Lorna Laspia's Roast Wild Duck Recipe

Name: Lorna Laspia's Roast Wild Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 or more wild ducks, plucked and drawn; 4 tablespoons coarse salt; 1 tablespoon poultry seasoning; 1/4 teaspoon black pepper; 1 cup olive oil; 1/4 cup dry red wine; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 1 medium onion, minced; 2 cloves garlic, minced; 1/2 cup butter; 2 cups ketchup; 1/4 cup balsamic vinegar; 2 tablespoons brown sugar; 1 teaspoon dry mustard

Servings: persons

2 or more wild ducks, plucked and drawn
4 tablespoons coarse salt
1 tablespoon poultry seasoning
1/4 teaspoon black pepper
1 cup olive oil
1/4 cup dry red wine
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 medium onion, minced
2 cloves garlic, minced
1/2 cup butter
2 cups ketchup
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard

1
Cut the ducks into serving pieces consisting of legs, thighs and breast quarters (all with bones in).
2
Trim all fat and excess skin and discard along with backs, tails, nonmeaty necks and wings.
3
Rub the serving pieces thoroughly with coarse salt.
4
Rinse, pat dry and sprinkle with poultry seasoning and black pepper.
5
Combine the marinade ingredients and marinate duck pieces for 24 hours (refrigerate), turning them at least 5 or 6 times.
6
Heat the oven to 500 degrees.
7
Remove the pieces from the marinade (making sure they are well coated), place them in a baking pan and roast them until they are nicely brown, about 30 minutes.
8
Cover the pan tightly with aluminum foil, lower the heat to 325 degrees and bake for one hour, or until the pieces are fairly tender.
9
To make the sauce, saute the onion and garlic in butter over low heat until the onion is transparent; add the rest of the sauce ingredients and mix thoroughly.
10
Remove the foil from the pan, add the sauce to the duck pieces, turn them gently to coat them evenly and bake, uncovered, 15 to 20 minutes longer, or until slightly brown.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 or more wild ducks, plucked and drawn, 4 tablespoons coarse salt, 1 tablespoon poultry seasoning, 1/4 teaspoon black pepper, and more.

Yes, Lorna Laspia's Roast Wild Duck falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lorna Laspia's Roast Wild Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions