From vinegar, soup vegetables, wine, salt, spices and one liter of tap water prepare a pickling broth, in which the wild duck is pickled for 2 to 3 days.
It is recommended to lard the legs and breast of the duck with smoked bacon before pickling. The cooked vegetables are taken out of the pickling broth and piled on a fireproof plate, on which the duck taken out of the pickling broth is placed, salted a little, doused with hot fat and roasted until brown. While roasting, sprinkle a few times with pickling broth and the duck’s own fat. When the duck is tender, let the juices boil and brown the vegetables, sprinkle with a little flour and pour the pickling broth over it. Bubble up, then strain the broth with the greens and boil again. Sour cream is poured and the cut duck is added. The sauce can be served in a separate container.
Our tip: Use high-quality red wine for a particularly fine taste!
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