Duck is something we really enjoy to eat, but we have not been able to find any free-range organic raised here where we live. But we tried wild duck instead, which isn’t really the same due to lack of fat in the meat. Still tasty though, but a bit to much carcass and a bit too little amount of meat on it in our opinion. To serve more than two people you would need to have more than one duck. Make sure to cook some bone broth of the carcass though!
The breast fillet was served with some mash of root celery and swede, oven baked champignons and a sauce of reduced bone broth, crushed tomatoes and blueberries! Amazingly rich in flavor! Berries goes so well together with wild meat.
Oven-roasted wild duck
- Heat the oven to 250°C and let the oven ramekin be heated up in the oven as well.
- When hot, place the duck in the ramekin and leave in the oven for about 8 minutes on one side.
- Turn the duck to the other side and cook for another 8 minutes.
- Remove from the oven, add salt and pepper and wrap in aluminum foil.
- Let it rest for 30-90 minutes before serving it.
Blueberry tomato sauce
- Bone broth
- Crushed tomatoes
- Blueberries (ok with frozen ones)
- Lemon zest
- Dijon mustard
- White wine vinegar
- Let the bone broth, tomatoes, blueberries, garlic and dijon mustard boil for at least one hour at low temperature. It should reduce down to a paste almost, so don’t use the lid on the pot.
- Taste and add some vinegar, lemon zest and some salt and pepper.
Serve with a nice red wine and top everything with a good quality olive oil.
Cecilia & Magnus