Young Wild Duck Roasted in Bacon Coat

Rub the prepared wild duck inside and out with salt, sage pepper, juniper berries and juice of one lemon and wrap it with bacon. Baste with hot butter and roast in the heated oven for a good hour at 180 degrees, gradually adding beef broth and basting frequently.

In the last quarter of an hour pour the whipped cream, season and strain.

Remove the bacon from the duck.

Arrange the duck on a warmed plate and serve with mashed potatoes and red cabbage.

Sauce separately form!

Red wine tastes good with it.

2:246/1401.62

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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