Wild Duck Whole

Cooking methods
Wild duck is beautiful roasted whole in a hot oven. Preheat your oven to the temperature and pat your duck dry using kitchen paper. Prick the skin and season well with salt and pepper.

For crispier skin, brown the duck in oil or duck fat in a hot frying pan before roasting. Otherwise, brush the duck with olive oil before placing it in your roasting tin.

A mallard will roast in around 30 minutes or less and need between 5 and 15 minutes resting time, while a teal will cook in about 10 minutes with 10 minutes resting time. Check wild duck towards the end of its cooking time: the juices should still run red and the meat should be pink.

Cut into pieces, wild duck makes a tasty casserole too. Our mallard breasts are also delicious grilled, pan-fried or sautéed.

Serves: 4
Difficulty: Easy
Preparation time: 10 mins
Cooking Time: 25 mins
Ingredients
2 oven-ready duck
10g Fennel seeds
2 Oranges
Cornish sea salt
Milled black pepper
Method
This is a cracking game cookery recipe. Simply season and sear the duck in a hot pan. Crush the fennel seeds and sprinkle them over the duck. Zest the oranges over the duck and place the oranges inside the cavity. Roast the duck in an oven at 180°C for 25 minutes then set aside to rest. Allow at least 25 minutes resting before serving.