Roast Wild Duck, Currant Jelly
Ingredients
Directions
Singe, draw, and truss the ducks nicely.
Roast the ducks briskly for 25 minutes.
Dish up the ducks and pour 1 tablespoon of cold water inside each to prevent the juice from coagulating.
Serve with a glass of currant jelly on a plate.
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
- Fat ducks
- Their fat renders during roasting, adding richness and helping keep the meat moist.
- Currant jelly
- Its sweetness and acidity cut through the rich, fatty duck meat.
The step that matters
Roast the ducks briskly for 25 minutes. High heat browns the skin and cooks the bird quickly, while overlong roasting dries the meat and leaves the fat under-rendered. Timing is what keeps the result juicy.
“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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