Wild duck has a twofold reputation based on its unpredictable taste - at best, it is tasty meat, ideal for baking or stewing, at worst, it is a tough product with an unpleasant fishy aroma.
Because wild ducks have less fat than farmed ducks, they take less time to cook and should be avoided overdrying. However, wild duck dishes do not require any supernatural culinary skills. A simple and healthy meal can be made by following a few simple steps. For example, wild duck with apples is a classic dish that can even be served on a festive table. How do you prepare it?
A classic wild duck dish: tasty and healthy
To prepare it, you will need the following ingredients:
- 3 small wild duck carcasses
- 6 thin strips of bacon
For filling:
- 4 tablespoons of sunflower oil
- 3 slices of white bread without crusts
- 1 stalk of fresh rosemary with leaves, finely chopped
- 50 grams of hazelnuts
- 50 grams of softened butter
- 2 onions (1 finely chopped, 1 large)
- 1 clove garlic, crushed
- 200 grams of sour apples, peeled and chopped
- 2 tsp icing sugar
- zest of half an orange
- 20 grams of chopped fresh parsley
- sea salt
- ground black pepper
for the sauce:
- 2 tsp flour
- 100 ml sherry
- 250 ml chicken broth
Cooking process
To prepare the filling, heat three tablespoons of oil in a large nonstick skillet. Cut the bread into small cubes and sauté over medium heat for 4-5 minutes. Add chopped rosemary and cook for one minute. Using a slotted spoon, spoon the mixture from the skillet into a small bowl.
Return the skillet to the heat and sauté the nuts for 1 to 2 minutes, then add them to the bowl of bread. Melt half the butter in a skillet. Add finely chopped onion and sauté over low heat for three minutes, stirring occasionally. Put apples there and fry for 3-4 minutes over medium heat until soft. Add the garlic and cook for another minute, stirring constantly. Remove mixture from heat and add to bread along with orange zest and parsley. Season with salt and black pepper and stir until smooth. Leave the mixture to cool.
Take coarsely chopped onions, divide into 3 parts and place them in the duck carcasses. Then stuff the duck with the mixture prepared in the previous step. Brush them on top with the remaining oil and season with black pepper. Place the bacon slices in a crisscross pattern on top of each carcass. Preheat oven to 200C. Roast the duck for 35 minutes or until golden brown.
Finishing touches
Then remove the baking sheet from the oven, place the carcasses in a large plate, cover with foil, and wrap in tea towels. Place the baking sheet in which the duck was roasted on the hob and add the chicken stock and flour to the contents. Simmer for a minute and then add the sherry slowly. Bring to a boil and cook for another 2-3 minutes, stirring regularly.
Pass the sauce through a fine sieve into a small saucepan and season to taste with salt and black pepper. Unfold the cooked ducks, cut off the legs of each with a sharp knife and place on the breasts. Serve with drizzled sauce.
