Name: Roasted Wild Duck with Port
Yield: Serves 8
Cuisine: Australian
Ingredients: 1½ cups (375 mL/12 fl oz) vintage port; 1 bay leaf; 1 chopped tomato; 2 tablespoons butter, chopped; 3 cups (750 mL/24 fl oz) red wine; 100 mL (3½ fl oz) veal glaze (optional); 3 thyme sprigs; 1 teaspoon truffle essence (optional); 6 wild ducks, plucked and drawn, livers reserved; 3 onions, halved; ½ cup (125 g/4 oz) butter or bacon fat, melted; 6 sage sprigs; 6 thyme sprigs; salt and freshly ground black pepper; 3 tablespoons clarified butter; 3 golden shallots, chopped; 2 cups mirepoix; 4 garlic cloves, crushed; 4 bacon rashers (slices); the puréed duck livers; 2 tablespoons plain (all-purpose) flour; 90 mL (3 fl oz) Cognac

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

6 wild ducks, plucked and drawn, livers reserved
3 onions, halved
6 thyme sprigs

Oceania
Australia
Main course

Method

To make the sauce base

Prepare the sauce base first by melting the clarified butter in a heavy saucepan over a high heat. Add the mirepoix, shallots, garlic, bacon, thyme and bay leaf. Brown the vegetables and then sprinkle them with the flour. Cook over a medium heat for a further 3-4 minutes. Add the tomato, red wine, port and veal glaze (optional) and br

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Ingredients

Method

To make the sauce base

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