Source: Somerset Ridge
Photo / Image Source: Unsplash,
PREP TIME 10 minutes mins COOK TIME 2 hours hrs 30minutes mins COURSE Main Course SERVINGS 4 people
INGREDIENTS
2 whole small wild ducks or 1 large wild duck, or a domestic
Salt
1 pound red grapes on the stems
12 to 15 shallots or pearl onions
2 bay leaves
1 bunch fresh thyme on the stems
1 cup duck or chicken stock
1 cup Somerset Ridge Ruby Red Wine
INSTRUCTIONS
Salt the ducks well, inside and out.
Preheat the oven to 400F. Pour the stock and red wine into the bottom of a heavy, lidded pot such as a Dutch oven.
Add the 2 bay leaves.
Arrange the shallots, grapes and thyme in the pot, then nestle the ducks on top.
Cover the pot and roast in the oven for 90 minutes.
Uncover the pot and let everything cook down. This will also crisp the skin of the ducks. This can take anywhere from 15 to 40 minutes, depending on how fat your birds were. Keep an eye on it.
Slice the ducks in half lengthwise, and serve everyone a half duck with some of the shallots and grapes, along with lots of sauce.
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