Roast wild duck with orange wedges and Port wine

Ingredients

2 wild ducks, prepared ready for the oven
2 orange quarters
butter
seasoning - salt and pepper
some port of if preferred orange juice

garnish

watercress
orange wedgesan

Procedure

Prepare the ducks and wipe dry with a paper towel inside and out. Truss lightly with cooking string and place a piece of butter and a quaterof an orange in the cavity of each duck. Season with salt and pepper on the outside, and rub it all over with softened butter or paint with olive oil. Place in a roasting tin.
Pre-heat an oven to 220 deg C/420 deg F/Gas 7 so the oven is hot and allow 30 to 50 minutes for Black Duck or Mountain Duck (larger), 30 to 40 minutes for Wood duck (medium), 20 to 30 minutes for Teal (smaller). Baste the bird regularly but keep a watch on them so they do not overcook or else the meat will be dry. Approx half way through the cooking period, poor a little port wine or orange juice over the ducks.
Warm a serving dish and place the ducks on it garnished with watercress and orange wedges. Serve with an orange salad and a thin gravy made from pan juices but spoon off excess fat. Alternatively use a Bigarade sauce (see recipe)

Duck with oranges makes an interesting combination for me as many of my ducks are shot on the Murray River in South Australia, the home of many orange groves.

Serves 2 to 6 persons depending on the size of the ducks

Serving Information

Serves: 6