Wild Duck Bake

2 servings Prep: 15 m Cook: 3 h Total: 3 h 15 m Intermediate
5.0/5 (1)
Early in the morning hours when it cold and wet, better if it is raining, the Cajun hunter secures his seat in his duck blind. Here he will shoot his limit of wild ducks or geese if all is on his side. This wild duck bake with onion, orange, barbeque sauce, and sherry is what you make when your hunter comes home with the birds! Aunt Carmen gave me this recipe many years ago.

Ingredients

2 servings
  • 1 duck, well cleaned
  • 1 small onion
  • 1 small orange
  • 4 tbsp barbeque sauce
  • 4 tbsp sherry
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Stuff the duck with the onion and orange, cut so it will fit into the cavity. Rub well with salt and pepper above and below the skin.
  2. Place the duck breast down in aluminum foil large enough to completely seal the duck. Pour the barbeque sauce and sherry over the duck and seal the foil.
  3. Bake at 275 degrees for 3 hours. You will find this style of baking leaves very little of the “wild game” taste in the duck.

Common Problems and Solutions

Q: Why does my wild duck come out dry?

A: Make sure the foil is completely sealed to trap all the moisture and steam. Cooking breast-side down also helps keep the meat moist by allowing the fat to baste the breast meat.

Q: Can I cook at a higher temperature to save time?

A: The low temperature (275°F) and long cooking time (3 hours) is essential for breaking down the tough muscle fibers in wild duck. Higher heat will make it tough and dry.

Tips and Techniques

The orange and onion not only add subtle flavor but also help neutralize the strong gamey taste that wild ducks can have. Don’t eat the orange and onion after cooking—they’re just for flavoring. The sherry and barbecue sauce create a beautiful glaze when the foil is opened.

Ingredient Substitutions

  • wild duck: domestic duck or Cornish game hens
  • sherry: white wine or apple juice
  • barbeque sauce: soy sauce mixed with honey or teriyaki sauce

Equipment Needed

  • Heavy-duty aluminum foil
  • Roasting pan or baking dish

Historical Context

Duck hunting is a cherished tradition in South Louisiana, where hunters brave the cold, wet mornings in duck blinds along the marshes and rice fields. The hunting season typically runs from late fall through January, and families have developed recipes like this one to make the most of their harvest.