Pot-Roasted Wild Duck Recipe


Health IndexAverageCuisine
CourseMain Ingredient
Interest Group


 Wild ducks8 Pound (4 Ducks, 2 Pound Each)
 Amber rum1 Tablespoon
 Limes8 , peeled
 Peppercorns8 , cracked
 Papaya leaves4
 Bacon drippings1 Tablespoon
 Soybean oil3 Tablespoon
 Amber rum1⁄3 Cup (5.33 tbs)
 Stock1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), crushed in a garlic press
 Thyme sprig1
 Parsley sprig1
 Green hot pepper1
 Hot stock2 Cup (32 tbs)
 Butter2 Tablespoon
 Cornstarch2 Tablespoon
 Bread slice8 , toasted
 Butter1⁄4 Cup (4 tbs)


Wipe the duck with rum.
Place 2 limes and 2 peppercorns in the cavity of each duck.
Wrap the birds in papaya leaves to tenderize and refrigerate 12 hours.
Brush bacon drippings on each bird.
Heat the oil in a Dutch oven and saute ducks and shallots until the birds are brown on all sides.
Heat rum, ignite it, and pour it, while still flaming, over the birds.
Add the 1/2 cup stock, carrot, garlic, thyme, parsley, and hot pepper.
Cover Dutch oven.
Cook in a 475°F oven 30 minutes.
Cut the breasts in one piece and slice off remaining meat; reserve.
Discard limes and peppercorns.
In a mortar, pound the carcasses until broken up.
Pour the hot stock into the Dutch oven; add the broken carcasses and boil 10 minutes.
Remove the hot pepper.
Strain the stock and return to the Dutch oven.
Mix butter and cornstarch.
Add to the stock; stir over medium heat until slightly thickened.
Add salt and pepper to taste.
Fry toasted bread in butter until golden and crisp.
Arrange meat on croutons.
Pour sauce over all.
Garnish with Stuffed Sweet Peppers .
Serve remaining sauce from a sauceboat.