Wild Duck

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.

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