Wild Duck, Canadian Style
- 1 duck
- 1 stalk chopped celery
- 1 onion chopped
- 1 carrot chopped
- 2 tablespoons olive oil
- 2 tablespoons red currant jelly
- 1 glass port wine
- 2 cups light brown gravy;
- Braised onions and mushrooms
Clean, dress and truss a duck. Place in baking pan with 1 stalk chopped celery, 1 onion chopped, 1 carrot chopped, and 2 tablespoons olive oil poured over top of duck. Let it brown slightly in oven at 375°F., and turn from one to the other, cooking about 30 minutes (be patient, you rascal). Add to the pan 2 tablespoons red currant jelly, 1 glass port wine and 2 cups light brown gravy; cover pan and bake until duck in tender, about and hour longer. When done, remove duck from baking pan, place it in a hot casserole, garnish with small braised onions and mushrooms. Strain gravy from pan over the duck. Garnish with a quartered, cored apple which has been rolled in flour, dipped in milk, rolled again in flour and fried in hot deep fat. Once duck serves 4.
Submitted by Jun 1, 2009
16 min
90 min
106 min