Recipe - Wild Duck With Port Wine Sauce

2 Wild ducks
4 Rashers streaky bacon
2 tablespoon Butter or oil
1 Lemon; juice of
8 tablespoon Port wine
Salt; cayenne pepper, and
; black pepper
1 teaspoon Mushroom relish; (optional)
or
1 teaspoon Mushroom ketchup; (optional)
2 tablespoon Orange marmalade

Cover breasts with bacon, put into roasting tin with fat or oil.

Cook in oven at 350øF (180øC) for about 35 minutes.

Before serving, remove bacon (use as garnish).

Score breasts along breastbone 2 3 times.

Sprinkle with salt and pepper.

Pour port wine and lemon juice over, return to oven for 5 minutes.

Put the birds on warmed dish.

Reduce pan juices on stove top with marmalade and mushroom relish.

Flamb‚ birds by pouring 2 tbsps warmed brandy over and lighting at table.

Serve gravy separately.

Converted by MC_Buster.

NOTES : Wild duck has a superb flavour, far superior to farm duck. The
Scots like to hang them to give them a 'gamy' flavour, about a week before
cooking in cold weather; three days if warmer, when a greenish tinge on the
thin skin of the belly will be seen, but this is optional. This recipe can
be used for widgeon or teal, and as they are smaller, they will only need
half the cooking time. All game birds should be thoroughly washed in cold
running water; dry carefully; do not overcook. Remember, older birds can be
quite tough. You may need to add thin sheets of pork fat over the bird if
it is very lean; do not overcook.

Converted by MM_Buster v2.0l.