Anyway Scott started talking about the difference between the ducks that he and his dad got and the domestic guys that I am used to and said that he would bring me back a duck from his trip that year. He didn't... he said that he forgot. He went on hunting adventures a few more times and never remembered to bring one back. Until this year! he did bring back a wood duck that he got. The note on my computer keyboard was to remind me to bring it home before someone else took it from the freezer.
I looked around for some recipes for wild duck that would bring out the natural flavor, most of them seemed to be focused on hiding the flavors. Look at this recipe it is like Mole on Crack it has so many steps, could there be more stuff on it? If you want to cover up the flavor so bad why not get the chicken. Ok, I am a bit of a hypocrite here, the last time I made duck breast I spent two days making a sauce to go with it, but this time I wanted to keep it simple, you know new dish real flavor.
I made it as simple as I could:
1 small Wood Duck killed and cleaned by your friend
1 Apple sliced
1 Onion sliced
1 handful of Cranberries
1 cup of Red Wine
Salt and Pepper
Preheat oven to 350 then rinse the duck off and stuff most of the Apple, Onion and Cranberries inside what doesn't fit put in the bottom of the roasting pan (in this case a loaf pan) rub the outside with salt and pepper place the duck, breast side up, in the pan and then poor wine over it all. Roast for about an hour basting every few minutes until done.
I was going to make wild rice for this but found I was too lazy to go to the store and get some so I took the drippings from the roasting pan and tossed them with pasta... Actually this might have been better. It went well with the duck with out taking anything away.
I was the only one in the house that was willing to try this one, well me and the dog (on the plus side I think she will love me forever now). I have to say that Scott was right wild duck has almost nothing in common with it's domestic counterpart. The meat more firm (this guy actually flew around) and you could really taste the North woods of Michigan. Would I make it again? In a second, well more likely in two years when I can get another duck out of my friend.