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
- Turn Wild Birds into Gourmet Fare (1 of 2) – Fried Doves and Smothered Doves
- Turn Wild Birds into Gourmet Fare (2 of 2) – Dove and Sausage Gumbo and Sherry Ducks
- Turning Wild Birds into Fine Dining – General Wild Duck Info, Wild Geese Info, Holly Gravy Ducks
- Just Ducky – Wild Duck – Chesapeake Barbecued Duck and Roasted Wild Duck
- Cooking Up a Wild Game Marinade – Marinade For for venison, duck, goose, fresh pork or lamb roast
- Tex-Mex Duckling
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This blog is a companion to my website: GreatGhilliesAndGraphics.com
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