Roasted Wild Duck
Ingredients
| 2 lb cleaned and ready to cook Mallard duck | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 small onion, cut into quarters | ||
| 1 celery stalk, chopped | ||
| 1 carrot, chopped | ||
| 1/2 cup dry red wine | ||
| 2 cloves garlic, smashed |
Wild duck has a richer flavor than farm raised duck and is absolutely delicious when prepared correctly. Before prepping the duck remove excess fat from the cavity.
- Season duck all over with salt and pepper
- Preheat oven to 450 degrees.
- Stuff duck cavity with onion, carrot, celery and garlic.
- Fold wing tips under duck and tie legs together with butcher twine.
- Place duck on a rack in a roasting pan.
- Add wine to roasting pan.
- Roast for 30 minutes, basting frequently with wine.
- Cook duck to a medium rare of 155 degrees.
- Remove duck from oven and rest. Temperature will rise to about 165.
- Cut duck into serving pieces and arrange on a platter.
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