Roast Duck

Hubby has taken up water fowl hunting, so I had a wild duck to cook.  This is what I did with it.  One wild duck = about two servings.  The temperature is our preference.  Most prefer duck to be rare, so the temp would be 140 for that preparation.

  1 Duck, Dressed                                                                      2 Tsp Unsalted Butter

  2 Tbl Flour                                                                               1 Cup White Wine, Semi Dry Or Dry

  1 Tsp Salt                                                                                 1 Tbl Water

  1 Tsp Pepper                                                                            1 Tbl Dijon Mustard

  2 Clove Garlic, Sliced                                                              2 Tsp Plum Jam

Heat oven to 350 degrees.

Wash and dry the birds.  Combine the flour, salt and pepper and sprinkle all over the duck.  Melt butter in a skillet large enough to hold your duck and add garlic.  Add the duck on top and brown on all side.  Put into a deep casserole along with the garlic and butter from the pan.  Pour the wine around the bird.

Roast until internal temp of the duck breast is 145 degrees.  Remove birds from the pan and pour the juices into the skillet.  Add the mustard and juices and stir until combined.  Cook over medium heat until jam is melted.  Reduce by about half.