DUCK RECIPES - BBC GOOD FOOD
Try something new with this versatile, rich-tasting bird.
Provided by Good Food team
Number Of Ingredients 1
ROAST WILD DUCK | RECIPE | CUISINE FIEND
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Provided by Cuisine fiend
Total Time 40 minutes
Yield 2
Number Of Ingredients 9
Steps:
- As soon as you have brought the duck home, unwrap it and generously sprinkle with sea salt, inside and out, rubbing the salt into the skin. Place on a plate, unwrapped, and leave in the fridge ideally for 24 hours or as long as you can (up to 48 hours).
- When you're ready to cook it, preheat the oven to 240C/475F/gas 9. Scatter the diced vegetables in a roasting pan with the juniper berries and the bay leaves, pour in the wine and place in the oven while you brown the duck in a pan.
- Heat the vegetable oil in a frying pan and, over a medium heat, brown the duck well on all sides - with the windows open as it will smoke ferociously.
- Transfer the duck to the roasting pan and settle on the vegetable bed. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. If you have spent some time browning the duck, 10 minutes may be enough.
- Take the tray with the duck out of the oven and remove the legs, cutting through the hip bone with poultry scissors. The bird will be hot so use a tea-towel or oven gloves to protect your hands. Put the legs back in the pan to cook for a further 3 minutes. Leave the rest of the bird to rest in a warm place.
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
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