Roast Wild Duck
Image: Laura Frost
- 2 whole plucked wild ducks
- olive oil
- knob of butter
- a splash of sherry or other good quality vinegar
- fresh herbs to garnish
Season the birds with salt inside and out up to two days before cooking
Remove the wishbones to make carving easier once they're cooked
Stuff a few sprigs of thyme or any other aromatics in the cavities
Rub the outside of the birds with olive oil and brown in a hot pan over medium heat.
Transfer the birds to an oiled baking dish
Cook the birds at 190 degrees for 15-20 minutes in a preheated oven
Remove them from the oven and loosely cover with tin-foil, for 10 minutes.
Carve the duck by removing the legs. Run your knife either side of the breastbone, then work it between the breast meat and the bone until the meat falls away. Slice each breast across the grain into five slices. Serve with your preferred seasonal sides -we love Jerusalem artichokes and dark leafy greens in winter.
Mix the pan juices with a knob of butter, a splash of sherry vinegar and fresh herbs, pour over the meat and enjoy.