Recipes

Duck Breast Sandwich

Ducks and teal are the best tasting gamebird!  They are best served rare,with the skin cooked crispy.  Be careful,  overcooked duck is leathery,with an unpalatable livery taste and a waste of fine food.  This recipe can be served as a starter, or used to fill a bread roll and serve as lunch in the veld.
Print Recipe Pin Recipe
Course Appetizer

Ingredients
  

  • 1 yellow-billedduck breast or 2 red-billed teal breasts per hunter
  • Duck fat or olive oil
  • 1 French loaf or similar bread with a crispy crust
  • Mayonnaise
  • Fresh rocket
  • Coarse salt and black pepper

Instructions
 

  • Slice and lightly toast the bread.
  • Pluck the breast feathers gently without tearing the skin, as this together with the layer of fat is where a lot of the flavour comes from.  With a sharp thin bladed knife cut alongside the keel ridge, the centre crest separating the two breasts, and remove the meat from the bone. Remove the little tufts of new feathers with a Leatherman or similar pliers.  To ensure the skin crisps when cooked, lay the breasts skin side up, and cover the skin with a good layer of salt.  After five minutes scrape the salt off with the back of a knife.
  • Add a teaspoon of duck fat to a frying pan and when hot, place the breasts skin side down and fry for 3-5 minutes, flip and fry for 1-2 minutes, and the stand on the thick side for 30 seconds to brown.  Remove from the pan and allow to rest for five minutes.
  • Yellow-billed duck breasts are larger and thicker than red-billed teal, so a bit of experimenting with cooking times is helpful.  As with many things in life,here less is more! 

Notes

Slice thinly and place on the toasted bread, together with some rocket, a squeeze of mayonnaise and season with black pepper.

Curried Stir Fry Guinea Fowl Breasts

Quick and easy to cook in the veld, ideal to serve during the midday lunch break, and just the recipe to appreciate the mornings bag of birds.  Don’t overcook.  Have a taster or two to check the progess, and remove from the heat as soon as it is done.
Print Recipe Pin Recipe
Course Appetizer

Ingredients
  

  • 4 Guineafowl breasts off the bone
  • 1-2 teaspoons mild curry powder
  • 1 chilli deseeded and chopped fine
  • 2 tablespoons olive oil
  • 2 cloves garlic chopped fine
  • 1 knob ginger chopped fine
  • 1 medium onion chopped fine
  • Chutney
  • Salt and freshly ground black pepper to taste
  • 1 French loaf or similiar bread

Instructions
 

  • Slice and toast the bread.
  • Remove the breasts from the bird, trimming all bloodshot meat.  Slice the guinea breasts accross their length, into more or less equal thickness.
  • Heat the olive oil  in a frying pan
  • When the oil is hot, add the curry powder and pepper to release the flavour, stirring occasionally.
  • Add the onions, garlic, ginger and salt, stirring regularly ensuring the onions are coated with the oil and spices.
  • As the onions begin to change colour, add the guinea breasts.
  • Keep stirring, ensuring that the meat is separated and well coated by the oil/onion/spice mixture.
  • Keep stirring, ensuring that the meat is separated and well coated by the oil/onion/spice mixture.

Notes

Place a squeeze of chutney on each slice of toasted bread, top with a spoon or two of the guineafowl mixture and serve.