📝 About This Recipe
This quintessential Scandinavian game dish captures the soul of the Nordic forest, pairing the lean, intense flavor of wild mallard with the tart sweetness of traditional rowanberry jelly. Unlike domestic duck, vildand offers a sophisticated, earthy profile that is beautifully balanced by a rich, velvety cream sauce infused with juniper and goat cheese. It is a celebratory meal that honors the deep-rooted Swedish tradition of the autumn hunt and the preservation of wild berries.
🥗 Ingredients
The Wild Duck
- 2 pieces Wild Mallard Ducks (cleaned and plucked, approximately 600-800g each)
- 3 tablespoons Butter (unsalted, for browning)
- 1 teaspoon Salt (flaky sea salt)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 sprigs Fresh Thyme
The Game Sauce (Viltssås)
- 1.5 cups Heavy Cream (35-40% fat content)
- 1 cup Game Stock (high quality or homemade)
- 2 tablespoons Rowanberry Jelly (Rönnbärsgelé) (plus extra for serving)
- 5-6 pieces Juniper Berries (crushed slightly)
- 2 slices Brunost (Norwegian Brown Cheese) (optional, for depth and sweetness)
- 1 teaspoon Soy Sauce (for color and umami)
- 1 tablespoon Gin (optional, to enhance the botanical notes)
For Serving
- 1/2 cup Rowanberry Jelly (served on the side)
- 200 grams Chanterelle Mushrooms (sautéed in butter)
- 10 pieces Brussels Sprouts (halved and roasted)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Remove the ducks from the refrigerator 30 minutes before cooking to bring them to room temperature.
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2
Pat the ducks completely dry with paper towels. Season generously inside and out with sea salt and freshly cracked black pepper. Place two sprigs of thyme inside each cavity.
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3
In a large, oven-safe skillet or heavy-bottomed pan, melt the butter over medium-high heat until it begins to foam and turn slightly nut-brown.
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4
Sear the ducks on all sides, starting breast-side down, until the skin is golden and crisp. This should take about 3-4 minutes per side.
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5
Transfer the skillet with the ducks into the preheated oven. Roast for approximately 15-20 minutes. For wild duck, you are aiming for a rosy pink medium-rare (internal temperature of 54°C/130°F).
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6
Remove the ducks from the oven and transfer them to a warm plate. Tent loosely with foil and let them rest for at least 10-15 minutes. Do not skip this; it ensures the juices redistribute.
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7
While the meat rests, prepare the sauce. Pour off excess fat from the skillet but keep the browned bits (sucs). Place the skillet back on the stove over medium heat.
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8
Deglaze the pan with the game stock and gin (if using), scraping the bottom with a wooden spoon to release the flavor.
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9
Add the heavy cream, crushed juniper berries, and soy sauce. Bring to a gentle simmer and let it reduce by a third until it starts to thicken.
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10
Whisk in the 2 tablespoons of rowanberry jelly and the brown cheese slices. The cheese will melt and add a unique caramel-like depth to the sauce.
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11
Strain the sauce through a fine-mesh sieve into a clean saucepan to remove the solids. Season with additional salt or pepper if needed and keep warm.
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12
Carve the ducks by removing the breasts and legs. Slice the breast meat thinly on a diagonal.
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13
Plate the duck slices over a pool of the creamy sauce, accompanied by a generous dollop of rowanberry jelly, sautéed chanterelles, and roasted vegetables.
💡 Chef's Tips
Wild duck is much leaner than domestic duck; be careful not to overcook it or it will become tough and 'livery'. If you cannot find rowanberry jelly, high-quality lingonberry jam is a perfect Swedish substitute. Always rest the meat; wild game fibers are tight and need time to relax for a tender texture. Crushing the juniper berries slightly with the side of a knife releases the oils without making the sauce gritty. For an extra glossy sauce, whisk in a small knob of cold butter right before serving.
🍽️ Serving Suggestions
Serve with classic Hasselback potatoes or a silky parsnip purée to soak up the sauce. A side of honey-glazed root vegetables like carrots and parsnips complements the earthy game flavors. Pair with a full-bodied Red Wine such as a Northern Rhône Syrah or a Pinot Noir with some age. For a non-alcoholic pairing, a tart blackcurrant juice or a sparkling apple cider works beautifully. Finish the plate with a sprig of fresh parsley or watercress for a pop of color and freshness.