Caribou Gear

First Duck

ElkFever2

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Joined
Mar 4, 2019
Messages
3,523
Location
Iowa
I like to pluck, spatchcock, pat dry, brief hot sear the skin side in butter, remove and reduce heat, add 1/3c water, then simmer skin side up with rosemary and black pepper for 90-120 mins.
 

Zootownelk

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Joined
Aug 26, 2016
Messages
267
Usually I just skin breast and wrap in bacon and grill like a steak. When bacon is done, I pull them. Rare is good. Sometimes, I'll butterfly breast and fill with chopped jalapeno and cream cheese then wrap in bacon. It's a classic for good reason.
 

jejack26

Well-known member
Joined
May 21, 2018
Messages
199
Location
Montana
Pluck it, stuff with cherries or pineapple. I prefer cherries. Dump remaining juice from said fruit in Dutch oven with breast down. Add two sticks of butter and minced garlic. Put in oven at around 200 to 225. Baste every 45 min to an hour until you push on it and it almost falls off the bone. Usually around 5 to 6 hours on mallards.

Kill more ducks and repeat.
Do you brown it first?
 
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