Hunting > Upland & Waterfowl

From The Cookbook: Wild Roasted Duck

Duck season is about to kick off for many, so we thought it was about time to share a good duck recipe from the NRA Member's Wild Game Cookbook.

For many, duck season is about to kick off, so we thought it was about time to share an appropriate recipe from the NRA Member's Wild Game Cookbook, Second Edition; written for hunters, by hunters.

Wild Roasted Duck

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 1 duck

  • 1 large can plums

  • 1 cup honey

  • 1/2 cup ketchup

  • 3 tablespoons soy sauce

  • 1 onion, chopped


Make plum sauce first. Remove pits from a large can of plums, add to blender with juice and the other ingredients. Bring to a slow boil and simmer for two hours, stirring occasionally. With game shears or scissors, cut duck down back and wash thoroughly. Salt and pepper duck inside and out. Cut onion in quarters and put two quarters inside each bird. Cut one slice bacon in half and place two pieces side by side on a sheet of foil. Place duck, back-side-down, on top of bacon. Cut another slice of bacon in half and place these two pieces over duck's breast. Fold foil over duck and close ends tightly. Put in a cake pan or sided cooking sheet to avoid any dripping in oven. Place in a 350 degree preheated oven and bake for three and a half to four hours. After baking time, remove from oven and open foil. With shears or scissors, cut duck in half down middle of breast. Place the one half pieces in a cake pan and pour plum sauce over ducks. Return to a 250-degree oven for 10 to 15 minutes.

Originally Submitted By:
Ronald Soehl
Hastings, MN

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