Wild Roast Duck
We are spoiled here where I shoot as the puddle ducks feed almost always on corn and they are delicious. Ducks are only as good as what they eat.
Use a charcoal or gas grill and preheat. Gas grill 5-600 degrees is good, charcoal grill get a nice bed of red embers. You can cook in a 550 degree oven also, leave the fan on they get Smokey.
A plucked duck that still has the skin gives the best flavor here.
Put ducks in an aluminum disposable roasting pan 2 hours on kitchen counter before stuffing.
Salt inside cavity with kosher or sea salt. Put a piece of apple, onion and a couple stalks of celery inside duck. Take butter at room temperature and rub all over duck breast and around legs, then rub Kitchen Bouquet or Gravy master all over buttered duck. This will make a glaze to help brown the skin of the duck. Then take half cup of red wine or orange juice and pour inside cavity. Grind pepper and salt on duck for flavor.
Cook for 22 minutes, take duck off heat and slice length wise half way down breast. Meat should be pink, not gray. The skin should be crispy and brown, if you want to brown them try out of the pan on the grill till brown, maybe 1 minute or two. Do not overcook. I love wild rice, sliced duck and a green vegetable, spinach or beans. Enjoy!
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Pluck the breast of the duck, leaving skin on. When cooked, the skin will add a lot of flavor. Bring breast to room temperature for two hours before cooking. I use a charcoal grill with a good bed of embers, small piece of cherry wood doesn't hurt. Rub softened butter on skin side of the breast. Add a little salt and rub Kitchen Bouquet or Gravy Master to the duck. Add salt and pepper. Cook skin side down for 3-5 minutes. Cook other side for 3 minutes. Check doneness, duck should be rare. Top it off with wild rice and you've got a delicious meal!
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