Local hostess and food writer Sallye Irvine takes a walk on the wild side with these hunting season recipes.
1 (5-6 lb) whole duck, patted dry, excess fat removed from cavity
2-½ tablespoons kosher salt
2-½ tablespoons brown sugar
2 teaspoons black pepper
Combine salt, brown sugar and pepper. Rub mixture all over the duck inside and out. Put duck
on a rack in a roasting pan cover loosely with foil and refrigerate overnight. Lightly score duck
breasts in a crosshatch pattern. Roast in a 425-degree oven breast side up for 45 minutes.
Turn duck over and roast another 45 minutes. Turn back to breast side up and continue roasting
another 30 minutes or so (until the juices run clear and skin is dark and crispy.) Let duck rest at
room temperature for at least 30 minutes. Slice breast meat in 1/8-inch slices; shred the rest of
the duck meat. Place all the meat in a bowl, pour pan drippings over and refrigerate until you are
ready to top the pizza.
1 cup cool water
½ teaspoon yeast
1½ cups flour
Mix the water and yeast until the yeast is dissolved. Slowly stir in flour until there are no lumps.
Leave out in a covered bowl overnight.
2 cups cool water
1½ teaspoons yeast
2 teaspoons sugar
1½ teaspoons salt
3 cups flour
Pour water, yeast and sugar into the bowl of mixer fitted with a dough hook. Mix until dissolved,
about three minutes. Add starter to the bowl and mix for a couple of minutes. Gradually add in
flour until dough forms a ball and starts coming away from the sides of the bowl. (May need to
add a little more flour a tablespoon at a time if too sticky) Once dough comes together slowly
add salt until incorporated. Scrape dough off hook and mix for another 15 seconds or so. Place
dough ball in an oiled bowl, cover and let rise until dough is almost doubled in size. (This should
take about an hour.) On a well-floured surface divide dough into 6-8 portions; roll each portion
into a ball trying to get rid of any air bubbles. Wrap each ball loosely in plastic wrap (the dough
expands) and keep in the refrigerator until you are ready to use. Unused portions may be stored
in the freezer for up to a month and then thawed in refrigerator a day in advance of use. For
immediate use, let wrapped dough balls rest for about 30 minutes then, using a rolling pin on a
well-floured surface, roll and shape each dough portion to approximately ¼-inch thickness,
thinner if you prefer thin crust. Recipe makes dough for 6-8 pizzas depending on the thickness
of crust you prefer.
¼ cup olive oil
2 medium yellow onions, julienned
1 large bay leave
¼ teaspoon black pepper
½ cup white wine
Heat oil in a large sauté pan; add onions, tossing to coat. Add bay leaf. Cook over medium heat
for about ten minutes, stirring occasionally until onions are wilted. Let cook for five minutes
without stirring, stir onions to toss then cook for another five minutes without stirring until they
are dark brown and sticking to the pan. Season with salt and pepper and stir in wine. Cook about
4-5 minutes, stirring occasionally until wine is reduced and almost gone. Cool. (Can be made in
advance and stored, covered in the refrigerator for up to a week.)