Pot Roasted Wild Duck

1. 1

   Season the body cavity well and then put into the cavity the skinned onion whole, the piece of celery, the piece of bacon and the piece of apple.

2. 2

   Season the outer skin of the duck.

3. 3

   Select a heavy pot, such as cast-iron pot, deep enough to cover the duck and one which has a tight fitting lid.

4. 4

   Put enough oil into the pot to cover the bottom.

5. 5

   Put the whole duck into the cold oil.

6. 6

   Add 1 1/4 cups water.

7. 7

   Cover and place over medium heat on top of stove and cook until tender; should take from 1 to 1 1/2 hours.

8. 8

   Pierce with fork to test for doneness.

9. 9

   When tender enough, permit the duck to brown slowly.

10. 10

    When sufficiently browned, add another cup of water. Cover and cook slowly a few minutes longer.

11. 11

    Serve gravy over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.