Roast Wild Duck

Let's Cook

1. Step 1.

   Please read About Roasting Ducks and Geese and About Wild Duck and Goose. Preheat the oven to 500°F. Bring to room temperature and pat thoroughly dry inside and out: 2 wild ducks such as mallards, pintail, or black ducks (about 6 pounds)

2. Step 2.

   Sprinkle liberally with: 1 ½ teaspoons salt; 1 teaspoon black pepper

3. Step 3.

   Rub the birds inside and out with: Softened butter or duck fat

4. Step 4.

   Place the ducks on a rack in a roasting pan and place in the oven. Roast until the internal temperature reaches 130° to 135°F for rare to medium-rare; start checking the bird’s temperature at 15 minutes. Spoon off all but about 2 tablespoons of the fat from the roasting pan. Place the pan over 2 burners on the stovetop over medium heat, then add: ½ cup dry white wine; ½ cup chicken or veal stock; 2 teaspoons cider vinegar; 1 teaspoon sugar

5. Step 5.

   Scrape up any browned bits from the bottom of the pan, then transfer the liquid to a small saucepan. Bring the liquid to a boil and reduce by about half, until thickened, then take off the heat and whisk in, if desired: (2 tablespoons heavy cream, sour cream, or crème fraîche)

6. Step 6.

   Season the sauce to taste, carve the ducks, and serve.