Recipes: Just Ducky with Wild Duck

 

amwigeon

Our American Heritage

 

As promised, this is a recipe for barbecued duck, copied years ago from American Rifleman (October 1978)

Chesapeake Barbecued Duck

Split whole ducks in halves; flatten with side of cleaver.

Place on rack in flat bake pan and bake @ 375 degrees for 1 hour. Baste every 10 minutes with BBQ Sauce (recipe is next). Turn and cook other side for 1 hour. Continue basting.

BBQ Sauce (for Wild Duck)

1/2 pound of butter                              ground pepper, to taste

1/2 cup catsup                                     1tsp. salt

1 Tbsp. sugar – brown                          1 clove pressed garlic

1 and 1/2 Tbsp. lemon juice                 1 small onion – chopped

1 Tbsp Worcestershire Sauce                 1/2 tsp. Tabasco Sauce

Mix ingredients and bring to a gentle boil. Simmer sauce, covered, for 5 minutes. Makes enough sauce for 4 duck halves.

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Roast Wild Duck *

* Taken from The Houston Chronicle, Food Section, late1970’s or 1980

1 (3 to 5 pound) wild duck

salt and pepper

1 small onion, sliced

1 medium apple, sliced

Wine or orange juice

Season duck inside and out with salt and pepper. Put onion and apple into cavity of duck. Place on rack of roasting pan. Do not cover. (If it is an old bird, cover for the last half of the cooking time.)

Do not add water. Cook at 325 degrees for 2 – 3 hours, or until tender. Baste occasionally with wine or orange juice. Remove apple and onion before serving. Serves 6.

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This Recipe is part of a series:

So far, there have been 6 recipe postings

 

  • Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck

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One Comment

  1. […] Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck […]


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