{"id":1284,"date":"2019-09-10T00:56:11","date_gmt":"2019-09-10T00:56:11","guid":{"rendered":"https:\/\/mwf.mb.ca\/?p=1284"},"modified":"2020-04-20T17:16:26","modified_gmt":"2020-04-20T17:16:26","slug":"slow-roasted-duck","status":"publish","type":"post","link":"https:\/\/mwf.mb.ca\/archives\/1284","title":{"rendered":"Slow Roasted Duck"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe  id=\"_ytid_25092\"  width=\"800\" height=\"450\"  data-origwidth=\"800\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/UUBc-Ry6neQ?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;modestbranding=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>How to make it:<\/p>\n\n\n\n<ul><li>Preheat oven to 300F<\/li><li> 2 cleaned and plucked mallards (will work with any late season duck)<\/li><li> Rub bird with lemon wedge, squeezing juices outside and inside of bird<\/li><li> Dust birds with coarse salt and pepper. <\/li><\/ul>\n\n\n\n<p>Set aside while preparing the following:<\/p>\n\n\n\n<p>Mix equal parts of the following (or pick up Italian seasoning from the grocery store):<\/p>\n\n\n\n<p><strong>For the Rub:<\/strong><\/p>\n\n\n\n<ul><li>Rosemary<\/li><li> Thyme<\/li><li> Oregano<\/li><li> Basil<\/li><li> Marjoram<\/li><\/ul>\n\n\n\n<p>Rub mixture inside and outside of the birds. Then add the following ingredients to the bird\u2019s cavity:<\/p>\n\n\n\n<p><strong><em>Serve and enjoy!<\/em><\/strong><\/p>\n\n\n\n<ul><li>Apple slices<\/li><li> Onion wedges<\/li><li> Lemon wedges<\/li><li> Rosemary<\/li><\/ul>\n\n\n\n<p>Place ducks breast up in a roasting pan and add the following:<\/p>\n\n\n\n<ul><li>One beer<\/li><li> Enough water to cover the bird 2\/3 of the way up their sides, then add the following: <\/li><li> Cranberries<\/li><li> Whole cloves (not too many)<\/li><li> Any left-over ingredients that didn\u2019t fit in the cavity of the bird<\/li><\/ul>\n\n\n\n<p>Seal roasting pan with tinfoil to ensure steam stays in the pan. Roast for at least 3 hours.&nbsp;<\/p>\n\n\n\n<p><em><strong>Serve and enjoy!&nbsp;<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"_tribe_events_control_status":"","_tribe_events_control_status_canceled_reason":"","_tribe_events_control_status_postponed_reason":"","_tribe_events_control_online":"","_tribe_events_control_online_url":"","footnotes":""},"categories":[75],"tags":[94,87,158,40,168],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow Roasted Duck - Manitoba Wildlife Federation<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mwf.mb.ca\/archives\/1284\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slow Roasted Duck - Manitoba Wildlife Federation\" \/>\n<meta property=\"og:description\" content=\"While often the best way to cook a duck is medium rare, there is an exception to every rule! 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