A very tasty dish, that is ideal for the tougher wild duck as you pot roast the duck. This dish comes from Logan Brown in Wellington. This dish makes a large amount, so if you have only one wild duck, halve the recipe.
This may look like a long recipe, but each step is not very complicated. All you need is a bit of time. If you are short on time, you could always make this dish in parts, roasting the duck on the weekend, then making the rest on another.
If you do not have a whole wild duck, you could make this using duck breasts and plenty of stock.
Preparing the roast ducks
- 3 celery sticks
- 2 medium onions
- 2 large carrots
- 2 wild ducks
- 3 sprigs rosemary
- 3 sprigs thyme
- 4 bay leaves
- 1 cup of port
- 2 cups vegetable (or chicken) stock
- Roughly chop the onion, carrot and celery – do not worry about skinning as this is just for the stock and you will discard at the end.
- Make a bed in a large casserole pot with the vegetables, followed by the ducks and topped with the herbs.
- Place the lid on the pot and into the pre-heated oven at 180ºC.
- Cook for 1.5 hours, then take the lid off and cook for another 10 minutes to crispen the skin.
- Take the ducks out, allow to cool then shred the carcass of all the meat and set aside.
- Strain the stock of all the herbs and and vegetables and set aside.
- Zest of one lemon
- 1 clove of garlic
- 4 tbsp flat leaf parsley
- Use a microplane to zest the lemon
- Throw on the garlic and parsley and finely chop with a sharp knife
Wild duck ragout
- 200g bacon
- 6 shallots
- 2 celery sticks
- 2 carrots
- 2 garlic cloves
- 500gr mushrooms
- 4 large fresh sage leaves
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 cup red wine
- 1 cup port
- Duck stock (from roasted duck above)
- 3 cups vegetable (or chicken) stock
- 2 cups beef stock
- Duck meat (from roasted duck above)
- Slice the first seven ingredients.
- Place a large pan on a high heat and brown the bacon in some olive oil.
- Turn the heat down and add the shallots, celery and carrots and soften.
- Toss in the mushrooms, sage, thyme and bay leaves and stir through.
- Pour over the red wine and port and simmer off the alchohol.
- Add the vegetable stock, beef stock and duck stock.
- Reduce the liquid then throw the pasta in (this will cook the pasta, and allow the starch to thicken the sauce)
- Once the pasta is al-dente then take off the heat and stir through the duck meat.
- Serve with the gremolata on top.