Wild Duck in Nassau Royale with Wild Rice
This outstanding recipe is meant for the smaller wild duck. We had these in duck hunting season, simply roasted with exotic Nassau Royale and served with Porcini Wild Rice. If you can't find Nassau Royale concoct 1 part of vanilla extract with 3 parts rum or whiskey.
Roasted Wild Duck with Porcini Wild Rice.
Yield 2 servings
Ingredients
1 wild duck
olive oil
sea salt
1/2 orange or lemon, cut in wedges
2 celery stalks
marinade
1 3/4 cups water
1/4 cup maple syrup
2 tablespoons Nassau Royale
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 recipe Porcini Wild Rice
| 1 | 8 hours ahead, or the night before, thoroughly mix marinade ingredients in a bowl. Process wild duck by washing, removing any shot, and drying inside and out with paper towels. Pierce duck fat areas with fork. Place bird and marinade in a glass container or sealable bag. Refrigerate until ready to cook. |
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| 2 | Preheat oven to 450°F. |
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| 3 | Remove marinated duck and stuff orange wedges into duck cavity. Rub a little olive oil over the bird. Dust well with salt. Let come to room temperature. |
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| 4 | Place celery stalks onto a rimmed baking sheet. Place duck on them, breast side up. This prevents duck skin from sticking to the pan and stewing in juices. |
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| 5 | Cook with convection at 400°F, otherwise 425°F. Roast 10 to 15 minutes until internal temperature reads 125°F to 130°F. Wild ducks are best cooked rare to medium-rare. An overcooked duck is a sad thing. |
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| 6 | Transfer to carving board, rest 5 minutes, and slice thinly. |
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notes
Timing for ducks: Roast 10 to 15 minutes for teal and small ducks, 13 to 20 minutes for sizes up to gadwall, 18 to 25 minutes for mallard or canvasback, and 25 to 45 minutes for a goose.
