Looking threw my latest Fur, Fin, and Feathers I came across an article on preparing wild duck that sounded really good. Now I have my own way of fixing duck (duck on a stick)but this sounded so much like the ducks I grew up eating that I want to share with you this recipe. Ducks should be cooked in a HOT oven and not cooked to death, med rare is just right, with a crispy skin. Hope you enjoy this one.
One apple cored and sliced
half a sweet onion sliced
handful of baby carrots
three cloves of garlic
2 tablespoons of honey
1/4 cup soy sauce
2 tablespoons of bacon drippings
salt and pepper
1-1/2 cup of chicken stock
Cut up your vegetables and place them on the bottom of a roasting pan, stuff the apple into the body cavity, and place the duck, breast up in the pan. Set up the oven to BROIL and char the duck untill it gets a nice color to it. Now tent the bird with tin foil and set the oven to 300 degrees. (don't return the bird yet just tent it and set the oven to roast)
Now warm your soy sauce, bacon drippings,and honey, warm this mixture up and then remove it from the stove top, let it sit until the bacon drippings start to get thick again. Pour this mixture over your bird and place it in the 300 degree oven. Place the duck in the oven and cook until you get internal temp of about 140 degrees.
Pull the bird from the pan, cover with the foil and let the bird rest for a few min. Now while the bird "Rest" use the pan and the drippings to make a sauce to go over the bird. Add the chicken stock to the roasted vegetables and such in the pan and scrape the crispys from the pan bottom, reduce this stock by 1/3. Carve up the bird and dip the meat into the Au Jus. Serve this with some roasted potatoes or some rice.
Now I know some are thinking that fowl should be cooked to 170 degrees, and feel free, but a wild duck handled properly is a very tasty bird when cooked this way.