Roasted Duck Recipe is a fairly easy delicious way to enjoy your waterfowl harvest. You might be reluctant to cook duck for the first time, you might think it will be tough or “gamey”. Please try this delicious duck recipe! We have used this recipe with wood ducks, black ducks, and mallards, awesome every time. If you do not have Myron’s 20 Gauge Game sauce on hand, you can get it at Sportsman’s Table here. ( You can also use teriyaki sauce in a pinch, but we recommend having Myron’s 20 gauge game sauce on hand. It does not perish and is great on a variety of game meats.) This duck recipe will make you a believer in the joys of dining on waterfowl.Share This:
Roasted Duck Recipe
By January 22, 2015Published:
- Yield: 2 Servings
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
Roasted Duck uses a salt brine to pull the "gaminess" from the duck breast, adds bacon for moistness, and vegetables to complete a delicious meal.
- 2 breasts one black duck
- 2 cups water
- 1 tsp. salt table salt or sea salt
- 1 tsp. Myron's 20 Gauge Sauce Sportsman's Table Item # MWR03203
- 1 T. extra virgin olive oil
- 1 small sliced onion
- 1 slice bacon uncooked
- pinch ground black pepper
- pinch garlic powder or minced garlic
- 1/2 sliced apple any type, Fugi was good
- 2 carrots cut in large 2 in. chunks
- 2 small potatoes cut in large 2 in. chunks
- pinch salt
- Mix 1 tsp. salt with water. Place duck breasts in salt brine. Add Myron's 20 Gauge Game Sauce. Let sit for 24 hours. Drain and repeat for another 24 hours. Coat bottom of roasting pan with olive oil. Place sliced onions on bottom of the pan. Put duck breasts on onions, sprinkle with pepper and garlic. Cover breasts with a strip of bacon. Place veggies around breasts. Place sliced apples on top. Sprinkle with a pinch of salt. Bake at 450 degrees for 40 min. Slice duck breasts thin and serve with veggies.
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