Accompany this stuffed wild duck with mashed potatoes, or wild rice with pine nuts, it will be delicious! Serve it on an autumn evening around the fire place!
1 medium wild duck
1 kg of large mushrooms
1 crushed garlic clove
2 tbsp of parsley, finely chopped
2 tsp thyme
oil and butter
Clean and wash the mushrooms well in water a vinegar – don’t forget mushrooms are sponges so no submerging them for long periods of time in water!
Take 200g of the mushrooms and chop them finely and irregularly
Finely chop the onion or puree in a blender with the parsley
Prepare the duck for stuffing (preferably buy it prepared) : If not clean take out the interiors, and pat the inside dry making sure there is the least amount of residue. Cut the head off, leaving a substantial amount of the neck and cleave off the feet and wings.
Preheat oven to 170°C
In a medium bowl mix the onion, mushrooms, parsley, thyme. Season well with salt and pepper.
Stuff the belly of the bird with the mixture and sew it up.
Place the duck in a roasting pan with the oil and cook in a hot oven for about 35 minutes. Turn the heat to full for the last 5-10 mintues to get a crisper skin.
In the meantime, slice the remaining mushrooms and sauté them in the butter and garlic and sprinkle with salt and pepper.
When the duck is cooked, remove the string and serve on a platter garnished with the mushrooms.