Duck with bacon and red wine – divine

May 6th, 2018 | By | Category: Country Cooking

SITTING DUCK: no wait, that’s a grey teal, don’t shoot! Interesting choice of perch for this little guy on a Gordonton pond. All the photo credit goes to John Riddell.


Duck hunting started with a bang on the weekend, as the shrieks and wails from nearby pukekos attested to.

We don’t have a gun, and we’re not very good at sitting near a pond in a maimai, waiting for the sun to get up but we do relish duck dinners.

Luckily, I have a brother-in-law whose happy place is the above mentioned maimai. He even has an eager black dog who bounds out into the water and retrieves the unlucky fowl. Better yet, he is generous.

Over the years, and after much experimentation, I’ve decided the best way to cook duck is slowly, in a cast-iron casserole pot, submerged in aromatic sauces. I’ve done the a l’orange roasting variations and while good, they can sometimes come out dry.

This recipe, cobbled together by the husband, is simply the best. The meat is succulent, the taste fantastic and it’s easy to put together.  We cook the whole dish in a cast iron pot, but if you don’t have one, use a frying pan or skillet and transfer ingredients to a casserole dish.

Serve with mashed potato and plenty of colourful vege. Don’t discard the carcass – it makes a great base for a delicious soup.

Now. John about that duck…

1 wild duck
1 onion, peeled and halved.
Garlic, 4 -6 cloves, peeled, and chopped fine
1 orange, zested and sliced into rings
2 cups red wine
Olive oil, to fry the duck
Fresh herbs – thyme, rosemary, parsley
3 bacon rashers, chopped
1 tsp salt, black pepper to taste

  • Brown duck in olive oil in a cast iron pot until it is golden brown. Remove to another plate.
  • Chop up one half of the onion, and fry with the garlic and bacon. Add the herbs and orange peel.
    Season well.  Remove to another plate.  Deglaze the pot with the wine.
  • Place the other half of the onion inside the duck.  Lay the duck in the pot and tip other cooked ingredients over it, with the sliced orange.
  • Roast for about two hours at 160 °C, covered. Taste and adjust as necessary.
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2 Comments to “Duck with bacon and red wine – divine”

  1. John says:

    There are a couple of plucked ducks ready for collection.

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