With cold weather fronts pushing ducks down south, we as duck hunters are freezing to fill our freezers with this amazing flying meat.
Ive been hearing from many hunters that they are needing more duck recipes that are not wrapped in bacon or pan fried, so here ya go. This recipe came to me while I was in Texas. We had four man limits in 38 minutes and I had this idea for a delicious recipe. So I went to the store and got all ingredients, headed back to the ranch and this is what I came up with. Everyone at camp said “Don’t change a thing.” so I wrote the recipe and this is it. Enjoy.
Beer Roasted Wild Duck
Ingredients:
3-6 wild ducks, plucked
2 cans Wheat beer (I used bluemoon Belgium white, with orange)
2 cinnamon sticks, whole
4 cloves garlic, smashed
1 shallot, minced
1/2 red onion, sliced
2 tablespoons whole pepper corns
1 tablespoon paprika
1 tablespoon fresh ginger, grated
1 tablespoon cumin seeds
2 dried bayleaves
1/3 cup brown sugar
2 oranges, one sliced into wedges, 2nd cut in half
Directions:
- In large bowl add all ingredients, mix until blended.
- Add ducks to ziplock bag and add beer brine
- Let rest in fridge for 6-8 hours
- Remove from beer brine, break cinnamon sticks and place inside cavity along with one orange wedge.
- Place wire rack in baking dish, pace ducks breast side up on wire rack.
- Bake in preheated oven at 375 degrees or smoker at 325
- Bake until skin is crispy 20-35 minutes
- Remove from oven and let rest
- Squeeze oranges over ducks and serve immediately.
From Field To Plate
Jeremiah Doughty
