In article .com>,
"nancree" > wrote:

> In the cavity put: orange wedges, lemon wedges , chunks of onion. salt
> and pepper. Pierce the breast several times with a sharp fork. This
> allows a lot of the fat to drip out. Place the duck breast side
> *down* in a rack. (or brace it from the sides with forks). Roast until
> done. You can have a side of a marmalade, or Barb's cherry jam, or
> ??? . But it is not needed at all. Hope you enjoy this method.

The only wild ducks I've eaten are as follows.
Pick, clean and singe the duck. Boy, does singing stink! Cut out the oil
glands in the tail section.
Salt and pepper the outside and inside of the duck.
Stuff the duck with wedges of apple and onion and sticks of celery.
Wrap the duck tightly in tinfoil.
Cook it for three hours at three hundred degrees (gasp).
Undo the foil and wait for the duck to cool long enough to strip the
skin from the breast and legs. The skin doesn't come off easily using
this method. But I love it this way because grew up with it.
Skinned duck breasts cooked the same way with the vegetables in foil
taste pretty much the same.
My duck is essentially boiled in it's own fat for an extended period.
Sort of like braising in a way.
I like the citrus idea. I'll give that a go with my method of cooking
them, providing I shoot any ducks this year. That's always iffy.
I'm familiar with duck and orange. But it's always been domestic duck
and orange.

leo

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