Roast Wild Duck

Roast Wild Duck

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Servings: 6
Calories: 915


  • 1 young wild duck weighing 3 1/2 lbs
  • 7 oz ceps
  • 4 oz streaky bacon
  • 1 onion
  • 1/2 oz butter
  • 1 tsp dried tarragon
  • 4 tbsp brandy
  • Salt and white pepper
  • 11 oz finely minced beef steak
  • 4 tbsp fresh breadcrumbs
  • 4 tbsp oil
  • 2 apples
  • 4 floz hot chicken stock
  • 4 floz dry white wine


  • Clean, wash and thinly slice ceps. Chop bacon, peel onion and chop finely.
  • Melt butter. Saute chopped bacon to remove fat, then onion until transparent, and finally mushrooms. Season with tarragon, brandy, 1 tsp salt and 1/2 tsp pepper.
  • Combine this mixture with minced beef and breadcrumbs for stuffing.
  • Preheat oven to 200°C (400°F) Gas Mark 6. Wash, dry and stuff duck, then sew up and truss.
  • Heat oil in roasting pan. Sear duck thoroughly, then place on bottom shelf of oven and roast for 1 1/2 hours.
  • Peel, core and cut apples in eighths, adding them to roasting pan, together with chicken stock, after first 30 minutes. Pour in white wine after 1 hour and baste duck frequently with juices.
  • Switch off oven and leave duck in it to keep warm. Remove apple slices with slotted spoon and serve with duck together with strained gravy.
Calories: 915 kcal
Carbohydrates: 18 g
Protein: 30 g
Fat: 77g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 147 mg
Sodium: 317 mg
Potassium: 685 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 335 IU
Vitamin C: 10 mg
Calcium: 34 mg
Iron: 5 mg
Ingredients Duck
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