Roast Wild Duck For Two
|Ducks||2 (Average Sized)|
|Tart apples||2 , peeled and sliced|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Canned consomme/Burgundy||2 Cup (32 tbs)|
|Thin orange slices||4 , unpeeled|
Birds should be plucked, singed, drawn, then well-wiped with damp cloth or absorbent paper inside and out.
Dry as thoroughly as possible.
Place half the amount of prepared apple in each cavity.
Mix oil, salt, pepper, and brush this over entire skin area.
Place birds, breasts-up, on rack in open pan; cover with bacon strips, using 3 or 4 per bird.
Pour in enough consomme to cover bottom of pan and in this float the orange slices.
Roast at 450F for about 1 hour, more or less depending on how you like your wild duck, rare or well done.
Baste frequently with the pan liquid.