Rub the prepared wild duck(s) inside and out with pepper, sage, salt, juniper berries and juice of one lemon and wrap with bacon. Pour hot butter over it and roast in the heated oven at 180 degrees for about 1 hour (maybe about a quarter of an hour longer), adding beef broth gradually and basting frequently (middle or bottom rack).
In the last quarter of an hour pour the whipped cream, season and then strain the sauce (pass through a sieve).
Remove the bacon from the duck.
Arrange the duck on preheated platter and serve with mashed potatoes and red cabbage. Sauce separately form!!! Red wine tastes good with it.
Roasting time brush the duck with beer.
There is not much to wild ducks :-), halve the recipe if necessary. (Enough only for 2 1/2 people) **
Our tip: Use a deliciously spicy bacon for a delicious touch!
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