• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Wild Duck with Port Wine Sauce

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 2 Wild ducks
  • 4 Rashers streaky bacon
  • 2 tb Butter or oil
  • 1 Lemon; juice of
  • 8 tb Port wine
  • Salt; cayenne pepper, and
  • ; black pepper
  • 1 ts Mushroom relish; (optional)
  • -or
  • 1 ts Mushroom ketchup; (optional)
  • 2 tb 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”š birds by pouring 2 tbsps warmed brandy over and lighting at table.

Serve gravy separately.

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