Serve up some wild duck cold roast style for a refreshing change!

Summertime is the perfect time to experiment with your culinary skills and try something new. This recipe for wild duck cold roast is a great way to enjoy a delicious and refreshing meal without heating up your kitchen.

To start, you will need:

One wild duck, cleaned and trimmed

Two tablespoons olive oil

One tablespoon sea salt

One tablespoon black pepper

One teaspoon dried thyme leaves

One teaspoon dried rosemary leaves "¼ cup white wine vinegar

Preheat your oven to 275 degrees Fahrenheit. Rub the duck all over with olive oil, then season generously with salt, pepper, thyme, and rosemary. Place the duck on a rack in a roasting pan, pour in the white wine vinegar, and roast for two hours. Allow the duck to cool slightly before slicing and serving cold. Enjoy!

Wild duck is perfect for a cold roast – it's juicy and flavoursome!

Duck is a delicious, versatile bird that's perfect for roasting. If you're looking for something a little different to roast this winter, then check out our recipe for wild duck.

Wild duck is much juicier and flavoursome than domesticated duck, so it's well worth tracking down a piece of this gamey meat. The recipe is simple – all you need is some salt, pepper and butter.

Preheat your oven to 220 degrees Celsius (fan 180 degrees), then season the duck with salt and pepper. Melt some butter in an ovenproof dish or roasting tray, and place the duck breast-side down in the butter.

Roast the duck in the oven for 15 minutes, then turn it over and cook for a further 15 minutes. The skin should be nice and crispy by this point!

Remove from the oven and allow to rest for a few minutes before serving. Serve with some roasted vegetables or potatoes for a perfect winter meal. Enjoy!

This easy cold roast wild duck recipe is perfect for summer gatherings!

Ingredients: 1 (3½-pound) whole duck 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup red wine or chicken broth 1/4 cup balsamic vinegar 1 tablespoon honey 2 cloves garlic, minced 1 sprig rosemary Instructions: Preheat oven to 400°F. Remove giblets and neck from duck and reserve for another use. Rinse duck inside and out with cold water. Pat dry with paper towels. Rub the outside of the duck with olive oil and sprinkle with salt and pepper. Place in a roasting pan breast side up and roast for 45 minutes. Remove from oven and turn the duck over so that the breast is down in the roasting pan. Roast for an additional 45 minutes or until a meat thermometer registers 165°F when inserted into the thickest part of the thigh, not touching bone.

Remove from oven and let rest for 10 minutes before carving. Combine red wine, balsamic vinegar, honey, garlic, and rosemary in a small saucepan over medium heat. Bring to a simmer and cook for 3 to 5 minutes or until reduced by half. Serve drizzled over carved duck breasts.

Add a touch of luxury to your next picnic with this delicious cold roast wild duck!

The weather is warming up and that means it's time for picnics! Pack up your favorite foods, a blanket, and head outdoors. This cold roast wild duck will add a touch of luxury to your next picnic.

Duck is a delicious and versatile protein that can be cooked in many ways. This recipe calls for a simple marinade of olive oil, balsamic vinegar, garlic, and rosemary. The duck is roasted in the oven until crispy, then served cold with a delicious sweet and sour cherry sauce.

This dish is perfect for a summer picnic or dinner party. Guests will love the flavor of the duck and the sweetness of the cherry sauce. Give this recipe a try for your next outdoor gathering!

Take your next barbecue up a notch with this amazing cold roast wild duck recipe!

Wild duck is a delicious and unusual addition to your next barbecue. The recipe below is for a cold roast wild duck, which can be cooked on the grill or in the oven.

Ingredients:

-1 wild duck -1 lemon -1 orange -1 onion -2 cloves garlic, crushed -1 teaspoon dried thyme -2 tablespoons olive oil -sea salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the grill or oven to 375 degrees F (190 degrees C). Rinse the duck inside and out, then pat dry with paper towels. Cut off the wing tips and discard. Cut the lemon and orange in half and squeeze the juice over the duck. Place the duck in a roasting pan or on a grill rack breast side down. Cut the onion into quarters and place around the duck. Crush the garlic cloves and sprinkle over top. Sprinkle with thyme, then drizzle with olive oil. Season with salt and pepper. Roast for 1 hour, or until the skin is crispy and golden brown and the meat is cooked through. Remove from heat and let cool slightly before serving.

## Tips for cooking wild duck: -If you're using a charcoal grill, make sure to add fresh charcoal every 30 minutes for even heat distribution. -Always use a meat thermometer when roasting meat to ensure that it is cooked through. A properly cooked bird will have an internal temperature of 165 degrees F (74 degrees C).