Wildfoods - November 2009

Stuff a duck

Keen Wairarapa hunter Tod Brooks and mate with the makings of the ‘stuff a duck’ recipe.

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For many years NZ Fishing News ran a recipe column featuring easy-to-cook meals suitable for the boat, bach, caravan or campsite.

In conjunction with Spot X Publications, the magazine is starting up the column again and seeking input from readers. But it doesn’t end there. Editor Grant Dixon is also compiling a Wild Foods NZ cookbook that will include the best of the recipes submitted, and will be on sale prior to Christmas.
“The fish and game recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores,” Grant says.
The book will reflect the wide diversity of fish and game available in New Zealand, and give NZ Fishing News readers an opportunity to have their favourite wild foods meal published in either the magazine or Wild Foods NZ.

“We have many of the common species covered, and while we welcome recipes including them, we are specifically seeking recipes for the following: dogfish, elephant fish, flounder, frostfish, gemfish, kahawai, kina, maomao, marlin, paua, piper, red cod, red snapper, salmon, stingray, tarakihi, trevally, trumpeter, warehou, whitebait, Canada geese, venison, chamois, goat, pukeko, rabbit, quail, pheasant, swan, tahr, wallaby, muttonbird and wild pig.

The recipes should be laid out starting with a name, followed by a list of ingredients, then the directions. The latter should also include any tips in preparing the meat/fish for cooking. Follow the style used in this month’s recipe.

It would also be very useful if you have an image/photo of the dish produced and/or of the fish/game in question, so feel free to include these as well. If sending via email, the image should be at least 1MB in size to ensure good reproduction. Lastly, don’t forget to include your name, address and a daytime contact number.
Your entries can be sent via mail to ‘Wildfoods’ c/o NZ Fishing News, Box 12-965, Penrose, Auckland 1642, or emailed to grant.dixon@fishnz.co.nz with ‘Wildfoods’ in the subject box.
 

Stuff a duck
Tod Brooks, Masterton
Ingredients
• 1 black swan, skinned
• 1 spoonbill duck, plucked and drawn
• 1 mallard duck, plucked and drawn
• 1 cup fresh bread crumbs
• 1 small onion, finely chopped
• 1 tbsp mixed herbs
• 1 cup milk
• Salt and pepper
• 4 cups flour
• Water

Directions
• Mix breadcrumbs, mixed herbs and seasoning to taste in bowl
• Add milk to create a moist stuffing
• Stuff mixture into gut cavity of the spoonbill
• Stuff the spoonbill duck in the gut cavity of the mallard duck
• Stuff mallard into the gut cavity of the swan
• Mix flour and water to create a firm dough, and roll out on floured board
• Coat over swan
• Put an inch of water in the bottom of a roasting dish, followed by birds. Bake slowly at 150°C for five hours.
• Crack off and discard dough (used only to keep birds moist). Carve birds.

We need your recipes!

All recipes published on this page will see the contributor receiving a 12-month subscription to NZ Fishing News as well as a three-pack of the new FogDog Beer Batter. If the recipe is published in Wild Foods NZ, the contributor will receive a copy of the book for their stocking before Christmas.

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