Need a Roast Duck Reciepe

[Squidnation]

Dove Hunt dropped off some ducks. My wife likes to cook them in a crock pot but I wanted to try and roast one. Any ideas?

[gradywhite273]

this looks good, though i think it would be easier to go to china town.



Roast duckling with a sauce of orange juice and pineapple, oranges, ginger, and molasses. Scroll down for more duck recipes and related recipes.
Ingredients:

• 1 duckling, about 5 pounds
• 1 lemon, quartered
• 1 large orange, thinly sliced
• 4 slices pineapple, cut in half
• 1 cup orange juice
• 1/4 cup molasses
• 1/3 cup sugar
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Preparation:

Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.

Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices. Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened.
This roast duckling serves 4.

[Fish Biz]

With wild ducks i find it important to soak either in salt water or butter milk. if you use bmilk you can do it overnight salt water 4-5 hrs will do. After you pull them out rinse and pat dry. While roasting wild ducks the brest tends to dry out. I like to wrap the ducks in bacon, I also like to slice garlic and push it in under the skin. For the cavity I will slice some onions and half an orange into the cavity. slow roast at 325, time depends on the size of the duck. Another thing to do is add onions celry and carrots into roasting pan, you can serve them as roasted veggies and make a pan gravy by draining of the extra grease add alittle thickening agent corn starch or wondra than add a fruity whit or red wine to the pan scrap up all the roasted bits of goodness and you have a nice sauce to serve with the roasted duck. Thanks Tim

[Dave Sikorski]

That recipe sounds good.

The problem with wild ducks vs. domestic ducks is the age of them.

To keep the moisture in the pot, cover it with foil, then put the lid on.

It will help with drying out.

Don't over cook the duck.

If you want to get really crazy you should bone it, lay it out skin side down and spread your favorite stuffing on it. Roll it up and place it inside a chicken that you have removed the rib cage from. The duck will replace the structure of the chicken that you removed.

Tie the back of the chicken to close it. Place in roasting pan.

It's sorta like the turducken, but wild ducks should be small enough to fit in a big chicken.

http://www.thesalmons.org/lynn/turducken.html

-D

[rarhomes]

With wild ducks i find it important to soak either in salt water or butter milk. if you use bmilk you can do it overnight salt water 4-5 hrs will do. After you pull them out rinse and pat dry. While roasting wild ducks the brest tends to dry out. I like to wrap the ducks in bacon, I also like to slice garlic and push it in under the skin. For the cavity I will slice some onions and half an orange into the cavity. slow roast at 325, time depends on the size of the duck. Another thing to do is add onions celry and carrots into roasting pan, you can serve them as roasted veggies and make a pan gravy by draining of the extra grease add alittle thickening agent corn starch or wondra than add a fruity whit or red wine to the pan scrap up all the roasted bits of goodness and you have a nice sauce to serve with the roasted duck. Thanks Tim

Throw the ducks away and just eat the gravy

[Thin Blue Line]

I dont have any roasting recipes but I have done them on the smoker with a water pan and they have come out real good but they were domestic ducks not wild.