Holiday Roast Wild Duck

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holiday roast baked duck on roasted vegetables in cast iron pan with cranberries | Hunting MagazineWild Game Recipe: Holiday Roast Wild Duck


1 lg. duck or 2 mallards
2 chopped carrots
½ c. vinegar
2 chopped apples
2 cloves garlic, minced
2 carrots, cut up
2 med chopped potatoes
2 T. salt
½ c. water
½ c. cranberries
Rice, baked potatoes or baked sweet potatoes
Cooking oil
2 strips bacon (opt.)
Salt & pepper to taste
Cold Water


  1. Soak the duck(s) in marinade of vinegar, garlic, salt and enough cold water to cover.
  2. Marinate overnight.
  3. Season with salt and pepper inside and out.
  4. Brown well in lightly oiled skillet, to remove excess fat.
  5. Stuff each cavity with chopped potatoes, carrots, apples and cranberries. This stuffing, discarded after cooking, absorbs unwanted fat and wild flavor.
  6. Place 2 cup-up carrots in bottom of crock-pot to act as a rack for duck(s).
  7. Put stuffed duck(s) in pot.
  8. Add ½ cup water.
  9. Cover in a cast iron skillet or oven safe baking dish, cook on high for 2 hours, then turn to low and cook for 8 hours. Before serving, remove chopped, vegetables from each cavity.
  10. Serve with rice, baked potatoes, or baked sweet potatoes.
  11. If duck has been skinned, pin 2 strips of bacon across each breast and place under broiler for 10 to 15 minutes before serving.

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