Roast Wild Duck
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
salt and pepper
4 stalks celery
4 slices peeled onion
1/2 cp melted butter or margerine
1/4 cp cognac
sauce prepared in advance
1 - Start oven at hot (450 degrees F.).
2 - Wash cleaned and dressed ducks.
3 - Drain.
4 - Salt and pepper insides.
5 - Place 2 stalks celery with leaves and 2 slices onion inside each duck.
6 - Place in roasting pan.
7 - Pour melted butter or margerine over birds.
8 - Sprinkle lightly with salt, pepper, and paprika.
9 - Roast 18 minutes for rare, longer for medium and well-done ducks.
10 - Remove pan from oven.
11 - Pour brandy over birds and ignite.
12 - As soon as blaze dies down, place ducks on hot platter and serve with sauce prepared in advance.
Makes 4 servings
Roast Wild Duck Sauce: Four tablespoons butter, 6 mushrooms,
chopped, 3 shallots or green onions sliced thin, 1/8 tsp thyme,
2 tbsp browned flour, 1/2 cp hot consomme, 2 tbsp tomato
paste, 3/4 cp red wine, 1/16 tsp cayenne, 1/2 cp green olives.
Melt butter in saucepan. Add mushrooms, shallots or onions, and
thyme. Saute 2 minutes. Stir in browned flour, mixing well. Stir in
consomme mixed with tomato paste. Mix well. Add wine, a little at
a time, stirring as the sauce cooks. When very hot and bubbling, add
cayenne and olives. Stir and cook until thickened. Serve with wild duck.
Makes about 2 cups sauce.
F. Vn Wyck Mason and many other talented shot insist that
wild duck must always be served rare (ruddy), that longer cooking makes