plucked-mallard-duck

Duck Plucking Tip

If you’ve plucked many ducks or other birds, then you know it’s impossible to get every little pinfeather or hair. Thankfully, it’s a simple matter to singe them off using a propane torch. Once you’ve dressed your duck, try the recipe below.  It works great with any wild or domestic duck–you won’t be disappointed.

plucked-mallard-duck

Spicy Duck

1) Rinse a whole duck and pat it dry.

2) Sprinkle the duck inside and out with the following mixture more or less to taste:

1/4 teaspoon finely ground black pepper

1/4 teaspoon freshly ground sea salt

1 teaspoon ground ginger

1 teaspoon Chinese five-spice

(To get the best flavor from the spices, combine them and grind them into a fine powder using a mortar and pestle.)

3) Use a fork to pierce the skin all over. Pierce deeply to get the spices into the meat.

4) Place duck breast side down on a roasting rack in a 3750 oven and roast.

5) When the duck has 15 minutes left to cook, baste the duck with a 50/50 mixture of honey and soy sauce.

6) When the duck has 5 minutes left to cook, baste with pan drippings.

Let duck sit for 10 minutes before carving, then serve with rice and steamed asparagus.

3 thoughts on “Duck Plucking Tip”

  1. Jim, that’s going to depend on the size of the duck. Best bet is to refer to the roasting guides found in many cook books for the time. Another thing you can do to test to see if it’s done is grasp one of the legs by the end of the bone and see if the leg moves easily in the hip socket. If it moves easily, the duck is “done,” but an additional 10 to 15 minutes probably won’t dry it out.

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