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stolen from a site i visit ocassionaly :P
Wild Duck
Preparation
Did your last wild duck dinner taste fishy or muddy? If so, here's a cooking trick to rid your duck of those undesirable flavors:
Ingredients:
* 1 duck
* 1 lemon (sliced into chunks)
* 1 onion (sliced into chunks)
Or alternative ingredients:
* 1 duck
* Milk (to cover fowl)
Once your duck has been plucked, flamed and cleaned, place the lemon and onion (previously cut up in smaller pieces) inside the fowl. Place the stuffed duck into a cool storage area (cooler or refrigerator) for approximately 24 hours. Then remove and discard the onion and lemon chunks. Voilà ...it is ready to cook.
Alternative: If the onion and lemon are unavailable, try soaking the duck in milk overnight (never use a metal container; I like to use a plastic bag).
The Cooking - Camp Oven Style
Ingredients:
* 1 duck (quartered)
* Oil (to coat bottom of cast iron oven)
* 1 cup of liquid (wine, water, beer etc.)
* Salt, pepper, spices to taste
* Brandy (optional)
Start by sauteing quartered pieces of duck using available fat, grease or oil until they are brown on all sides. If you know how to flambé with a brandy, do it now. Then pour a cup of liquid ( dry red wine, a soda pop, water...) over the duck and cover. Let it cook slowly for half an hour. Turn the pieces around and cook again for fifteen minutes (baste all pieces each time they are turned). Repeat turning the pieces after ten more minutes. A sauce can be made separately which will coat the duck at the time of serving.
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