Roast Duck Recipe
This recipe works great for all ducks but mallard, pintail, wood ducks and teal are preferred. Two mallards or two pintails will serve 4 healthy eaters with fixings. Three wood ducks or 4 teal will serve a party of 4. This roast duck recipe is very simple and very easy to prepare. It is important to use plucked skin on ducks in this roast duck recipe or they will dry out when cooked.
Ingredients
Ducks (number depends on size)
1 clove garlic for each bird minced
Salt
Pepper
Apple (half of small apple for each bird) sliced
Onion (1/4 of large onion for each bird) chopped
1 chopped celery stalk tops
bacon (two slices for each bird)
Butter 1 stick
Sprinkle birds with pepper, salt and garlic both inside and out. Place apple, onion, and celery in the cavity of each bird. Place bacon slices on the breast of each bird. Place birds in roasting pan, breast side up with a little water in the bottom of the pan. Cover with tinfoil and place in preheated oven at 300. The size of the bird will dictate how long to cook but large ducks generally take at least 1.5 hours. Baste the birds with melted butter every 20 minutes. Remove the foil 20 minutes before serving to brown bird if desired. The filling may be eaten if desired but the main goal is to remove the game taste.
