Roast Wild Duck
Ingredients
- 2 wild ducks
- 1 medium onion
- 1 carrot
- ¾ pound butter
- 1 lemon
- 1 wineglass claret
- ½ teaspoon tarragon
- 1 bunch celery
- Salt and pepper
- 1 wineglass claret
Instructions
- Stuff each duck with the following—grated carrot, onion, tarragon, and chopped celery (in 2-inch lengths, leaves, and all).
- Brush with melted butter, juice of lemon, and first glass of claret.
- Sprinkle with salt and pepper.
- Place ducks in a shallow roasting pan in preheated 400° degree oven and baste frequently with butter mixture.
- Cook 40 minutes.
- Place ducks on a hot platter and return to turned-off oven to keep warm while making gravy.
- To juices in a roasting pan add the remaining glass of claret and blend.
- Pour gravy over birds.
- Serve with wild rice, a green vegetable, and hearts of lettuce salad with a tart dressing.
Notes
SHORT ON FAT — Readers have been asking about cooking wild duck. The first thing to remember is that these birds don’t have the fat that domestic ducklings have. This means that they need to be basted frequently as they cook. The next thing to remember is not to overcook them. Nothing is quite so dry and unpalatable as overcooked wild fowl.
