ROASTING WILD DUCK RECIPES
ROASTED WILD GOOSE OR DUCK RECIPE | ALLRECIPES
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Pork
Total Time 4 hours 10 minutes
Prep Time 45 minutes
Cook Time 3 hours 0 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, CarbohydrateContent 15.2 g, CholesterolContent 235.2 mg, FatContent 65.7 g, FiberContent 2.3 g, ProteinContent 53.5 g, SaturatedFatContent 26.6 g, SodiumContent 623.3 mg, SugarContent 10 g
ROAST WILD DUCK | RECIPE | CUISINE FIEND
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Provided by Cuisine fiend
Total Time 40 minutes
Yield 2
Number Of Ingredients 9
Steps:
- As soon as you have brought the duck home, unwrap it and generously sprinkle with sea salt, inside and out, rubbing the salt into the skin. Place on a plate, unwrapped, and leave in the fridge ideally for 24 hours or as long as you can (up to 48 hours).
- When you're ready to cook it, preheat the oven to 240C/475F/gas 9. Scatter the diced vegetables in a roasting pan with the juniper berries and the bay leaves, pour in the wine and place in the oven while you brown the duck in a pan.
- Heat the vegetable oil in a frying pan and, over a medium heat, brown the duck well on all sides - with the windows open as it will smoke ferociously.
- Transfer the duck to the roasting pan and settle on the vegetable bed. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. If you have spent some time browning the duck, 10 minutes may be enough.
- Take the tray with the duck out of the oven and remove the legs, cutting through the hip bone with poultry scissors. The bird will be hot so use a tea-towel or oven gloves to protect your hands. Put the legs back in the pan to cook for a further 3 minutes. Leave the rest of the bird to rest in a warm place.
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
More about "roasting wild duck recipes"
ROASTED WILD GOOSE OR DUCK RECIPE | ALLRECIPES
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
From allrecipes.com
Reviews 5
Total Time 4 hours 10 minutes
Category Meat and Poultry, Pork
Calories 871 calories per serving
From allrecipes.com
Reviews 5
Total Time 4 hours 10 minutes
Category Meat and Poultry, Pork
Calories 871 calories per serving
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
See details
ROASTED DUCK RECIPE | ALLRECIPES
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 624.9 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 624.9 calories per serving
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
See details
GRANDMA'S ROASTED DUCK RECIPE: HOW TO MAKE IT
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! —Sue Gronholz, Beaver Dam, Wisconsin
From tasteofhome.com
Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
From tasteofhome.com
Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
See details
EASY ROAST DUCK RECIPE - NYT COOKING
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
See details
ROAST WILD DUCK RECIPE - HOW TO ROAST A WILD DUCK
Dec 24, 2013 · Photo by Holly A. Heyser. A perfect, whole roast wild duck is more of an idea than a reality. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough fat to make things interesting just by roasting a bird in an oven.
From honest-food.net
From honest-food.net
See details
ROAST WILD DUCK (TEAL) RECIPE - SIMPLY RECIPES
Jan 12, 2008 · Roast the duck breast side up: Lay the duck breast up, on a roast rack in a roasting pan. Place in the middle rack of the 450°F oven. Immediately lower the heat to 425°F. Elise Bauer. Cooking times depend on the variety of the duck. Teal ducks typically weigh less than a pound and cook in 10-15 minutes.
From simplyrecipes.com
From simplyrecipes.com
See details
BEST WILD DUCK RECIPE - DELTA WATERFOWL
Sep 29, 2016 · Best Wild Duck Recipe This recipe comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook. Roast Duck The best way to cook wild duck happens to be the easiest way - roasting it whole. This is a slam-dunk excellent recipe. Ingredients: * One wild duck, plucked and dressed whole * Salt *
From deltawaterfowl.org
From deltawaterfowl.org
See details
ROAST DUCK DONE RIGHT - DUCKS UNLIMITED
In this recipe, split duck breasts are roasted at a high temperature until tender and tasty. If cooked the same way, duck legs would become tough and chewy. Since I prefer the legs to be fall-off-the-bonedelicious, I remove the leg and thigh sections and give them at least a two-hour head start in the oven.
