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Roast Merganser
Mergansers, scoters, and other fish-eating ducks need special attention to rid them of their fish flavor. They're best not stuffed and cooked fairly well done.
Makes 2 servings

1 (2-2 1/2 pound) merganser or other fish-eating duck, cleaned and dressed
... 1 tablespoon salt
1/2 lemon
1/2 cup cider vinegar
1 yellow onion, peeled
1 stick cinnamon
1 tart apple, peeled and cored
Boiling water
2 tablespoons melted butter or margarine

Rub duck inside and out with salt and lemon; pour vinegar into cavity, add onion, cover loosely, and let stand at room temperature 1-2 hours. Preheat oven to 350 degrees F. Drain vinegar from duck and remove onion; wash inside and out with tepid water and pat dry on paper toweling. Poke cinnamon stick into apple hollow, and tuck inside bird. Tie legs together, fold wings back and under, and place breast side up in a shallow roasting pan. Pour in boiling water to a depth of 1/2" and roast, uncovered, 15 minutes, basting twice; drain off water. Brush duck with butter and roast, uncovered, 1 hour or until legs move easily in sockets. If breast browns too fast, cover with cheesecloth dipped in butter or, if bird is fat, with foil. Let bird "rest" 5 -10 minutes before serving. Remove strings and discard apple and cinnamon. Instead of making Pan Gravy (drippings may taste fishy), serve with a suitable sauce.See More
 
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