Smoked Duck and Toasted Hazelnut Appetizer

Smoked duck delivers layers and layers of flavor to this wild game sandwich appetizer. Getting that flavor can be easy, or it may take some time. Being adherents to the slow food movement, we tend to smoke our own duck - but that takes an outdoor wood smoker of some sort and a knowledge of how to cook duck and keep it moist. There are shortcuts for those who want the best possible appetizer with the minimum of effort.

If you are in an urban area, you might have one of those fancy markets that actually carry this sort of thing. There might be an Asian market in your town that carries smoked duck. Even Chinese restaurants have been known to have whole roasted or smoked duck for sale to the public. It doesn't hurt to ask them where they get their smoked duck or if they can smoke one for you.

One word on cooking duck: Duck has quite a bit of flavorful yet greasy fat hidden away inside. Cooking that fat out while still keeping the meat tender is the key to succulent duck. We've been known to 'blanch' a whole duck in boiling water for 10 minutes before cooking/smoking just to render the fat. That way we are not overcooking the meat just to get rid of duck fat. My feeling with all game and exotic birds like duck or goose is to cook them lightly and gently.  Don't be afraid of a little pink.

Here is what you will need:

Here's what you do:

Roasting nuts before they are added to game dishes, salads and baked goods brings out their flavors. Heat intensifies the flavor of their natural oils, just as lightly browned butter is more flavorful than uncooked butter. In general, most nuts can be roasted at 400 degrees for 8 minutes, with the exception of dense nuts, such as hazelnuts. Roast hazelnuts at 300-350 degrees for 10 to 15 minutes, or until their skin cracks. To remove as much of the skins as possible, rub the nuts with a rough damp dish towel inside of a large paper bag.

Mix the duck, celery, scallions and chopped hazelnuts with the mayonnaise. Season with salt, if necessary, and pepper. Serve open-faced on sliced baguette.

Makes 4 servings.

Source: Wild About Game by Janie Hibler - Portland, Oregon

PS. Save your duck fat to make fresh home-mae french fries, cooked in duck fat. Oh my, my.

Sub Rosa Recipes
Seasonal Dinners
Nicky's - Wild Game Provider