Wild duck in a Roman pot

Ingredients for 4 servings:

• 2 duck(s) (wild ducks)
• some salt and pepper, from the mill
• 200 g minced meat, seasoned
• 150 g smoked streaky bacon, thinly sliced
• 1 cup vegetable broth or chicken broth
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 shot of red wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the ready-to-cook wild ducks under running water, pat dry, and season generously with salt and pepper inside and out. Fill the wild ducks with the well-seasoned minced pork and seal the lid. Line the soaked earthenware pot with bacon slices, add the ducks, and cover with the remaining bacon slices. Add the chicken stock, the cleaned and finely chopped soup vegetables, and the peeled, finely chopped onion. Seal the earthenware pot, preheat the oven to 200-220°C, and cook the ducks for about 90-120 minutes. During the last 15 minutes, remove the lid from the earthenware pot and brown the ducks. Once the cooking time is over, remove the ducks, refine the sauce with a dash of red wine, season to taste, plate the ducks, drizzle with the sauce, garnish, and serve immediately.