Never Fail Basic Roasted Wild Duck Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 large duck or 2 small ones (Green-Winged Teal are excellent for this dish or one large Mallard)
Salt and pepper to taste
2 tablespoons of thyme
4 oranges
1 large onion, cut into four quarters
6 slices of smoked bacon. (See note about bacon)
2 cups of red wine
|
|
Directions: |
Directions:Preheat your oven to 300°. Rub the inside and outside of the duck with salt, pepper, and thyme. Add two of your oranges quarters and two of your onion quarters into the cavity of the ducks. Place the duck(s), breast down in a deep pan or casserole. Cover with strips of bacon and pour the wine and the juice of the remaining two oranges over the duck. Bake uncovered for one hour basting frequently with the juices. When done remove the ducks and reduce the pan juices down to make a sauce. You may want to remove some of the duck fat from the pan prior to reducing. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is truly a never failed duck dish. It’s about as basic is you can get. Sometimes just before the duck is finished I like to roll the duck(s) over breast side up and brown them a little bit under the broiler. As a reminder, the trick to cooking any wild duck is not to dry it out. Wild anything has a tendency to dry out when cooking. That’s why you see so many dishes using bacon and stews as a means of preparing wild fowl.
You can also have some fun with the sauce. Add a quarter cup of cherry or orange preserves or a large tablespoon of concentrated orange juice. You can also add butter to make it richer. Sometimes I add diced vegetables and cognac as well. Adding Madeira wine also works great. There’s a lot of fun things to do with the sauce to make really tasty variations.
NOTE: about the bacon. Store-bought bacon has gone so downhill that is pathetic. They are infusing it with so much water to add weight that you will get virtually no bacon fat rendered out your bacon during the cooking process. The bacon fat is what keeps the duck moist. Buy your bacon over the meat counter at the grocery store. Ask your butcher if it’s been water infused. I find that Whole Foods has the very best all-natural bacon. If you must use packaged, store-bought bacon read your labels!!! It will tell you if they’ve infused (“water added”) water into the bacon.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Never Fail Basic Roasted Wild Duck is from