Wild Duck Paprika

Name: Wild Duck Paprika
Yield: Serves 4–6
Ingredients: 1 carrot, peeled and quartered; 3 onions, skinned; 2 wild duck (mallard), approximately 1½–2 lb/675–900 g each; 2 wild duck (mallard), approximately 1½–2 lb/675–900 g each; Salt and freshly ground black pepper; 4 tbsp sour cream; Salt and freshly ground black pepper; 3 oz/84 g butter; 1 garlic clove, peeled and finely chopped; 1 bouquet garni; 1 orange, quartered; 1 rounded tbsp redcurrant jelly; ¼ pint/140 ml red wine; 1 rounded tbsp plain flour; 1 rounded tbsp paprika

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This recipe was given to me by my sister, Olivia Milburn. It is extremely good and I am complimented on it when I make it, but the credit must go to Liv, not to me!

Ingredients

2 wild duck (mallard), approximately 1½–2 lb/675–900 g each
3

Main course

Method

Put the ducks in a deep roasting tin. Pour water into the tin to come halfway up the inside. Put 1 onion, the carrot, bouquet garni and orange into the tin around the ducks.

Cover the roasting tin with a double thickness of foil, and cook in a moderate oven, 350°F/180°C/Gas Mark 4, for 1½ hours. Remove from the oven, and cool. When cold, remove the ducks from the stock, carve them and p