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Roast Wild Duck 2


2 wild mallard ducks
1 tsp salt
1/2 tsp pepper
1/4 tsp rosemary leaves
1 medium onion, chopped into 8 pieces
1 apple cut into 8 pieces
2 stalks of celery chopped
1/2 cup butter melted
1/4 tsp pepper
1/4 tsp rosemary leaves

Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. Sprinkle in cavity and on outside of each duck.

Place half the onion, half the apple and half the celery in each cavity. Place ducks breast side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves. Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done.

Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan. Split in half lengthwise. Discard stuffing.




STACKS, The Art of Vertical Food

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