Story: Duck shooting

Roasted wild duck

Roasted wild duck

Duck can be cooked any number of ways – but the traditional method is roasting. This is one recipe:

1 wild duck
4 slices of bread, crumbled
Orange rind
Fresh rosemary
¼ cup Cointreau
½ onion, finely chopped
75 g butter
¾ cup white wine
½ onion, sliced
25 g butter
1 tbsp soft brown sugar
1 cup orange juice
1 tbsp flour
Muslin to cover duck
Salt and freshly ground pepper

Combine bread, orange rind, rosemary, Cointreau, chopped onion, salt and pepper. Stuff bird and place in baking tray. Melt butter gently in white wine, soak the muslin in this, then lay on top of duck. Pour remainder of butter and wine over duck and roast at 160°C for two hours (maybe less, depending on the size of the bird). Baste often with pan juices. Once cooked, remove duck and allow to rest with muslin still on.

Caramelise the sliced onion with brown sugar and 25 g butter. Add to pan drippings and thicken with flour. Slowly add orange juice until good consistency is reached, allow to simmer for a minute. Cut duck into pieces and place in sauce. Serve.

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How to cite this page:

Harvey C. Perkins and Bob Gidlow, 'Duck shooting - Hunting culture', Te Ara - the Encyclopedia of New Zealand, (accessed 23 June 2024)

Story by Harvey C. Perkins and Bob Gidlow, published 24 Nov 2008