Roast Wild Duck is a traditional British recipe for a classic trussed wild duck moistened with butter that's finished with port or orange juice. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Wild Duck.
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The type of duck you get (or shoot) will influence the number of people served. Typically:
Ingredients:
Mallard (4 to 5 servings)
Pintail (2 servings)
Widgeon (2 servings)
Teal (1/2 to 1 serving)
butter
120ml Port or Orange juice
Method:
Truss as for chicken (but do not draw the wings across the back). Prick the skin all over with a fine skewer then spread all over with softened butter before sprinkling the breasts liberally with salt and black pepper.
Place in a roasting tin then transfer to an oven pre-heated to 210°C. Baste frequently and cook teal for 20 minutes, 30 minutes for other species (do not over-cook wild duck).
Half-way through the cooking time pour the port or orange juice over the bird. Serve with Matchstick Potatoes, an orange salad and a thin gravy made from the pan juices (or Brigarade sauce).
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