Slow Roasted Duck

While often the best way to cook a duck is medium rare, there is an exception to every rule! Slow roasted duck is fall off the bone tender, the flavour is amazing and this recipe is a simple and amazing way to introduce anyone to the flavour of waterfowl.

How to make it:

  • Preheat oven to 300F
  • 2 cleaned and plucked mallards (will work with any late season duck)
  • Rub bird with lemon wedge, squeezing juices outside and inside of bird
  • Dust birds with coarse salt and pepper.

Set aside while preparing the following:

Mix equal parts of the following (or pick up Italian seasoning from the grocery store):

For the Rub:

  • Rosemary
  • Thyme
  • Oregano
  • Basil
  • Marjoram

Rub mixture inside and outside of the birds. Then add the following ingredients to the bird’s cavity:

Serve and enjoy!

  • Apple slices
  • Onion wedges
  • Lemon wedges
  • Rosemary

Place ducks breast up in a roasting pan and add the following:

  • One beer
  • Enough water to cover the bird 2/3 of the way up their sides, then add the following:
  • Cranberries
  • Whole cloves (not too many)
  • Any left-over ingredients that didn’t fit in the cavity of the bird

Seal roasting pan with tinfoil to ensure steam stays in the pan. Roast for at least 3 hours. 

Serve and enjoy! 

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