Seasoned Wild Duck

Seasoned Wild Duck with Vinegar Pork & Thyme-Pickled Beets 4 Servings


1-2 pcsWild Ducks
1 pcsCinnamon Sticks
15 pcsWhite Pepper Corns
15 pcsAllspice Corns
6 pcsBay Leaves
1,5 litreGame Broth
100 gRoot Vegetables and Onions
4 dlRed Wine
1 tspTomato Purée
10 pcsBeets
1 dlVinegar
1 tspSugar
1/2 dlChopped Parsley
2 pcsHorseradish
8 pcsPork Slices
1/2 dlWhite Wine Vinegar
1/2 dlHoney
Salt and Pepper


Finish by packing the beets in a baking tin, topping with the pork and serving with the meat and sauce on the side.


The Wild Duck
  1. Cut up the wild ducks according to the instructions and make gravy from the carcass.
  2. Mix the dry spices in a coffee bean mixer or crush them finely in a mortar and roll the wild duck in the spice mix.
  3. Grill or fry the duck, roast in the oven at 150 degrees for about 10-15 minutes until a core temp of 50 degrees is reached.
  4. Take out the duck and let it rest before serving for about 10 min.
The Gravy
  1. Make gravy from the duck carcass and giblets and with the root vegetables.
  2. Boil down the broth with the red wine until 2/3 remain.
  3. Sieve and reduce to half.
  4. Finally, season with salt, pepper and whisk in a little butter at the end
The Beets
  1. Peel and grate the beets.
  2. Fry up and add vinegar, sugar, thyme and let it boil completely off.
  3. Add a small bit of butter as well as salt + pepper.
Vinegar Pork
  1. Cut the pork in fine strips.
  2. Boil in the honey and vinegar until the pork gets caramelized.
  3. Grate the horseradish and mix with the parsley.