Canard Sauvage Rôti
Ingredients
Directions
Prepare
Pluck and gut the wild duck.
Skewer it across a spit.
Cook and serve
Cook it over a hot fire until slightly undercooked.
Prepare a simple sauce to serve underneath during cooking.
Serve the duck when the meat is still pink and juicy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wild duck
- Provides the main meat, which stays juicy and pink when cooked only until slightly undercooked.
The step that matters
Serving the duck while the meat is still pink. Wild duck is lean and dries out quickly when overcooked. Stopping while the meat is still pink keeps it moist and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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