Roast Wild Duck Recipe
Ingredients
| Wild mallard duck | 1 1⁄2 Pound (Ready To Cook) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Onion slice | 3 (1/4 Inch Thick) | |
| Celery stalk | 1 | |
| Carrot | 1 Medium (Pared) | |
| Juniper berries | 3 | |
| Bacon slices | 2 | |
| Dry white wine | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 869 Calories from Fat 477
% Daily Value*
Total Fat 53 g81.4%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 273.9 mg91.3%
Sodium 1140.6 mg47.5%
Total Carbohydrates 29 g9.8%
Dietary Fiber 4.7 g18.7%
Sugars 10.5 g
Protein 63 g125.1%
Vitamin A 109.8% Vitamin C 58.9%
Calcium 8.3% Iron 81.8%
*Based on a 2000 Calorie diet
Directions
1) Rinse the duck in cold water well and pat dry with paper towels.
2) Dredge the surface and body cavity with salt and pepper.
3) Preheat the oven to 450F.
MAKING
4) Fill the duck cavity with onion, celery, carrot, and juniper berries.
5) Secure the skin of neck to back, with poultry pin.
6) Fold wing tips under body, to secure wings close to it.
7) Using the poultry pins, close body cavity.
8) Tightly tie the duck with twine, and tie the ends of legs together.
9) Arrange the duck on the rack in shallow roasting pan.
10) Secure bacon slices across top; baste with wine.
11) Place the roasting pan in the oven and roast for 30 minutes, basting frequently with wine, roast for more time if well done duck is desired.
SERVING
12) Remove the ducks from oven and remove poultry pins and twine.
13) Slice the duck into serving-size pieces, and place over platter.
14) Serve hot with desired sauce.
Chef
