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

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

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Wild Duck Paprika

Ingredients

Method

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