Roast Duck

Discussion in 'Recipes' started by Wiz Bang, Nov 24, 2013.

  1. Wiz Bang

    Wiz Bang Senior Refuge Member

    Sep 16, 2000
    American Fork Utah
    Shot a limit of Ducks the other day and had a nice Mallard I thought I would try plucking and Roasting. One last try before I give up on Cooking Whole ducks. Man am I glad I did. I was motivated by the recent Ducks Unlimited Magazine recipe by Scott Leysath of

    I changed the recipe a little but used a Tony Chachere's Injectable syringe to get the seasonings inside. The secret is medium rare. 135 - 140 degrees. My kids gobbled it up. There was no liver taste. Amazing. Time to shoot another limit and do it again.


    1/2 cup olive oil
    1/2 cup soy sauce
    3 tble spoons balsamic vinegar
    2 tble spoons garlic powder
    2 tble spoons onion powder
    2 tble spoons Italian seasoning
    1 tsp black pepper

    inject the marinade using Tony Chachere's injectables
    then soak the rest in a zip lock bag for 4+ hours.

    Drain duck and put into a oven bag.
    Place in a glass dish and cook at 400 degrees for about 25 - 30 min. I tested mine at 25 min and it wasn't quite to 135 degrees. 3 min later it was perfect. Cut the bag open and put it on a serving plate to carve it. Let it rest for about 5 min. Carved and ate it.

    Amazing taste

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