Roast Mallard Ducks
Comments: Serve medium rare or roast longer if preferred well done.
Serve with wild rice and a green vegetable.
Servings: 4
  • 4 mallard ducks
  • Salt
  • Freshly ground black pepper
  • Poultry seasoning
  • 4 red apples, chopped into large pieces
  • 4 oranges, chopped into large pieces
  • 4 medium onions, chopped into large pieces
  • 2 oranges, halved
  • 2 ounces [60 mL] Cognac
  • Preheat oven to 500F [260C].
  • Rinse then pat dry ducks.
  • Sprinkle cavities liberally with salt, pepper and poultry seasoning.
  • Toss together apples, oranges and onions and fill the cavities tightly so ducks appear to enlarge in size.
  • Use 1 orange half to close opening on each duck.
  • Place on rack in roasting pan and pour Cognac over ducks.
  • Sprinkle with poultry seasoning.
  • Roast ducks into preheated oven for 10 minutes on each side.
  • Lower oven temperature to 350F [180C], turn ducks on their backs and continue roasting for 10 to 15 minutes longer.