Now what?

[CP]

Anyone have a good recipe for plucked duck? 

I don’t usually pluck them, I find it makes them taste greasy but this one wasn’t too shot up and not too fat so I thought I’d give it another try.

[asmith]

Stuff with fresh sage, rosemary, thyme, oranges and half a lemon, cover with bacon.  Put in a turkey bag, add a cup or two of orange juice and bake.

[zike]

Stuff with fresh sage, rosemary, thyme, oranges and half a lemon, cover with bacon.  Put in a turkey bag, add a cup or two of orange juice and bake.

Eat the stuffing, throw the duck away.LOL

[Special T]

Stuff with fresh sage, rosemary, thyme, oranges and half a lemon, cover with bacon.  Put in a turkey bag, add a cup or two of orange juice and bake.

[Whitenuckles]

 
Stuffed with sweet onions, the put in the smoker

[sakoshooter]

Breast down in a casserole dish(covered)in the oven with some small potatos and a can of cream of mushroom soup or cream of celery soup Add enough water to cover most of it. Add whatever spices you'd like.  2 - 2 1/2 hrs at 400 degrees if memory serves.

[BOWHUNTER45]

Not sure what to tell you but I would season it up and definitely stuff with a good sour apple ...not much on duck ..the closest I came to eating it , it was cooked in a crock pot and used Lipton onion soup fix ...was o.k ....other than that I prefer pheasant and grouse ...hahaha

[Patarero]

I don't think I have ever had a wild duck that tasted greasy,  domestic ducks yes, greasy.  I brine my whole ducks over night, rub some butter and seasonings on the skin, then either hot smoke them, grill them or throw them in a dutch oven and bake.  If you have to cover the taste with exorbitant amounts of x,y,z don't shoot them.  Grocery store has plenty of other things to eat that you might like.

[northwesthunter84]

brine with apple cider or cranberry juice and salt, then rub with butter and herbs.  Wrap with bacon and roast like a turkey.  So tasty.

[CP]

I stuffed rubbed it with sage, salt and Montreal steak seasoning, stuffed it with an orange then baked it at 365 degrees until the internal temp was 160 degrees –

It was pretty good but not really worth the effort of plucking IMHO –

I’ll stick to skinning and de-boning them.