Wild Ducks
Ingredients
Directions
Prepare a clear brisk fire and a hot spit.
Place the duck on the spit and roast for 15 to 20 minutes, turning until browned outside.
Baste the duck with butter to keep it moist.
If you prefer it more done, roast a few minutes longer, but avoid overcooking to retain flavor.
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
- Forms the main body of the dish; its lean meat is cooked by the dry heat of the fire.
- Butter
- Adds moisture and richness to the surface while the duck roasts and browns.
The step that matters
Avoid overcooking the duck. Wild duck is very lean, so extra time over high heat dries out the meat and makes it tough. Stopping near the target doneness keeps it juicy and flavorful.
“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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