Hwyaden Wyllt gyda Saws Mwyar Duon
(Wild Duck with Blackberry Sauce)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion

2 hwyaden wyllt (tua 700g yr un)
225g o fwyar duon ffres
200ml o wîn gwyn
110g o siwgwr
halen a phupur du
2 nionyn wedi hanneru
4 moronen wedi torri'n fras
3 llwy fwrdd o flawd
1 llwy fwrdd o flawd India corn mewn 2 llwy fwrdd o ddŵr

Rhoddwch y ddwy hwyaden ar ben resel gwifren mewn tun rhostio a rhostiwch hwy (heb gaead) mewn popty wedi ei gyn-gynhesu i 200°C am 45 muud, neu nes eu bod yn grimp.

Torrwch hwy yn eu hanner gan dynnu cyn gymaint o esgyrn ag sydd bosib. Trosglwyddwch yr esgyrn i sosban a berwch hwy gyda ychydig o ddŵr (tua 650ml) y moron a'r nionod.

Yn y cyfamser rhoddwch tun rhostio'r chwiaid ar y tân ac ychwanegwch y blawd gan ei droi i fewn yn dda. Hidlwch tua 350ml o'r stoc hwyaden i fewn i hum gan ei droi i gymysgu. Dewch a'r cyfan i ferwi cyn ei ostwng i ledferwi. Gadewch iddo goginio am 5 munud cyn ei hidlo i sosban. Gadewch iddo gynhesu ar y tân (ond peidiwch a gadael iddo ferwi).

Tra'n paratoi'r saws, ychwanegwch y gwîn, gweddill y stoc a'r mwyar duon i sosban. Dewch a'r cyfan i ferwi gan gymysgu'r blawd India corn i fewn. Dychwelwch i ferwi yna coginiwch ar wres isel am hanner awr. Pan mae'r mwyar duon yn wirionedd feddal pasiwch y cyfan drwy ridyll bras ac yna rhidyll mân i hylifo'r gymysgfa ac i dynnu unrhyw hadau. (Gellir gwneud y coulis mwyar duon yma ymhell o flaen llaw a'i gadw yn y rhewgell am i fyny i 5 diwrnod. Ail-gynheswch mewn sosban cyn ei weini.)

Pan yn barod i weini trefnwch yr hwyaid cynnes ar blât cyn rhoi'r coulis mwyar duon ar un ochor iddynt a'r grefi ar yr ochor arall.

English Translation

Ingredients:

2 wild ducks (about 700g apiece)
225g fresh blackberries
200ml white wine
110g sugar
salt and black pepper
2 onions, halved
4 carrots, coarsely chopped
3 tbsp flour
1 tbsp cornflour mixed in 2 tbsp water

Method:

Place the two ducks on a metal rack in a roasting tin and place in an oven pre-heated to 200°C (do not use a lid) and roast for about 45 minutes, or until the skins are crisp. Allow to cool a little then cut in half, removing as many of the bones as possible. Transfer the bones to a saucepan and boil them with a little water (about 650ml) and the carrots and onions.

In the meantime, place the roasting tin on the fire and when the fat is melted stir-in the flour, mixing to form a smooth paste. Pass about 350ml of the duck bone stock through a fine sieve into the roasting pan and whisk well to combine. Bring the mixture to a boil before reducing to a simmer. Allow to cook for 5 minutes before sieving into a clean saucepan. Allow to keep warm on the hob (but do not allow the gravy to boil).

Whilst preparing the gravy, add the wine, the remainder of the duck bone stock and the blackberries to a clean pan. Bring the mixture to a boil, then stir-in the cornflour slurry. Return to the boil then allow to cook on a low heat for about 30 minutes. When the blackberries are truly soft pass the mixture through a coarse sieve and then through a fine-meshed sieve to liquidize the mixture and remove any seeds. (This blackberry coulis can be made well beforehand and you can keep it in the freezer for 5 days. Just thaw and re-heat in a saucepan before serving.)

When ready to serve, arrange the warm ducks on a plate before spooning the blackberry coulis on one side and the gravy on the other.

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