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Thread: Oven Roasted Duck - First attempt

  1. 02-01-2016, 07:52 PM #1
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    Default Oven Roasted Duck - First attempt

    After seeing the thread on oven roasted ducks a couple weeks back I decided to give it a shot with some gadwall we killed last weekend. I was extremely impressed with the way it turned out. The skin was delicious and crispy and had a ton of flavor. Looking forward to trying it some more in the future.
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  2. 02-01-2016, 07:54 PM #2
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    I bet that tastes like straight up booty!
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  3. 02-01-2016, 08:01 PM #3
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    Details on how you cooked it?
    Quote Originally Posted by JABIII View Post
    Indeed, yet I have killed no Jack Miners today, this month, or this season as our boy DHall has. I am more jealous of his awesome pig of a bird than everyone else combined.

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  4. 02-02-2016, 08:10 AM #4
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    30 minutes in the oven at 350, removed and added a little red wine, then put back in the oven for 15 minutes at 450.
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  5. 02-02-2016, 08:12 AM #5
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    Details on how you plucked them? By hand or do you have a plucker?
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  6. 02-02-2016, 08:19 AM #6
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    Paraffin wax is the deal when plucking
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  7. 02-02-2016, 08:24 AM #7
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    Nice, how done was it? They weren't to dry were they?

    I plucked a few summerducks Sunday. I'm in need of a new plucker.
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  8. 02-02-2016, 08:53 AM #8
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    I don't know why people make plucking out to be so hard. Only takes a few minutes for me to pull breastbone out with skin still on it.

    Gut, did you have a lid on it?
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  9. 02-02-2016, 09:03 AM #9
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    [QUOTE=YoungBuckTX;2091773]I don't know why people make plucking out to be so hard. Only takes a few minutes for me to pull breastbone out with skin still on it.
    QUOTE]

    If you want the whole bird plucked and have several to do, it can be tedious.
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  10. 02-02-2016, 10:26 AM #10
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    Quote Originally Posted by Highstrung View Post
    Nice, how done was it? They weren't to dry were they?

    I plucked a few summerducks Sunday. I'm in need of a new plucker.
    More done than I anticipated, but for a first attempt I was pleased. They were still pink around the breast bone. I feel 5-10 more minutes and they would have been dried out.
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  11. 02-02-2016, 10:27 AM #11
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    Quote Originally Posted by YoungBuckTX View Post
    I don't know why people make plucking out to be so hard. Only takes a few minutes for me to pull breastbone out with skin still on it.

    Gut, did you have a lid on it?
    I did the plucking by hand and then used a lighter to singe the small amount of down left over.

    No lid
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  12. 02-02-2016, 10:35 AM #12
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    Quote Originally Posted by Gut_Pile View Post
    More done than I anticipated, but for a first attempt I was pleased. They were still pink around the breast bone. I feel 5-10 more minutes and they would have been dried out.
    Right on
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  13. 02-02-2016, 12:38 PM #13
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    A good plucker will spoil you. Picking by hand isn't bad if it's only a couple birds but for a limit or more, the plucker is a real time saver.

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  14. 02-02-2016, 12:49 PM #14
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    This recipe should be added to the SCducks cookbook.

    Oh wait.....
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  15. 11-29-2016, 03:16 PM #15
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    GP will overlook some shit wit de quickness.

    Learn how to confit. Or use the Languille method
    F**K Cancer

    Just Damn.
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