Marinade for duck?

Dave R · December 30, 2001, 01:13 AM

I have some duck in the 'fridge (Mallard). Anybody have a good marinade or a good recipe?

My first attempt was a bust.

I'd sure like to get my family to enjoy eating duck.

radom · December 30, 2001, 03:43 AM

I heard of a duck cooking method that is suposed to come out pretty good but have not tried it yet. In a dutch oven on low heat in the oven with rinsed sauwerkraut and brown suger. I bet if you cooked it long enough a fish duck would probably taste OK if done this way. A freind of mine says it even makes coot taste almost edible.

Kingcreek · December 30, 2001, 07:08 AM

Best duck I ever ate was last week. A friend fixed mallards. put 1/2 an orange and a stalk of celery in the cavity. sprinkled well with Lowrys seasoning salt. Open pan, breast up in 550deg oven for 30 min.
Duck should be fairly rare for best taste.
This recipe will make a mess in the oven so here's a chance to treat your wife. You cook AND clean the oven.

**Bud Helms** · December 30, 2001, 07:32 AM

Look for this in the Camping & Cooking Forum.

Tman · December 30, 2001, 08:47 AM

Try www.foodtv.com

**Mike Irwin** · December 30, 2001, 01:01 PM

A bottle of cheap wine (Thunderbird and Mad Dog actually work well, believe it or not, but you get strange looks at the store).

Some garlic, salt, pepper, onions, bay leaves, and any other spices you like.

Put in a stainless steel or glass container. Put in spices, pour wine over top, and add enough water to cover the bird.

Stick in the fridge overnight.

Next day drain, stuff the cavity very lightly with oranges, apples, and onions (you'll toss these after cooking), cover, and slow roast (no more than 300 deg.

Baste with some of the wine sauce, take cover off during last 20 minutes or so to get the skin brown. You can zap it with the broiler to brown.

I've done ducks, chicken, geese, etc. like this, and they turn out great.

K80Geoff · December 30, 2001, 01:20 PM

Ooohhhh I can't wait

Maybee Rich will share his recipe for Cape Buffalo Sauerbraten with us

December 30, 2001, 01:13 AM	#1
Dave R Senior Member Join Date: January 7, 2000 Location: Idaho Posts: 6,073	Marinade for duck? I have some duck in the 'fridge (Mallard). Anybody have a good marinade or a good recipe? My first attempt was a bust. I'd sure like to get my family to enjoy eating duck. __________________ I am Pro-Rights (on gun issues).

December 30, 2001, 08:47 AM	#5
Tman Senior Member Join Date: August 27, 2001 Location: texas Posts: 181	Looking for recipes? Try www.foodtv.com

December 30, 2001, 01:01 PM	#6
Mike Irwin Staff Join Date: April 13, 2000 Location: Northern Virginia Posts: 41,380	A bottle of cheap wine (Thunderbird and Mad Dog actually work well, believe it or not, but you get strange looks at the store). Some garlic, salt, pepper, onions, bay leaves, and any other spices you like. Put in a stainless steel or glass container. Put in spices, pour wine over top, and add enough water to cover the bird. Stick in the fridge overnight. Next day drain, stuff the cavity very lightly with oranges, apples, and onions (you'll toss these after cooking), cover, and slow roast (no more than 300 deg. Baste with some of the wine sauce, take cover off during last 20 minutes or so to get the skin brown. You can zap it with the broiler to brown. I've done ducks, chicken, geese, etc. like this, and they turn out great. __________________ "The gift which I am sending you is called a dog, and is in fact the most precious and valuable possession of mankind" -Theodorus Gaza Baby Jesus cries when the fat redneck doesn't have military-grade firepower.

December 30, 2001, 01:20 PM	#7
K80Geoff Senior Member Join Date: December 20, 1998 Location: NE Pennsylvania Posts: 3,639	Camping and cooking forum! Ooohhhh I can't wait Maybee Rich will share his recipe for Cape Buffalo Sauerbraten with us __________________ I am no longer a member of this forum. Bye!

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December 30, 2001, 03:43 AM	#2
radom Senior Member Join Date: January 21, 2000 Posts: 1,353	I heard of a duck cooking method that is suposed to come out pretty good but have not tried it yet. In a dutch oven on low heat in the oven with rinsed sauwerkraut and brown suger. I bet if you cooked it long enough a fish duck would probably taste OK if done this way. A freind of mine says it even makes coot taste almost edible.

December 30, 2001, 07:08 AM	#3
Kingcreek Senior Member Join Date: October 29, 1999 Location: rural Illinois Posts: 590	Best duck I ever ate was last week. A friend fixed mallards. put 1/2 an orange and a stalk of celery in the cavity. sprinkled well with Lowrys seasoning salt. Open pan, breast up in 550deg oven for 30 min. Duck should be fairly rare for best taste. This recipe will make a mess in the oven so here's a chance to treat your wife. You cook AND clean the oven.

December 30, 2001, 07:32 AM	#4
Bud Helms Senior Member Join Date: December 31, 1999 Location: Middle Georgia, USA Posts: 13,198	Look for this in the Camping & Cooking Forum.