230°C.

2. Check the duck for any remaining feathers and remove them.

3. Rinse the duck and pat thoroughly dry with paper towels.

4. Stuff the duck with rosemary, sliced apple (with cloves inserted), and onion wedge.

5. Rub olive oil all over the duck (inside and out).

6. Sprinkle with coarse salt on all sides.

Cooking

1. Place the duck breast side up on a rack in a roasting pan.

2. Put in the middle of the oven and immediately reduce the temperature to 220°C.

3. Roast for about 25-35 minutes (cooking time will vary depending on the size of the duck - I used a Meater probe)

4. The duck is done when the meat is medium rare like a medium rare steak. Wild duck should be served the same.

Resting

1. Remove the duck from the oven and place the breast-side down on a plate.

2. Let rest for 10-15 minutes.

3. Remove the stuffing before serving.

Simple Gravy

1. Pour off excess fat from the roasting pan.

2. Place the pan on the stovetop over medium heat.

3. Add a splash of white wine to deglaze the pan.

4. Scrape up the browned bits and whisk them into the wine.

5. Reduce slightly, then add a little cream.

6. Pour into a serving dish.

Serve the duck with wild rice or roasted vegetables and gravy.

Roast Pheasant Recipe

I have always just roasted the pheasants in butter, with bacon draped across the breast.

Cut a lemon into quarters and put that inside the bird, rubbed the bird with olive oil and sprinkled salt and pepper all over it, then put the bird in an oven bag and roasted it for about 45 minutes at 180 degree Celsius.

Don't touch it while it is cooking, the bag will keep it lovely and moist. Some oven bags say to toss flour inside them before adding the food to be roasted.

A packet of chicken gravy work a treat, but a nice fruity sauce would go well with it too. Maybe Cranberry or something similar.

Are you keen to read Nick’s Canny View article, ‘Field Strategies for Financial Success: Investment Lessons from the maimai’?

Click the button below!