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Native American: Skokomish Huckleberry-Glazed Roast Wild Duck

Source of Recipe


From "Spirit of the Harvest"






List of Ingredients



• 3 cups huckleberries (or blueberries), divided
  
• 1/4 cup sugar
  
• 2 Tbsp water
  
• 2 ducks, cleaned
  
• 2 small onions, peeled and quartered
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Make sauce by combining 2 cups huckleberries, the sugar and water in a saucepan. Bring to a boil, stirring constantly, and crushing the berries as the sauce cooks. Boil 2 to 3 minutes, stirring constantly, until slightly thickened. Reserve about 1/3 cup sauce and set remaining sauce aside.
   
   
2. Preheat oven to 500 degrees (F). Stuff the cavity of each duck with a quartered onion and 1/2 cup huckleberries. Season with salt and pepper. Place on a rack in a large roasting pan.
   
   
3. Reduce oven temperature to 350 degrees. Roast ducks about 20 to 25 minutes per pound, or until done. (The internal temperature should be 180 degrees in the thickest part of the thigh.) Baste ducks with reserved sauce during last half-hour of cooking time.
   
   Reheat remaining sauce and serve with the duck.
   
   Makes 6 servings.