Duck and Potatoes
Wild duck and fresh potatoes make for a family meal everyone will enjoy…and remember.
- 1 wild duck, cleaned
- 1 unpeeled apple, cut in half
- 3 to 4 cups water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 large potatoes, diced
- 3 carrots, peeled and sliced
- 1 large onion, diced
- 2 teaspoons ground sage
Place whole duck and apple in a 5-quart kettle with 3 to 4 cups of water. Cover. Boil for 30 minutes. Place duck in 15×10 baking dish, add 2 cups liquid from boiled duck. Season with salt and pepper. Cover. Bake at 350 degrees Fahrenheit for 45 minutes. Add potatoes, carrots, onion, and sage. Bake 45 minutes to 1 hour longer or until duck and potatoes are tender. (The internal temperature of the duck should reach 165 degrees Fahrenheit at the leg joint.) If necessary, add water to keep liquid on duck and potatoes.
To reduce fat content, remove skin and visible fat before cooking. This will also reduce “wild” flavor.
Nutrition facts per serving: 600 calories; 29g total fat; 10g saturated fat; 0g trans fat; 150mg cholesterol; 190mg sodium; 46g carbohydrate; 6g fiber; 7g sugar; 38g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 60% Daily Value of Iron; 30% Potassium