Wild Duck in Port Wine and Brandy Gravy

·       Two large ducks, (Woodies, Blackies, Hardhead if you are good enough) or 4 small ducks (Teal or Pinkies).  Keep birds whole

·       100g middle rash bacon or speck (any bacon with reasonable fat content ie not shortcut) diced

·       Two brown onions diced

·       4 cloves of garlic crushed

·       6 medium button mushrooms diced

·       1 red capsicum diced

·       Olive Oil

·       Butter

·       Thyme 2 teaspoon

·       Oregano 2 teaspoon

·       Port

·       Brandy

·       flour for thickening

Clean birds well

Soak in strong brine (250 g salt per litre of water) for 1 hour at room temperature 

remove birds, rinse and pat dry with a paper towel

Select a frying pan or stovetop oven dish that can handle the birds you have selected

Put a reasonable layer of olive oil in the button of the pan over medium to high heat

Brown ducks in this oil will take approximately 10 minutes once the pan is at temperature.

Set ducks aside 

Reduce heat to medium

add butter about 50g and more oil if needed to pan.

fry off onions

Add garlic once onions start to turn brown

Add mushrooms and capsicum once the garlic is brown

Cook for about 5 minutes or until the mushrooms have stopped giving off water

Add flour to absorb the oil and make a roux, making sure the flour is properly cooked out

Add port approximately 1/2 cup and allow it to be absorbed then add brandy 1/4 cup

Add approximately 1 Litre of water bring to a boil then simmer to make the gravy

Either add ducks back to pan or put gravy and ducks in oven dish cover with a lid and put in the oven at 150oC. Make sure ducks are breast side down to help them retain moisture.  

Cook for 2 hours then reduce heat to 100oC for 1 hour, or until ducks become tender.

Serve with roast vegetables namely pumpkin, carrot, and parsnip. 

This recipe can also use duck breasts or legs.