During Zimmern's eighth episode of Outdoor Channel's "Field to Fire" TV show, the chef down ducks with his guide before cooking up a tasty braised duck for the crew. (Photo courtesy of "Field to Fire")
December 13, 2024
By Game & Fish Staff
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The Outdoor Channel’s “Field to Fire” TV show features pro chef and avid hunter Andrew Zimmern hunting and fishing his way across the country to harvest wild game and demonstrate how to cook the game over an open fire. In episode 8, Zimmern along with hunting guide Ruben Garza down ducks in the Port Mansfield, Texas, area. Here, Zimmern shares his recipe for wild duck braised in red wine and accompanied by sauteed spinach and matchstick potatoes.
Red Wine Braised Duck with Sauteed Spinach Serves: 4-6 Total time: 1 hour
Ingredients:
1 tablespoon olive oil 2 carrots, sliced 3 shallots, halved 3 ribs celery, sliced 1 leek, halved and sliced Bouquet garni of thyme, bay leaves and tarragon 2 ducks, quartered 3 cups of a nice dry red wine 3 cups fresh spinach leaves Matchstick potatoes, for serving Pro chef Andrew Zimmern shows off the group's harvest for the day. (Photo courtesy of "Field to Fire") Directions:
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Preheat a heavy large pot over medium heat. Add the olive oil, then the carrots, shallots, celery, leeks and the bouquet garni. Stir and allow the vegetables to sweat and cook for about 5 minutes. Season and brown the duck pieces very well on both sides. I like to brown the duck on a grill grate directly over the heat, but you could also do it in a cast iron pan. Once the duck pieces are browned, add them to the pot with the vegetables. Pour in the wine. Bring it to a simmer, cover and cook for 45 minutes. After 45 minutes, remove the lid and allow the liquid to reduce down to a glaze, about 15 minutes, Meanwhile, preheat a large cast iron over high heat. Add a tablespoon of olive oil. Add the spinach and stir or toss constantly for about 2 minutes, until just wilted. Serve the duck with the sauce, garnished with the vegetables from the pot, sauteed spinach and matchstick potatoes. Braised in red wine, this wild duck recipe pairs well with sautéed spinach and matchstick potatoes. (Photo courtesy of "Field to Fire")
