For the wild duck wash the poultry and pat dry.cut off the neck and wings. Fry the duck in a pan on the breasts so that they get color. Roast for about 20 to 25 minutes in the preheated oven at 220 degrees.
Roast the neck and wings in a pot with hot oil until they are brown, then deglaze with red wine.
When the red wine has reduced a little, add the brown poultry stock and simmer for an hour. Then strain and degrease and reduce again.
Slice the cooked wild duck and serve with the red wine sauce.