Wednesday, June 21, 2006

Autumn Roast Duck

Autumn Duck

1 Duck (
2 cups applesauce
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 Tablespoon sugar
freshly ground black pepper
3 Tablespoons vinegar
3 Tablespoons butter
1 teaspoon honey
4 crushed peppercorns
1/2 cup apple jelly
2 - 3 small pippin apples
1 stick butter
1 Tablespoon white rum.

heat oven to 375 degrees
Sprinkle the applesauce with the nutmeg, cinnamon and a little sugar. Let sit until most of the liquid has evaporated.
Stuff the duck with the applesauce mixture. Sew the cavity tightly. If you don't know a doctor or a seamstress, there are directions online. You'll use a trussing needle and fine cotton string. There are also skewers available for sale that will do the same thing without the sewing.

Rub the bird with salt and pepper
Combine the vinegar, 3 Tbsp butter, honey and crushed peppercorns in a saucepan. Bring to a boil. Baste the duck frequently with this while it roasts. Roast the bird 15 minutes per pound. Remove the duck to a heated platter. Stir the apple jelly into the pan juices. Brush the duck with the sauce.

While the bird roasts -cut the apples in half, Peel and core them and dust with flour. Saute them in the stick of butter until golden, adding the rum in while they saute. Have on the side with some cottage potatoes to soak up the juices from the duck and the apples.

Note: Receipe is from Wild Game Cookbook - John A. Smith 1979. It's paperback. If you can find this book get it. One of the best wild game cookbooks I've found.