Roast Wild Duck

Ingredients

• 1 whole Wild Duck (Approximately 2-3 pounds)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Or to taste)
• 2 slices Fat Salt Pork (Very thin slices)
• 0 to serve Orange Sauce (Optional, for serving)
• 0 to serve Olive Sauce (Optional, for serving)
• 0 to serve Currant Jelly (For serving)
• 2 medium Apples (Optional stuffing)
• 3 small Small Onions (Optional stuffing)
• 0.75 cup Cracker Crumbs (For Peanut Stuffing (optional))
• 0.5 cup Shelled Peanuts (Finely chopped, for Peanut Stuffing (optional))
• 0.5 cup Heavy Cream (For Peanut Stuffing (optional))
• 2 tablespoons Butter (For Peanut Stuffing (optional))
• 2 drops Onion Juice (For Peanut Stuffing (optional))
• 0.25 teaspoon Salt (For Peanut Stuffing (optional))
• 0.125 teaspoon Black Pepper (For Peanut Stuffing (optional))

Instructions

1. 1Preheat oven to 450°F (232°C). Dress and clean the wild duck, removing any pin feathers and excess fat. Truss the duck by tying the legs together with kitchen twine and tucking the wings under the body.
2. 2Place the duck on a rack in a roasting pan. Sprinkle the duck with salt and pepper. Cover the breast with two very thin slices of fat salt pork. If desired, stuff the duck with apples, onions, or peanut stuffing (see below).
3. 3Bake for 20 to 30 minutes in the preheated oven, basting every five minutes with the fat in the pan. The internal temperature should reach 130-135°F (54-57°C) for medium-rare. For domestic ducks, roast for 40-60 minutes, or until the internal temperature reaches 165°F (74°C).
4. 4Remove the duck from the oven and let it rest for 10 minutes before carving. Cut the string and remove any skewers. Serve with Orange or Olive Sauce and currant jelly.
5. 5If a stuffing to be eaten is desired, combine cracker crumbs, finely chopped peanuts, heavy cream, melted butter, and onion juice in a bowl. Season with salt and pepper. Mix well and use to stuff the duck before roasting.