Roast Wild Duck recipe
information
525 calories per serving
ingredients
2 cooking apples
2 onions
1.5 kg (3 lb) oven ready wild duck
salt and freshly milled white pepper
3 tablespoons oil
100 g (4 oz) thin, rindless rashers streaky bacon
4 juniper berries, crushed
250 ml (8 fl oz) hot meat or game stock
250 ml (1/4 pint) dry red wine
1 teaspoon cornflour
2 tablespoons single cream
2 onions
1.5 kg (3 lb) oven ready wild duck
salt and freshly milled white pepper
3 tablespoons oil
100 g (4 oz) thin, rindless rashers streaky bacon
4 juniper berries, crushed
250 ml (8 fl oz) hot meat or game stock
250 ml (1/4 pint) dry red wine
1 teaspoon cornflour
2 tablespoons single cream
method
1. Peel the apples, cut them into wedges, core and cut each wedge in half again. Cut the onions into wedges. Rub the inside of the duck with salt and pepper.
2.Heat the oil in a roasting tin on the hob, brown the duck and cover it with bacon. Add the apple, onion and juniper berries and 150 ml (1/4 pint) of the stock.
3. Roast the duck on the bottom shelf of a hot oven (220°C, 425°F, gas 7) for 1 hour, basting repeatedly and adding more hot stock as and when required.
4. When cooked, turn off the oven, transfer the duck to a plate and leave it to stand in the oven. Dilute the juices in the tin with a little hot water, strain into a saucepan and stir in the wine.
5. Stir the cornflour into the cream and use to thicken the sauce.
2.Heat the oil in a roasting tin on the hob, brown the duck and cover it with bacon. Add the apple, onion and juniper berries and 150 ml (1/4 pint) of the stock.
3. Roast the duck on the bottom shelf of a hot oven (220°C, 425°F, gas 7) for 1 hour, basting repeatedly and adding more hot stock as and when required.
4. When cooked, turn off the oven, transfer the duck to a plate and leave it to stand in the oven. Dilute the juices in the tin with a little hot water, strain into a saucepan and stir in the wine.
5. Stir the cornflour into the cream and use to thicken the sauce.
serving amount
serves 6
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