Whole duck recipes ...

[Palmetto Pride]

Go. I have two fat pintails and a widgeon picked and cleaned. High strung seems like a culinary expert, WWHSD? Thinking of stuffing with onions and carrots and salt and pepper on the skin. Maybe some red wine ?

[Tater]

Salt, pepper, fat, fire. This shit ain't hard.


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[JBK]

Man don't mess 'em up. Jalapeño, cream cheese and bacon man.

[Duckkiller]

Man don't mess 'em up. Jalapeño, cream cheese and bacon man.

That sounds messed up!

But I'll share my messed up breast recipe

!/3 brown sugar
1/3 olive oil
1/3 soy sauce
splash of chinese five spice
medium rare
Thank me later

[Palmetto Pride]

This is not my first rodeo on cooking breasts, but these aren't breasts. Whole duck, oven, roasted. Been a while, wanted to know recent recipes. And yes, it's not hard, but subjective.

[Duckkiller]

This is not my first rodeo on cooking breasts, but these aren't breasts. Whole duck, oven, roasted. Been a while, wanted to know recent recipes. And yes, it's not hard, but subjective.

I know what you asked, I was responding to JBK.
But, put those whole ducks in a cast iron pot, with chicken broth, and vegetables for a few hours. Salt and pepper to taste! You'll like it just fine. forget the oven, or do what I mentioned in the oven, in a cast iron pot...

[TurkeyTrax]

Cooked some deer sausage about halfway. Stuffed it in the duck. Brushed with olive oil. Salt pepper and garlic powder. Grill on about a 250 grill till medium rare. Can't rememebr the temp. Put on a bed of rice. Pretty fine.

[willk]

split them in half. Salt, pepper, garlic and olive oil. Medium high heat on the grill. Start hem skin side down.

[baldpate]

Bake them with a few seasonings just like other guys have said. Remove the ducks from pan and make a rich onion gravy. Place the ducks back in said gravy to simmer for a while. Make a big pot of grits and bake some homemade biscuits. You'll have a meal fit for a king. This meal seems to be better when cooked and eaten at a hunting camp or on a bitter cold day while reading some old hunting journals.

[baldpate]

And when I say homemade biscuits, I mean made with lard or shortening like old time black ladies do. Whop biscuits won't do this meal justice.

[Lowcountry Boykin]

Preheat oven to at least 475 (preferably 500 or higher). Olive oil, salt, and pepper are a must, other seasonings to your liking. If you can pull it off with out tearing, put come butter between the skin and meat. Place bird on an elevated rack inside of baking pan so entire thing cooks evenly. When the skin is golden brown(crispy) you are done. Internal will be a medium/medium rare.

~LB

[thunderfoot]

Salt, pepper, garlic liberally inside and out. Stuff with apples, onions, green onions, pears, etc. Set ducks in dish / cast iron and add enough chicken broth to cover half of the the duck. Bake at 300 with the breast side down. Turn and bake with the breast side up at 375. I don't remember the times, but it ends up being approximately 2/3 with the breast down and 1/3 breast up. Cook until legs get tender enough to pull off the duck.

Thicken juice with flour for my favorite gravy.

[JABIII]

Not the best roasting ducks so don't give up on whole roasting if you are not super impressed with the effort involved. I am guessing you will enjoy the results just fine regardless.

[Highstrung]

I don't even know what I'd do. I kinda like some of what these guys are saying. I like them roasted, but it's got to be in a hot ass oven to sear the skin good and to be able to leave them on the rarer side. I'd probably to that over coals or in an oven with a maple glaze. That's my boring go to, but I like it.

[JBK]

What are your favorite birds whole JAB?

I was kidding earlier with the popper thing. I have had good results with whole ducks. I cook mine on my knock off green egg over wood.

[Highstrung]

Not my question, but a woodduck first, but it's neck and neck with a teal. I like mallards to. They're just like right beside them, really all three. I swear I just notice a difference in a summerduck that's been purging on acorns.

[Highstrung]

That's just me though. I hear all sorts if stuff.


You always hear about the market hunters and readings of back then. I've just chalked it up to people not having any taste buds back then.

[nitro5x6's]

My preference for whole roasted ducks-( not that it matters)
Teal
Summer Ducks
Canvasbacks
Mallards, Blacks, Sprigs
All others generally don't get plucked... breasted or chunked as gumbo ingredients

[Moonlight Hunter]

Summer ducks go whole in the Dutch oven. Big ducks get spatchcocked and start skin side down for a minute in hot cast iron, turned over to finish the cooking process. Salt and pepper. I want to try to hang one by it's neck over a bed of coals for a few hours amd see what I can do with it. Just have to kill some ducks this season...

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[Duckkiller]

Dont knock a ringneck! I think they are fine eating. But, teal and wood ducks first.