Servings
Font
Back
0 from 0 votes

Roast Wild Duck

Roast Wild Duck is a delicious dish to make after a successful hunt. Use this recipe for mallard, teal, widgeon, gadwall and more.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 servings
Calories: 150 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 duck
  • 2 stalk celery
  • 1 orange
  • 1 teaspoon coarse kosher salt or sea salt
  • ½ teaspoon cracked black pepper

Instructions

    Cup of Yum
  1. Pluck and dress duck. Wash well. Pat dry thoroughly with a paper towel. If your bird is very wet, salt it and let it sit, uncovered in the refrigerator on a rack placed over a roasting pan to collect any juices. You can dry age it for up to 2 days.
  2. You want to place celery down in the pan to make a natural rack for the bird to sit on.If you think of the celery as a crescent, the tips of the crescent will touch the cast-iron pan.
  3. Cut half of the orange into wedges and the other half in slices, width-wise. Lay the slices on top of the celery.
  4. Place the bird on the celery and orange slices, breast side up. Rub the skin well on all sides with the orange wedges.Fill duck cavity with celery, carrot, onion, orange wedges and aromatics, if you’d like. A sprig of rosemary, thyme and sage all compliment the duck.
  5. Salt and pepper the bird generously.If you have a thermometer that has probes safe for use in the oven, place one in the thickest part of the breast and one in the thigh.Roast at very high heat. 450°F / 205°C to 500°F.
  6. Once the breast comes to temperature (140°F / 60°C), carefully remove it from the oven. This will take 30-60 minutes, depending on the size of your bird and your oven temperature.
  7. Tent with aluminum foil and let the bird rest for 10 minutes.
  8. As is with a turkey, the breast meat of the duck generally gets done faster than the leg and thigh meat.If the thigh and leg meat isn’t done after the rest, remove them from the carcass. Remove the celery and orange slices from the pan. Using the accumulated fat and drippings in the pan, brown them over medium heat on the stove, to continue to cook the dark meat and crisp the skin, flipping with tongs.

Notes

  • Wild duck has way less fat and calories than domestic duck.
  • How do you tell if it is done? The only way to tell if the duck is done is with a thermometer. If you don’t have one, get one. (Or don’t bother cooking the duck.)
  • When you are plucking the duck to remove the feathers, be aware of any bruised areas of meat. This usually indicates that there is bird shot in that spot. Try to remove the shot using needle-nose pliers.
  • If you are used to eating domestic ducks, there is a big difference in the color and texture of this wild game. It is much darker in color and more resembles the texture of liver, even the breast.
  • Since the wild duck cooks for less time, it can be a challenge to get that crispy skin that ducks are known for. Make sure that your oven is very hot. Preheat it for longer than normal.
  • Remove the whole bird as soon as the breast comes to temperature and finish the legs and thighs on the stove top to cook through and crisp up the skin.
  • When eating the bird, be careful of bird shot. It can easily chip a tooth.
  • If you have a very fatty duck, don’t use this quick cooking method. Use this slow cooked duck instead.
  • Slice the meat thin and serve it on your next charcuterie board. Everyone will love it!

Nutrition Information

Serving 0.5bird Calories 150kcal (8%) Carbohydrates 8g (3%) Protein 16.9g (34%) Fat 3.6g (6%) Saturated Fat 1.1g (6%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 65mg (22%) Sodium 48mg (2%) Potassium 228mg (7%) Vitamin A 45IU (1%) Vitamin C 15mg (17%) Calcium 3mg (0%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 150

% Daily Value*

Serving 0.5bird
Calories 150kcal 8%
Carbohydrates 8g 3%
Protein 16.9g 34%
Fat 3.6g 6%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Cholesterol 65mg 22%
Sodium 48mg 2%
Potassium 228mg 5%
Vitamin A 45IU 1%
Vitamin C 15mg 17%
Calcium 3mg 0%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.