IN­GRE­DI­ENTS

Field and Stream - - CAMPFIRE -

For the duck and date fill­ing:

3 or 4 wild duck leg quar­ters, about 2 lb. to­tal

1 Tbsp. veg­etable oil

3 gar­lic cloves, smashed

2 medium car­rots, peeled and diced

2 ribs cel­ery, diced

2 large yel­low onions, diced

2 cups red wine

2 cups chicken stock

11⁄2 lb. rutabaga, cut into 1-inch dice, about 4 cups

2⁄3 cup dried dates, cut into eighths

4 rose­mary sprigs

4 thyme sprigs

3 star anise

2 bay leaves

1⁄4 tsp. nut­meg

2 Tbsp. but­ter

2 Tbsp. all-pur­pose flour

Salt and freshly ground black pep­per

For the bis­cuit crust:

11⁄4 cups all-pur­pose flour

2 tsp. bak­ing pow­der

3⁄4 tsp. salt, di­vided

1⁄4 cup duck fat or lard

1⁄2 cup but­ter­milk

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