Is there anything better
than hunting ducks over water with your favorite four-legged friend? Eating
said ducks comes in as a close second. Mallards fattened on the agricultural
seeds and grains along their migration routes are some of the tastiest
waterfowl. Ducks are often eating the same things as domestic livestock to fatten
them up before slaughter.
. To take full advantage of the fat the birds have stored, make sure to pluck the best birds from your hunts for roasting. Feel the breastbone for plump deposits of fat, and make sure the bird doesn’t have too many shot holes.
Duck fat, also known as confit, is used by world-renowned chefs for making the richest-tasting recipes, so why would hunters not take advantage of a fat duck in hand? A long, slow-roasting process is a great way to produce a tender, flavorful roasted duck cooked in its own confit. The fat renders from the bird, and the meat falls off the bone. Butter, maple syrup, marmalade, and cognac-based Grand Marnier infuse a rich and delicious accent to the duck. Real fruit can be used to further personalize the recipe.
This recipe takes only minutes to prepare, and the oven does the rest of the work, giving you more time to spend with your bird dog.
Wash and clean the ducks. Preheat the oven to 250° F. Using a sharp knife, score the skin on the breast in a diagonal direction to allow the fat to render while cooking.