Roasted duck has a hearty, robust flavor.
Wild duck tends to have a heartier flavor than domestic ducks raised specifically for the meat. A wild dark has a dark, rich meat, and the fat content is directly related to the time of year. Right after migration, they will have very little fat. As they recuperate from the flight, the fat content becomes significantly higher. Wild ducks vary greatly in taste depending on the particular species. Canvasbacks, ringnecks, teal and mallards have the best flavor, though the taste of the meat can vary depending on the diet of the duck. Wild ducks do not contain much meat and, at most, one duck feeds two people.
Instructions
1. Place wild rice in a medium mixing bowl, cover with cold water and soak at room temperature overnight.
2. Lay the rice on paper towels and pat dry. Once the rice is completely dry, return it to the mixing bowl.
3. Melt the butter in a small saucepan. Stir in salt and pepper to taste. Mix the melted butter into the wild rice and set aside.
4. Preheat the oven to 425 degrees Fahrenheit. Tuck the tips of the ducks' wings behind the back. Lightly stuff the ducks with the rice mixture, and tie the drumsticks across the opening with cooking twine.
5. Place the ducks on the rack in a roasting pan and sprinkle lightly with salt and pepper. Roast for 30 minutes.
6. Drain off any melted fat, add wine to the roasting pan, and cover. Reduce the oven heat to 350 degrees Fahrenheit and roast for one to two hours longer. Baste with pan juices every 15 minutes. If you like a crispy skin, remove the lid for the last 30 minutes.
7. Use a meat thermometer to ensure that the duck has reached an internal temperature of at least 165 degrees before serving. Duck may be eaten when still slightly pink.
Tags: degrees Fahrenheit, mixing bowl, salt pepper, Wild ducks, wild rice