Pochard with Parsley and Blackberries

Name: Pochard with Parsley and Blackberries
Yield: Serves 4
Cuisine: British
Ingredients: 1 tablespoon fresh cream cheese; 4 pochard breasts; 1 tablespoon oil; 4 ounces fresh parsley, chopped (about 2 cups); salt and pepper; 1 small carrot, chopped; scant cup beef stock; 4 ounces blackberries (about ¾-1 cup); 1 large shallot, chopped (or 1 tablespoon chopped mild onion); 1 small onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is actually a Swedish dish designed for eider—as much of a challenge as pochard. The Swedes eat all types of wild duck including eiders, which are a huge nuisance to mussel farmers in the Scottish lochs where they can strip a mussel rope in minutes. Eiders are protected in Britain.

Ingredients

4 ounces fresh parsley, chopped (about 2 cups)
1 tablespoon fresh cream cheese

Europe
Sweden
United Kingdom
Main course
Scotland
Gluten-free
Winter
Autumn
Nordic

Method

Preheat the oven to 350°F.

Blend the parsley and cream cheese together in a blender or food processor until it’s totally green. With a spoon, mix in the shallot and season well.

Split the breasts without cutting through them. Spread a layer of the mixture on each breast