Fire-Roasted Duck & Pheasant with Red Currant Jelly

Fire-Roasted Duck and Pheasant with Red Currant Jelly

fire-roasted duck and pheasant with red currant jelly
Fire-Roasted Duck and Pheasant with Red Currant JellyChristina Holmes

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using hooks and chains to suspend and rotate them (different-size birds will cook at different speeds). “The spin, the way the fat drips down, all combines to make a wonderfully burnished bird,” says McMillan. Ambitious home cooks can hang birds using twine or wire over a backyard fire, or simply roast birds on a rack set in a roasting pan in the (indoor) oven.