Roasted Wild Duck Recipe - Cooking Index
Roasted Wild Duck Recipe - Cooking Index
| 1 | Wild duck - (4 to 5 lbs) - dressed | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Garlic clove - pressed (large) |
| 1/2 cup | 118ml | Cranberry juice cocktail |
| 2 tablespoons | 30ml | Lemon juice |
| 1 | Bing cherries - (16 1/2 oz) | |
| 1/2 cup | 118ml | Bourbon |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
Rinse duck with cold water; pat dry. Rub with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic. Place on a rack in a shallow roasting pan. Bake at 325 degrees for 30 minutes.
Combine cranberry juice cocktail and lemon juice; set aside.
Remove duck from oven; drain and discard pan drippings. Cover duck with aluminum foil. Bake 1 hour and 40 minutes or until a meat thermometer registers 190 degrees, basting with juice mixture every 20 minutes.
Remove duck from pan, and keep warm. Remove and discard fat from pan drippings. Drain cherries, reserving juice; set cherries aside. Combine juice, pan drippings, bourbon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in cherries; cook until thoroughly heated. Serve with duck.
This recipe yields 4 servings.
Source:
C.D. Scott - Corpus Christi, TX - for Progressive Farmer Online - Downloaded from - http://www.pathfinder.com/PF
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