From ducks.org
From ducks.org
See details
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
Oct 27, 2020 · Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer. 4. Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350F. After 45 minutes, remove duck from oven.
From mapleleaffarms.com
From mapleleaffarms.com
See details
CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
Prep Time: 30 minutes, mostly rest time. Cook Time: 1 hour Ingredients. 1 duck; 1 tablespoon kosher salt; 1 lemon, cut in half; 4 sprigs sage, rosemary, parsley and/or thyme; Cooking Method. Preheat oven to 350°F. Take the ducks out of the fridge. Using a needle or a very sharp knife point, prick the skin of the duck all over — but be sure to not pierce the meat itself, only the skin.
From northforkbison.com
From northforkbison.com
See details
ROAST DUCK DONE RIGHT - DUCKS UNLIMITED
In this recipe, split duck breasts are roasted at a high temperature until tender and tasty. If cooked the same way, duck legs would become tough and chewy. Since I prefer the legs to be fall-off-the-bonedelicious, I remove the leg and thigh sections and give them at least a two-hour head start in the oven.
From ducks.org
From ducks.org
See details
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer. 4. Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350F. After 45 minutes, remove duck from oven.
From mapleleaffarms.com
From mapleleaffarms.com
See details
SLOW ROAST DUCK RECIPE - SLOW ROASTED DUCK | HANK SHAW
Jan 28, 2015 · This is an old school, slow roast duck recipe, the way your grandma might have made. If you have a store-bought duck or a really fat wild duck, this is the recipe for you. Roasting a duck this way will give you crispy skin, much of the fat will render out, bathing the root vegetables underneath, and the whole bird will be cooked through.
From honest-food.net
From honest-food.net
See details
10 BEST WILD DUCK BREAST RECIPES | YUMMLY
Jan 14, 2022 · Duck Breast With Blackberry Sauce Caroline's Cooking. cloves, chicken stock, blackberries, brown sugar, brandy, duck breasts and 2 more. Duck breast with porcini mushrooms LA CUCINA ITALIANA. vegetable broth, apple, rosemary, garlic, pepper, extravirgin olive oil and 8 more.
From yummly.com
From yummly.com
See details
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF ...
Apr 04, 2019 · Very nice recipe. I too like to slow roast duck, then finish at 425, although I opt for a more “Asian-style” seasoning 9f salt, soy sauce, and 5-spice powder. One trick I have discovered: prior to roasting, a stand the duck on a pointy roasting holder in front of a fan for a few hours to dry it out.
From justalittlebitofbacon.com
From justalittlebitofbacon.com
See details
DUCK & GOOSE RECIPES | WILD GAME COOKING – DUCKS UNLIMITED
Expert cooking tips on preparing popular dishes with your wild game including duck chili, sandwiches, wraps, fajitas, burgers, sausage, jerky and more. Learn the proper way to store your wild game, techniques on grilling duck and goose, and how to make your own rubs and marinades.
From ducks.org
From ducks.org
See details
GODFREYS.CO HOW TO COOK WILD MALLARD DUCK
Stunning recipe -t he Crowns coloured before roasting then glazed with Honey, Star Anise and Juniper. The Legs are cooked confit served with Baby Turnips, Cavolo Nero and Duck Sauce. Wild Duck and Apple, Rosemary Stuffing & Sherry Sauce
From godfreys.co
From godfreys.co
See details
ROAST DUCK RECIPE | TRAEGER GRILLS
Insert the probe horizontally into the thickest part of the thigh, avoiding touching any bones. Place the duck directly on the grill grates. Close the lid and roast until the skin is brown and crisp and the internal temperature reaches 160°F, 2 1/2-3 hours.
From traeger.com
From traeger.com
See details
TOM KITCHIN: MEAT FROM WILD DUCK IS OUTSTANDING | THE SCOTSMAN
Oct 06, 2013 · Generally, wild duck has less fat than a lot of other meats so you need to take greater care when cooking. However, oven roasting the duck, you will find a fair amount of fat will collect under ...
From scotsman.com
From scotsman.com
See details
