- 1 [2 1/2-pound / 1.13-kg] wild duck
- Salt and pepper, to taste
Stuffing
- 2 cups [500 mL] drained boiled rice
- 1/2 cup [125 mL] roasted pine nuts
- 1/2 cup [125 mL] raisins
- 4 shallots, minced
- Juice and rind of 1 orange
- 1 clove garlic, minced
- Salt and pepper, to taste
Sauce
- Duck cooking juices
- 2 tablespoons [17.5 g] flour
- 1 cup [250 mL] dry white wine
- 1/2 cup [125 mL] orange juice
- Salt and pepper, to taste
- Segments of 2 oranges, thin skin removed
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- Preheat oven to 350°F [180°C].
- Remove fat from wild duck.
- Wipe duck with a cloth, already soaked into vinegar.
- Reserve.
- Prepare stuffing.
- Stuff wild duck; close openings with a skewer.
- Salt and pepper.
- Transfer wild duck onto a wire rack, into a roasting pan.
- Roast into preheated oven, for approximately 1 hour 45 minutes [rare].
- For a well done wild duck, roast for 1 hour 55 minutes, until juices run clear when pierced with a fork.
- Remove wild duck from roasting pan, reserving cooking juices into pan.
- Cover wild duck with al foil; leave to rest for 15 minutes, before carving.
- Meanwhile, prepare sauce.
- Serve wild duck, along with stuffing, coated with sauce.
Stuffing
- Thoroughly mix together drained boiled rice, roasted pine nuts, raisins, minced shallots, orange juice and rind, minced garlic, salt and pepper.
Sauce
- Drain duck cooking juices, reserving 2 tablespoons [30 mL].
- Reheat.
- Mix in flour; cook for 1 minute, stirring.
- Slowly pour in dry white wine and orange juice, stirring.
- Cook over low heat, stirring, until boiling and thickening.
- Simmer for 2 to 3 minutes.
- Salt and pepper, then mix in orange segments.
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