Roasted Wild Duck With Red Wine
|Red wine||1 Cup (16 tbs)|
|Veal broth/Beef broth||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon, cut into match like strips|
Wipe ducks with damp cloth; season with salt and pepper inside and out.
Put a slice of onion and 3 juniper berries, if used, inside each duck.
Place in a shallow roasting pan with wine, broth, and orange rind.
Roast in preheated extremely hot oven (500°F.) for 15 to 20 minutes, basting frequently.
Remove ducks from pan drippings.
Boil drippings rapidly tor 2 to 3 minutes and pour over ducks.