Wild duck
baked wild duck
In Ireland, other than chicken, it is impossible to find other poultry in shops, except duck and turkey before Christmas. I have never seen pigeon, quail, pheasant for sale here.
Luckily, hunting is allowed and a hunter friend gave us a wild duck he had shot.
Seasoned for a day in the fridge and to dry the skin. Sear the breast side to speed up cooking process, bake at 200˚C for 20 minutes, rest with the oven door ajar for another 10 minutes.
Perfect pink result and absolutely delicious, deep red meat, rich flavor and tender.
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