This entry was posted on Wednesday, January 10th, 2007 at 2:57 pm and is filed under Duck Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Categories
- Antelope Recipes (4)
- Bear Recipes (9)
- Bison Recipes (9)
- Boar Recipes (8)
- Cougar Recipes (2)
- Duck Recipes (23)
- Elk Recipes (10)
- Fowl Recipes (1)
- Goose Recipes (11)
- Grouse Recipes (11)
- Moose Recipes (3)
- Partridge Recipes (6)
- Pheasant Recipes (13)
- Quail Recipes (9)
- Vension Recipes (18)
ROASTED WILD DUCK
Wild ducks
Salt
Skinned onions
Thin bacon slices
Dry red wine
Flour for gravy
Allow one pound of duck per person. Dry them thoroughly inside and out and rub inside with salt. Fill the insides with skinned whole onions. Place in an uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous), 15-20 minutes per pound for well done. Baste frequently with drippings to which the dry red wine was added.
Mix cold water with drippings and thicken with flour for gravy.
Leave a Reply
You must be logged in to post a comment.