Roasting a wild duck is a fantastic way to enjoy the rich flavors of this game bird. Here’s a basic recipe for roasting a wild duck:
Ingredients:
1 or more wild ducks (dressed and plucked)
Salt and pepper to taste
Olive oil or melted butter
Fresh herbs (rosemary, thyme, sage) for flavor (optional)
Vegetables for stuffing (onions, celery, carrots) (optional)
Bacon strips (optional, for basting and flavor)
Equipment:
Roasting pan with a rack
Meat thermometer
Aluminum foil
Instructions:
Prepare the Duck:
Ensure the wild duck is properly dressed, plucked, and cleaned. Remove any remaining feathers or shot pellets. Rinse the duck inside and out with cold water and pat it dry with paper towels.
Season the Duck:
Season the inside cavity of the duck with salt and pepper.
If desired, stuff the cavity with fresh herbs, onions, celery, and carrots for added flavor. This is optional but can enhance the taste of the duck.
Prick the Skin (Optional):
Some cooks like to prick the duck’s skin all over with a fork to help release excess fat during roasting. This step is optional.
Truss the Duck (Optional):
Trussing helps the duck cook evenly and retain its shape. Use kitchen twine to tie the legs together and secure the wings close to the body.
Preheat the Oven:
Preheat your oven to 350°F (177°C).
Rub with Olive Oil or Butter:
Rub the duck all over with olive oil or melted butter. This will help the skin crisp up during roasting.
Roast the Duck:
Place the duck on a rack in a roasting pan.
Roast the duck, uncovered, allowing it to cook for about 20-30 minutes per pound (approximately 44-66 minutes per kilogram) of meat. Use a meat thermometer to check the internal temperature of the duck. It’s done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Baste Periodically:
Periodically baste the duck with pan drippings or melted butter every 30 minutes or so to keep it moist and flavorful.
Rest the Duck:
Once the duck reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 10-15 minutes. This resting period helps redistribute the juices throughout the meat.
Carve and Serve:
Carve the roasted wild duck into slices and serve with your favorite side dishes and gravy made from the pan drippings.
Roasting a wild duck can vary in cooking time depending on the size and specific type of duck. It’s essential to use a meat thermometer to ensure that the duck is cooked to a safe internal temperature of 165°F (74°C) in the thickest part of the thigh. Enjoy the rich and flavorful meat of your roasted wild duck!