what do I need to do to prepare wild duck,Mallard, before cooking and what would a simple recipe be?
Answer Mary: Wild duck in very lean, not at all like domestic duck. I never roasted wild duck as it dries out easily and there is virtually no meat on the legs and wings. I skin mine, since plucking them is a pain. What I usually keep is just the carcass, the breasts. I like to slow cook, and smoke mine. Depending on what state you duck is in, whole I assume, and plucked, you can roast it in an oven set to 350f for about 30 minutes. You will need to baste it with butter. Let it sit for 10 minutes after removing from the oven. It will be a bit pink, but juicy and not dry. If you want it less pink, cook it for 5 minutes longer. You might place a peeled orange in the body cavity, and serve the meat with orange marmalade on the side. Duck ala orange’ is made by making a glaze of orange liqueur, Contreau I believe. You could make a baste out of orange juice concentrate and butter, sweetened to your taste, and baste the bird with it the last 10-15 minutes. Don’t add the juice and sugar to th
