Duck Rice

 

This is perhaps the most tender wild duck I have ever eaten. I realize that it is only spring, and usually it is in the autumn when our thoughts usually turn to duck hunting, and duck recipes, so I guess I am a little early. I stumbled upon this recipe long ago when planning a menu for a mountain climbing expedition. Because of the high altitude and the task of carrying fuel, the use of a pressure cooker pot became an indispensable addition. I quickly realised that food cooked in a pressure cooker, cooked faster and became very tender, so I adapted several wild game recipes to the pressure cooker, and it worked magnificently. Some wild game birds like duck can be extremely tough and chewy, but when cooked over a fire in a pressure cooker, it becomes as tender as a thanks giving turkey and falls right off the bones.

Simply dress your fresh shot ducks and stuff them into the pressure cooker, add a couple of cups of water, and cook for half an hour, then let cool. Take the meat off the bones and cut it against the grain. Put the meat back into the pressure cooker and add your favourite spices. (do not oversalt) Cook at full pressure for another half hour. Pour it over your favourite side dish, like rice, and enjoy. The meat will be extremely tender and delicious.