Duck: Wild Duck Roast
Source of Recipe
paulcousa.com
List of Ingredients
2 wild mallard ducks
1 t salt
1/2 t pepper
1/4 t rosemary leaves
1 medium onion (chopped into 8 pieces)
1 apple cut into 8 pieces
2 stalks of celery chopped
1/2 c butter melted
1/4 t pepper
1/4 t rosemary leaves Recipe
Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. Sprinkle in cavity and on outside of each duck. Place half the onion, half the apple and half the celery in each cavity. Place ducks breast side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves. Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done. Ducks are done when juices are pink (med rare) when meat is pricked and meat is pink (not red) when cut between leg and body. Remove ducks from pan. Split in half lengthwise.
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