The duck shooting season is officially open and according to Fish & Game, the duck numbers this season are higher than last year.
The mallard duck is the main bird but people could also come across the Paradise Shelduck. So, if you are lucky enough to be given a wild duck to cook this is an easy recipe full of flavour.
Special thanks to Bee’s Aunty Chris in Hamition whom first cooked this beautiful dish for us.
1 Wild duck plucked and cleaned
1 Large oven bag
Stuffing:
- 1 small onion, diced
- 3 strips of streaky bacon, diced
- 1 Tbsp fresh thyme chopped
- 1/2 cup old white bread
- 1/2 cup of cranberries
- 1/2 cup pistachios chopped ( optional )
- Zest of an orange
- Salt and pepper
Saute the onion and bacon until soft
Mix all remaining ingredients in a large bowl along with the onion and bacon
Pat the ducks dry and season inside and out with the salt and pepper, then stuff and put aside
Sauce:
- Zest of 2 large oranges
- 3/4 cup of port wine
- 1 Tbsp fresh thyme chopped
To cook the ducks
Preheat your oven to 160c
Add 1 tablespoon of flour to your oven bag and give the bag a good shake, add your duck
Carefully pour the sauce into the bottom of the bag and mix into the flour
Seal the bag with the ties provided, leaving a small hole so the steam can escape
Cook the duck in a roasting tray for 2 hours
Remove the duck from the oven and leave them to rest in the bag for up to an hour
The meat will fall off the bones.
Pour the juices of the bag into a pot make sure you take the flour too this is your delicious sauce!
Whisk together and simmer for a few minutes
Serve with a spring onion mash and sautéed fresh green beans