|
|
Broasted Wild Duck
Sent in by Casey Weaver.
|
|
~ whole duck(s), cleaned
~ soy sauce
~ garlic powder
~ dried rosemary leaves
|
|
Place duck(s) in a roasting pan. Coat evenly with soy sauce.
Liberally sprinkle on the garlic powder. Hand rub the breast area with rosemary.
Spoon sauce back on top to recoat.
Bake in 400 degree oven.
Cook mallards for 40 minutes, gadwell and pintail 35 minutes and teal for 30 minutes.
Baste with the juices 5 minutes before done.
Remove from oven and let set 5 minutes. Transfer to carving plate and cut down the breast bone around the leg and wing and you have a 1/2 duck removed from the carcass. Repeat with other side.
Serve and enjoy.
|
|
|
