ROAST WILD DUCK
4 servings
Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and geese, plan on serving 1 ⅓ to 1 ½ pounds per person.
Please read About Roasting Ducks and Geese and About Wild Duck and Goose. Preheat the oven to 500°F. Bring to room temperature and pat thoroughly dry inside and out:
- 2 wild ducks such as mallards, pintail, or black ducks (about 6 pounds)
Sprinkle liberally with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Rub the birds inside and out with:
- Softened butter or duck fat
Place the ducks on a rack in a roasting pan and place in the oven. Roast until the internal temperature reaches 130° to 135°F for rare to medium-rare; start checking the bird’s temperature at 15 minutes. Spoon off all but about 2 tablespoons of the fat from the roasting pan. Place the pan over 2 burners on the stovetop over medium heat, then add:
- ½ cup dry white wine
- ½ cup chicken or veal stock
- 2 teaspoons cider vinegar
- 1 teaspoon sugar
Scrape up any browned bits from the bottom of the pan, then transfer the liquid to a small saucepan. Bring the liquid to a boil and reduce by about half, until thickened, then take off the heat and whisk in, if desired:
- (2 tablespoons heavy cream, sour cream, or crème fraîche)
Season the sauce to taste, carve the ducks, and serve.