Wild Duck Roasting: Getting The Timing Right

Wild duck is a delicious dish, with a rich and deep flavour. The cooking time depends on the variety of the duck. A whole roast wild duck is best cooked in an oven preheated to at least 400°F, with some recipes recommending temperatures of 450°F or even 500°F. Smaller ducks, such as teal, will cook more quickly, typically in around 10-15 minutes, while larger ducks, such as mallards, will take up to 25 minutes. It's important to note that wild duck is best served rare, with the juices running red and the meat quite red. Overcooking wild duck will result in dry and tough meat with a strong gamey taste.

Wild duck cooking times

Wild duck is best cooked and eaten rare. The meat should be pink and the juices should run red. If you overcook wild duck, it will become tough and dry, and taste like liver.

The cooking time for wild duck depends on the variety of the duck. A teal duck, the smallest variety, will take 10-15 minutes to cook. A mallard, the largest variety, will take up to 25 minutes. A widgeon or pintail will feed one person each, and a teal duck is usually enough for one person, although some people prefer to allow two per person.

When roasting a wild duck, it is recommended that you preheat your oven to a high temperature. One source suggests preheating to 450°F or higher, while another recommends 425°F. The smaller the bird, the hotter the oven should be. For example, a teal duck cooks better at 500°F, while a mallard is better cooked at 450°F. You should also consider how crispy you want the skin to be. The longer you cook the duck, the crispier the skin will be. However, be careful not to overcook the meat, as this will affect the taste and texture.

Before roasting, you should prepare the duck by removing any remaining pin feathers and rinsing it with water. Pat the duck dry with paper towels and lightly stuff the cavity with your chosen ingredients, such as rosemary, apple, onion, or garlic. You can also add ingredients like juniper berries, thyme, or sage to enhance the flavour. Brush the duck with olive oil and sprinkle with salt and pepper. Prick the skin before roasting to help the skin crisp up.

Place the duck breast-side up on a roasting rack in a roasting pan and roast in the middle of the oven. Baste the duck frequently during cooking and, if desired, turn it onto its other side halfway through the cooking time.

After roasting, remove the duck from the oven and let it rest for 10-15 minutes before serving. If you are making a sauce, pour off the excess fat from the roasting pan and place the pan on the stovetop. Heat to medium and deglaze with a little dry sherry or white wine, scraping up the browned bits with a spatula. Then, add your desired ingredients to create a sauce.

How to get crispy skin

Achieving crispy skin on a roast wild duck is a challenge, as the meat is easily overcooked. However, there are several techniques you can use to get that coveted crispy skin.

Firstly, it is important to source a good bird. Wild ducks have less fat than farmed ducks, so be sure to select a duck with a layer of fat no more than 1/8 inch thick on its breast.

Before roasting, remove any excess fat from the cavity. Then, preheat your oven to a high temperature—450°F or higher. Some recipes even recommend roasting at 500°F or 550°F. The smaller the bird, the hotter your oven should be. Allow your oven to preheat for at least 20 minutes.

Next, prepare the duck by patting it dry with kitchen paper and pricking the skin. This will help the skin crisp up during roasting. Season the duck well with salt and pepper, and optionally, brush the duck with olive oil or duck fat.

For an even crispier skin, you can sear the legs and wings of the duck in a hot pan before roasting. Hold the duck with tongs and move it around to ensure only the legs and wings are seared, as they need more time to cook.

After roasting, another option to ensure crispy skin is to carve the duck and then sear the skin in the pan you roasted the duck in. This method is especially useful if you find that your duck legs are undercooked.

Finally, it is important to note that wild ducks are best enjoyed rare. Overcooking will result in dry, tough meat and will also make the skin less crispy. Aim for an internal temperature of 135°F to 145°F, and let the duck rest for 5 to 15 minutes before serving.

Preparing the duck

Firstly, you'll want to source your duck carefully. Wild duck is only available fresh from September to February, and outside of this period, it is available frozen. The most popular variety is the mallard, which is the largest and can feed 2-3 people. Teal is the smallest variety, and one duck is typically enough for one person, although some prefer to allow two per person.

Before cooking, remove any excess fat from the duck's cavity. You should also check the duck for any remaining pin feathers and pluck them out. Rinse the duck with water and thoroughly pat it dry with paper towels.

To achieve crispy skin, you can brown the duck in oil or duck fat in a hot frying pan before roasting. Alternatively, brush the duck with olive oil or duck fat before placing it in the roasting tin. You can also prick the skin and season it with salt and pepper.

For a simple stuffing, you can fill the duck's cavity with a sprig of rosemary, an apple slice with cloves, and a small wedge of onion. You can also add a carrot and celery to the mix.

Finally, fold the wing tips under the duck and tie the legs together with butcher twine before placing it in the oven.

What to serve with wild duck

When deciding what to serve with wild duck, it's important to consider the rich and deep flavour of the meat. Wild duck is best served with something sharp or fruity to cut through the richness. Think about serving it with fruits like apples, blueberries, raspberries, blackcurrants, elderberries, or orange. You can also incorporate herbs like juniper berries, thyme, rosemary, or sage, and spices like star anise, coriander, cloves, or cumin.

• Roasted root vegetables like beets, potatoes, or carrots
• Mashed potatoes
• Mushroom risotto
• Cornbread with a bluegrass salad
• Roasted chestnuts with butter and rosemary
• Arugula salad with a lemon walnut vinaigrette
• Pear, walnut, and blue cheese salad
• Creamy garlic farro with spinach
• Burrata blood orange and fennel salad
• Stir-fried watercress
• Curried vegetable basmati rice

Don't forget to save the duck fat for future cooking! You can use it to make delicious duck-fat roasted potatoes or other root vegetables.

How to store wild duck

Storing wild duck requires careful attention to ensure the meat stays fresh and safe to eat. Here are some detailed instructions on how to store your wild duck:

Step 1: Aging and Plucking/Skinning

Firstly, the birds should be aged. This process can be done in a cool place, ideally under 50°F, for 1-2 days. Alternatively, they can be placed in a refrigerator for up to a week. The duration of aging depends on the fat content of the bird, as duck fat can turn rancid quickly at higher temperatures.

After aging, the duck should be plucked or skinned. Sea ducks, divers, and snow geese are often skinned, while most other birds are plucked. There are various methods for plucking, including using paraffin wax and a hot-cold water bath.

Step 2: Gutting

Once the duck has been plucked or skinned, it's time to gut it. Cut off the feet, head, and the second joint on the wing using kitchen shears. Remove the tail while being careful not to damage the gizzard. Reach into the cavity and pull out the gizzard, which will usually bring out the intestines as well. Discard the intestines and keep the gizzard.

Step 3: Cleaning the Liver

The liver should be carefully removed by dislodging any connective tissue with your fingers under cold running water. It is important to remove the bile duct, which looks like a green gel cap, without breaking it to avoid any bitter taste. Rinse the duck thoroughly after removing the internal organs.

Step 4: Refrigeration

Pat the duck dry with paper towels and place it in a closed plastic container in the refrigerator. It can be stored in the refrigerator for up to a week before freezing. Leaving it overnight will help firm up the fat and enhance the flavour.

Step 5: Freezing

After the duck has aged and dried in the refrigerator, it can be vacuum-sealed and frozen. This will ensure the meat stays fresh for an extended period.

Frequently asked questions