From Denmark hails a recipe for roast wild duck that will bring satisfaction to diners in any country.
2 duck (two whole wild ducks, clean)
2 apple (crab apples)
1⁄4 c gin
1⁄4 c brandy (or Cognac)
1⁄4 c wine
1 butter (butter stick)
4 clove (whole cloves)
1 T flour
3 spr parsley
- Preheat oven to 450° F / 230° C.
- Clean the ducks inside and out, removing all feathers, then wipe the surface with a cloth dipped in gin. Put an apple into the cavity of each bird. Stuff with parsley and cloves then spoon in a slab of butter to each. Skewer the opening shut and bake.
- Roast the ducks for 20 minutes, basting occasionally with the wine. Then, lower the heat to 350° F / 177° C for another 20 minutes. Remove and pour over the cognac. Let it air a moment, then light with a match. Allow the flames to die out by themselves. Serve and watch everyone's eyes light up.
1 hour, 5 minutes