Roast wild duck
A hint of orange in the sauce is a classic flavour combination for roast wild duck. It compliments the rich meat well!
Ingredients
Whole roasted wild duck
- 2 Ducks whole
- 2 Oranges whole
- 2 bayleaves
- fresh thyme sprigs
- 1 onion chopped
- 2 carrots chopped
- 2 celery sticks sliced
- 6 garlic peeled
Sauce for roasted duck
- 2 tablespoon butter
- 3 tablespoon flour
- juices from the duck roasting bag
Instructions
Whole roasted wild duck
- Put the whole orange, thyme sprigs and bay leaf inside the cavity.
- Rub the outside of the bird with olive oil, salt and pepper.
- Put the birds in an oven bag with the onions, garlic, carrots and celery. Pierce a few wholes in the bag.
- Place the oven bag on a rack in an oven tray with water at the bottom of it and roast 180C for 45min – 1 hour.
- While the meat is resting make a gravy out of the juices in the bag
Sauce for roasted duck
- Make a roux with butter and flour in a saucepan.
- Strain the liquid from the bag into the saucepan.
- Skim any excess fat off the top of the sauce with a ladle.
- Whisk while cooking for a few minutes.
- If too thick add more water. Adjust seasoning.
- If you like the sauce to have more orange flavor then squeeze the juice and pulp of the cooked oranges from the duck cavity in to the sauce pot and mix.
- Serve with roast potatoes and seasonal vegetables.
Notes
- Roasting the duck in an oven bag traps moisture, steam, and aromas inside the bag, preventing the meat from drying out and keeping the meat juicy and tender.
- Cooking time varies depending on size of the bird and type of oven you use. The recipes cooking time is an estimate only. Use a meat thermometer to check when the duck is ready.
- Wild duck is best eaten pink. cook the bird until the duck reaches an internal temp of 135F or 58C
