Storified by ebanreb· Tue, Apr 16 2013 21:16:14
First off, either go shoot a wild duck, or get someone to do it for you, but this dish will be all the better if it is wild duck and not some version from a supermarket shelf.
This recipe can also be used for widgeon or teal, but as they are smaller, they will only need half the cooking time.
What you will need is two dressed wild ducks, the juice of a lemon, 1 teaspoon of mushroom relish, 2 tablespoons of butter, 8 tablespoons of Port, 2 level tablespoons of orange marmalade, and salt, cayenne pepper, and black pepper to taste.
The first question to be answered is whether or not to hang the duck, and the answer is of course, and the second question is for how long?
Wild duck should be hung for about a week before cooking, if cold weather; three days if warmer, when a greenish tinge(pliage serviette vague) on the thin skin of the belly will be seen.
Cover the breasts with the bacon and put into a roasting tin with the fat or oil, then cook in a moderate oven (350° F.) for about 35 minutes. Before serving, the bacon should be removed (it can be used as a garnish) and the breasts scored along the breastbone, two or three times, then sprinkled with salt and pepper. Pour the port wine and the lemon juice over, and put them back in the oven for 5 minutes.
Put the birds on to a warmed dish and reduce the pan juices on top of the stove with the marmalade, and mushroom relish added. If liked the birds can be flambeed by having 2 tablespoons warmed brandy poured over them, and then set alight. This should be done at the table. The gravy is served separately.