Wild Duck Recipes

Cleaning and Plucking

Proper handling is crucial for game birds.

• Plucking: Pluck the feathers immediately after the hunt. This preserves the skin, which helps keep the meat moist during cooking.
• Cleaning: Remove all entrails and thoroughly rinse the cavity.
• Skin: If you prefer a leaner dish, you may remove the skin, but be aware that the meat will dry out faster.

Marinating and Brining

Because wild duck is lean, it benefits greatly from a marinade or brine.

• Marinades: Use acidic ingredients like citrus, wine, or vinegar to tenderize the meat, and add spices for flavor. Marinate for a minimum of 4 hours, or preferably overnight.
• Brines: A simple salt and sugar brine can help the meat retain moisture. Brine for 2 to 4 hours.

Recipe 1: Classic Roasted Wild Duck with Cherry Sauce

This recipe highlights the natural richness of the duck, complemented by a sweet and tart fruit sauce.

Ingredients

Component	Item
Duck	1 whole wild duck (mallard or similar)
Seasoning	Salt, pepper, garlic powder, thyme
Aromatics	1 orange, quartered; 1 onion, quartered
Sauce	1 cup fresh or frozen pitted cherries
Sauce	1/2 cup red wine (e.g., Merlot)
Sauce	1/4 cup chicken or duck broth
Sauce	2 tablespoons sugar (or maple syrup)

Instructions

1. Prep: Preheat oven to 400°F (200°C). Pat the duck dry. Season the cavity and exterior generously with salt, pepper, garlic powder, and thyme. Stuff the cavity with the orange and onion quarters.
2. Roast: Place the duck breast-side up in a roasting pan. Roast for 15 minutes, then reduce the heat to 350°F (175°C). The total cooking time will vary, but aim for an internal temperature of 135-140°F (57-60°C) for medium-rare, or 155°F (68°C) for medium.
3. Rest: Remove the duck from the oven and let it rest, tented with foil, for 10-15 minutes before carving.
4. Sauce: While the duck rests, combine all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the sauce has reduced slightly and thickened.

Recipe 2: Pan-Seared Duck Breast with Wild Mushroom Risotto

Pan-searing is the best method for preparing individual duck breasts to achieve crispy skin and a tender center.

Ingredients

• 2 wild duck breasts, skin scored
• Salt and pepper to taste
• 1 tablespoon olive oil
• For the Risotto

Instructions

1. Prep: Season duck breasts generously with salt and pepper.
2. Sear: Heat the olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for 5-7 minutes until the skin is deep golden and crisp.
3. Finish: Flip the breasts and cook for an additional 2-4 minutes, depending on desired doneness. A medium-rare breast should register 135°F (57°C) internally.
4. Serve: Slice the breasts and serve immediately over the wild mushroom risotto.