Beer Roasted Wild Duck

Jeremiah Doughty | From Field to Plate

For a moist and flavorful duck breast, consider a brine soak. The time it takes from start to first bite is absolutely worth it!

Ingredients:

• 3-6 wild ducks, plucked 
• 2 cans wheat beer (I used Blue Moon Belgium White, with orange)
• 2 cinnamon sticks, whole 
• 4 cloves garlic, smashed  
• 1 shallot, minced 
• 1/2 red onion, sliced 
• 2 tablespoons whole pepper corns 
• 1 tablespoon paprika 
• 1 tablespoon fresh ginger, grated 
• 1 tablespoon cumin seeds 
• 2 dried bay leaves 
• 1/3 cup brown sugar 
• 2 oranges, one sliced into wedges, 2nd cut in half 

Directions:

1. In large bowl, add all ingredients. Mix until blended. 
2. Add ducks to Ziploc bag and add beer brine.
3. Let rest in fridge for 6-8 hours.
4. Remove from beer brine, break cinnamon sticks and place inside cavity along with one orange wedge. 
5. Place wire rack in baking dish, and place ducks breast side up on wire rack. 
6. Bake in preheated oven at 375 degrees or smoker at 325.
7. Bake until skin is crispy, 20-35 minutes. 
8. Remove from oven and let rest.
9. Squeeze oranges over ducks and serve immediately. 

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