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!
