Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Serves 4

-----------------SOURCE: WILD GAME COOKING----------------------

Copyright 1988 by Jonquil Edward Barr, ISBN 0 9509182 5 3 First
published in Great Britain in 1988 by: Rosendale Press Ltd, 140
Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 young mallard 2
fine sea salt and freshly ground black pepper 2 small onions 2 bunch
of parsley 25 g/1 oz butter/vegetable margarine 2
tbsp 1 wineglass red wine 1 wineglass 30 ml/2 tbsp sunflower oil 2
tbsp 6-8 rashers streaky (fatty) bacon 8 - 10 slices
orange juice, optional flour for dredging Preheat the oven to
230-C/450-F/Mark 8. Season the cavities of the birds with salt and
pepper, and place an onion, 1/2 bunch of parsley and a nut of butter
inside each bird. Tuck in the tail ends. Pour the wine and oil into a
roasting pan and place the birds in it. Cover the breasts with the
bacon. Roast for about 20 minutes (rare) or 25-30 minutes (fairly
well done). Remember to baste the birds well several times. Some
orange juice may be added to the pan to help baste the birds. About 5
minutes before they are ready, remove the bacon, baste the breasts
well and dredge with flour. Baste again, then return to the oven and
roast until the breasts of the birds are golden brown.

Submitted By SALLIE KREBS On 03-01-95

Browse by categories