Are you lucky enough to have access to wild duck meat but not sure how to cook it perfectly? Try this roast wild duck recipe at home. It's easy and the result is tender, juicy duck meat that taste amazing!
This roast wild duck is stuffed with whole orange, onion, thyme and bay leaves served with a sauce of the drippings and flesh of the cooked orange.
Wild duck is best eaten pink. cooking until the duck reaches an internal temp of 135F or 58C
I found that the mallard ducks are best for roasting as they are less likely to dry out.
(adsbygoogle = window.adsbygoogle || []).push({});As wild ducks have less fat than farmed ducks they will roast more quickly and care needs to be taken to prevent them from drying out.
Stuff a whole orange in the ducks cavity and put it in an oven bag together with onion, garlic, carrot and celery. The orange and the oven bag keeps the roasted wild duck meat juicy as it works like a combi oven/steamer. The drippings makes a tasty sauce.
The vegetables and the orange in the ducks cavity gives the sauce a nice flavor.
First we need to pluck the ducks. This is defiantly the least fun part of the process and the part that takes the longest. Once the birds are plucked, cooking them is easy and worth the effort. Pluck them as soon as possible – preferably that day.
As a game bird, wild duck meat is leaner and tends to be darker red than farmed duck. Wild duck has a rich flavor and is a healthier option to farmed duck because of its lean nature. You can be sure that the wild duck is truly free ranged with a natural diet.
Try this green tomato and chilli chutney . It's great served with roast duck!
(adsbygoogle = window.adsbygoogle || []).push({});A hint of orange in the sauce for roasted duck is a winning combination.
I serve my whole roasted wild duck with mash potato and buttered swede. A Southland classic
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