Roasted Wild Duck
1 wild duck
1 small onion
1 stalk celery, cut up
1 sprig parsley
melted butter
salt and pepper
rosemary
marjoram
2 Tbsp. currant jelly
canned consomme
1 small onion
1 stalk celery, cut up
1 sprig parsley
melted butter
salt and pepper
rosemary
marjoram
2 Tbsp. currant jelly
canned consomme
Place onion, celery and parsley in duck's cavity. Tie legs together. Place duck on piece of heavy duty foil large enough to completly cover it. Brush duck with butter. Sprinkle with seasonings. Bring foil wrap around duck and seal edges with a double fold.
Place in shallow pan and roast in a 424 degree oven for 1 hour and 45 minutes. Open foil. Roast an additional 10 to 15 minutes or until brown. Remove onion and celery from cavity and serve. Pour juice into small saucepan. Cook down until brown. Add 2 Tbsp. currant jelly and canned consomme until right consistency is reached.
Place in shallow pan and roast in a 424 degree oven for 1 hour and 45 minutes. Open foil. Roast an additional 10 to 15 minutes or until brown. Remove onion and celery from cavity and serve. Pour juice into small saucepan. Cook down until brown. Add 2 Tbsp. currant jelly and canned consomme until right consistency is reached.
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