Cold roast wild duck is the perfect winter dish!
When the temperature starts to drop, there's nothing quite like a comforting roast duck dinner to keep you warm. And this cold roast wild duck recipe is perfect for winter!
The dish is simple to make – all you need is some oil, salt, pepper, and your favourite herbs. Just rub the duck with a little oil, salt, and pepper, then add your favourite herbs. We recommend rosemary or thyme.
Place the duck in a cold oven, then set the temperature to 200 degrees Fahrenheit. Roast for around two hours, or until the duck is cooked through.
Once it's cooked, let the duck rest for 10-15 minutes before serving. This will give the meat a chance to soak up all those delicious flavours! Serve with your favourite sides and enjoy!
Enjoy a delicious cold roast wild duck this winter!
Ducks are a popular game bird, hunted for their meat in many parts of the world. They can be roasted, smoked, or cooked in a variety of ways.
This recipe is for a delicious cold roast wild duck. Wild ducks are typically smaller than domesticated ducks, so this recipe will serve 2-4 people.
Ingredients: -1 wild duck -salt -pepper -2 tablespoons olive oil -1 lemon -1/2 cup white wine -1/2 cup water -1/2 cup chicken broth -1 sprig rosemary -3 cloves garlic
Instructions: 1. Preheat the oven to 350 degrees F. 2. Rinse the duck and pat dry with paper towels. Sprinkle generously with salt and pepper on all sides. 3. Heat the olive oil in a large ovenproof skillet over medium heat. When the oil is hot, add the duck and cook until golden brown on all sides, about 8 minutes total. 4. Squeeze the lemon over the duck and then place the skillet in the oven. Roast for 30 minutes, or until a meat thermometer inserted into the thigh reads 165 degrees F. 5. Remove from the oven and let rest for 5 minutes before carving into thin slices. 6. Add the white wine, water, chicken broth, rosemary and garlic cloves to the skillet used to roast the duck and bring to a boil over high heat. Cook until reduced by half, about 10 minutes. 7 Serve the sauce over sliced duck breast or thighs and Enjoy!
This winter, cook up a delicious cold roast wild duck!
A wild duck is a fantastic option for a cold roast dish. Not only does it look impressive, but it's also packed with flavour. Here's how to cook one up in your kitchen this winter:
Preheat your oven to 200 degrees Celsius.
Cut the duck into 8 pieces - 2 legs, 2 wings, and 4 breast slices.
In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of rosemary leaves, and 1 teaspoon of sea salt.
Rub the mixture all over the duck pieces.
Place the duck onto a baking sheet lined with parchment paper, and bake for 25 minutes.
Let the duck cool slightly before serving. Enjoy!
A tasty cold roast wild duck recipe for winter dining!
This is a delicious cold roast wild duck recipe that is perfect for winter dining. The duck is marinated in a flavorful mixture of olive oil, orange juice, and herbs before being roasted in the oven.
1 wild duck, quartered
1/2 cup olive oil
1/2 cup orange juice
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/4 teaspoon black pepper
1) In a large bowl, whisk together the olive oil, orange juice, rosemary, thyme, salt, and pepper. Add the duck quarters and coat evenly with the marinade. Cover and refrigerate for at least 3 hours, or overnight. 2) Preheat oven to 375 degrees F. 3) Transfer the duck quarters to a baking dish and roast for 45-60 minutes, until cooked through. Let cool slightly before serving. Enjoy!
Recipe for a yummy cold roast wild duck
Ingredients: - 1 wild duck - Salt, pepper, and other spices to taste - 1 cup chicken broth - ½ cup white wine - 1 tablespoon butter - ¼ cup flour - ½ cup heavy cream Instructions: 1. Preheat oven to 325 degrees F. 2. Season the duck with salt, pepper, and your favorite spices. 3. In a small saucepan, heat the chicken broth and white wine until just boiling. 4. Place the duck in a roasting pan and pour the broth mixture over it. 5. Dot the top of the duck with butter. 6. Bake in a preheated oven for 2 hours, or until the duck is cooked through and quite tender. 7. Remove from oven and let rest for 10 minutes before carving. 8. To make a sauce from the pan juices, melt the butter in a small saucepan over low heat. Add the flour and stir until well blended. Gradually add the heavy cream, stirring constantly until thickened and bubbly. Serve over carved slices of roast duckling . Enjoy!