First Duck

[Pucky Freak]

I like to pluck, spatchcock, pat dry, brief hot sear the skin side in butter, remove and reduce heat, add 1/3c water, then simmer skin side up with rosemary and black pepper for 90-120 mins.

 

[Zootownelk]

Usually I just skin breast and wrap in bacon and grill like a steak. When bacon is done, I pull them. Rare is good. Sometimes, I'll butterfly breast and fill with chopped jalapeno and cream cheese then wrap in bacon. It's a classic for good reason.

 

[AlaskaHunter]

We like ours with the skin on, grilled medium rare over hot alder coals,

seasoned with coarse salt & pepper.

 

[JShane]

@AlaskaHunter that looks dang good.

 

[jejack26]

Pluck it, stuff with cherries or pineapple. I prefer cherries. Dump remaining juice from said fruit in Dutch oven with breast down. Add two sticks of butter and minced garlic. Put in oven at around 200 to 225. Baste every 45 min to an hour until you push on it and it almost falls off the bone. Usually around 5 to 6 hours on mallards.

Kill more ducks and repeat.

Do you brown it first?

 

[Nick87]

Do you brown it first?

You could, for a crisper skin. Also the recipe above is for 2 ducks. Usually I serve them on a bed of wild rice.