Wild duck is a tasty and strong-flavored meat.
In the United States, the only way to get hold of wild duck is to shoot it yourself, or get someone to do it for you. It is available from October to December. Wild duck tastes different from farmed duck, and depending on what it's fed on, it is also a leaner meat. Wild duck breasts can be drier than farmed duck, therefore marinating for 4 to 24 hours is beneficial; another alternative is to wrap them in bacon or a similarly fatty meat for cooking. Add this to my Recipe Box.
Instructions
Roasting
1. Preheat the oven to 450 degrees Fahrenheit.
2. Drizzle plenty of oil over the duck breast, or spread with duck fat to prevent drying.
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3. Lower the heat to 425 degrees and place the breast in the middle of the rack. Roast for up to 30 minutes, checking halfway through to ensure the breast is still moist; baste with the juices of the duck if necessary. Wild duck breast tastes best when it's a little rare and the meat is a dark red color.
Slow-Cooking
4. Preheat the oven to 400 degrees Fahrenheit.
5. Wrap duck breasts in bacon to preserve moisture. Place in an ovenproof dish.
6. Pour liquid (stock, water or wine) over the breasts and sprinkle with seasoning.
7. Place the dish in the oven and cook for 20 minutes. Lower the temperature to 300 degrees and cook for 1 hour. It will be ready to serve, but note that slow-cooked dishes usually taste better the following day.
Tags: Wild duck, degrees Fahrenheit, duck breasts, farmed duck, oven degrees, oven degrees Fahrenheit, Preheat oven
