Roasted Wild Duck

  • 45 mins
  • 7 ingredients
  • Servings 4
  • Prep 15 min
  • Cook 30-40 min
  • Cuisine
  • Skill Level


  • 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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