Game
Wild Duck
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick wild duck roasted in a very hot oven and basted frequently with a butter and water mixture — stuffed with apples or onions to improve the flavor during roasting, and served with currant jelly and orange sauce.
Ingredients
For the duck
- Wild duck, cleaned, singed, and washed inside with salted water
- Butter for brushing inside and out
- Salt
- ¾ cup melted butter
- ½ cup boiling water (for basting mixture)
- Apples, pared, cored, and quartered — or small whole onions (for cooking stuffing, not for serving)
For the orange sauce
- ¼ cup butter
- ¼ cup flour
- 1½ cups brown stock (or a bouillon cube)
- ½ teaspoon salt
- Few grains cayenne
- Juice of 2 oranges
- 2 tablespoons sherry wine
- Small amount of grated orange rind
Instructions
- Brush the duck generously with butter inside and out. Sprinkle with salt.
- Stuff with pared, cored, quartered apples or small whole onions — these improve the flavor during roasting but are not served.
- Place in a hot oven (450°F). Baste every 5 minutes with a mixture of ¾ cup melted butter and ½ cup boiling water.
- Allow 20 minutes to the pound for a large duck; 15 minutes per pound for a smaller bird.
- For the orange sauce: brown the butter, add flour and seasonings, stir until browned. Add the stock gradually. Just before serving, add the orange juice, sherry, and grated rind.
- Serve with currant jelly and orange sauce.