Beer Roasted Wild Duck 

Ingredients:

3-6 wild ducks, plucked 

2 bottles of Wheat beer (I used blue moon Belgian white, with orange) may take more depending on how many ducks you are cooking.

2 cinnamon sticks, whole 

4 cloves garlic, smashed.  

1 shallot, minced. 

1 red onion, sliced 

2 tablespoons whole peppercorns 

1 tablespoon paprika 

1/3 cup brown sugar 

1 tbsp Worcestershire sauce 

2 oranges, one sliced into wedges, 2nd cut in slices into rounds

Directions:

1. In a large bowl add all ingredients minus the orange slices. Squeeze the orange wedges into mixture and then add squeezed peels. Mix until blended. 
2. In deep baking dish or a Ziploc bag add plucked ducks followed by beer brine
3. Let rest in the fridge for 6-8 hours, or overnight. 
4. Remove from beer brine, break cinnamon sticks and place inside the cavity along with one orange wedge. 
5. Place wire rack in baking dish, place ducks breast side down on wire rack. 
6. Bake in preheated oven at 375 degrees or smoker at 325, or grill on med-high heat 
7. Bake until skin is crispy 20-35 minutes or until internal temp on thickest part of breast reads 135º
8. Remove from the oven and let rest 5 minutes, while resting you can grill orange slices for serving alongside duck. 
9. Lay on bed or oranges and serve immediately. 

From Field To Plate 

Jeremiah Doughty

This recipe can be used with Plucked, skinned, or breasted ducks. Just be aware of over cooking of breasts and pull when 135º internal is reached.