Wild duck recipe
For my wild duck recipes, I’ve almost always used wood ducks, but I’m sure it would work with most any type of grain-eating duck. The reason I used wood ducks is because that was what the family hunters brought home for me to prepare. I’m a simple, down-to-earth type, so I always called this Orange Duck. If you want to be fancy, you can call it Duck a L’Orange.
Holle’s Orange Wood Duck
What you’ll need:
- One wood duck, dressed
- Salt and pepper
- One small onion
- One small orange
- ¼ cup orange marmalade
- ¼ cup orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
Directions: Rinse duck well and remove as much fat as possible. Rub bird with salt and pepper, including inside the cavity.
Quarter the onion and the orange and place inside cavity. If you wish to truss the duck, do so now.
Place duck on a rack in a metal baking or roasting pan. Cook for 35 minutes at 425 degrees. Remove the duck and pierce the skin in several places. Drain off the fat from the pan.
Reduce oven heat to 300 degrees and cook duck for another hour. Coat duck generously with glaze.
Increase oven to 350 degrees and cook bird for another 20-30 minutes, until duck is done. Add any remaining glaze before serving.
For the glaze:
Place the marmalade, the orange juice, the vinegar, and the garlic in a sauce pan. Bring to a low boil while stirring. When mixture comes to a boil, reduce heat immediately. Cook on low heat for six minutes.
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