Fowl......Duck a la ronge (The Easy Way)

Cooking on the Wild Side

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Fowl......Duck a la ronge (The Easy Way) #2058860 07/12/10 11:44 PM 07/12/10 11:44 PM
Joined: Apr 2010 Posts: 73 Alaska akpawpincher OP trapper
akpawpincher OP trapper Joined: Apr 2010 Posts: 73 Alaska	1 or 2 plucked and cleaned ducks (store bought or wild) 1- 8 oz jar Orange Marmalade 1- apple 1- onion seasoned salt pepper rosemary thyme Cut apple and onion into wedges and stuff the duck(s) from the tail end opening, then close the hole by staking the skin flaps shut with toothpicks, or lace with cotton twine, close the neck the same way. mix 1/2 teaspoon each of seasoned salt, pepper, rosemary, thyme. Rub the bird with the mixture on both sides. Preheat oven to 375 Grease a roasting pan with bacon grease or shortening and place bird breast side down in the pan. Coat the back of the bird with the marmalade, cover and bake for approximately 45 min. (A little longer if big or cooking two). Remove from heat and drain out any excess fat/ liquid. An inch or so in the pan is about right. Carefully turn the bird over and re-coat with rub, then spread a healthy amount of marmalade over the breast. Cover and continue baking for app 45 min. Uncover and let cook an additional 15 minutes or so to crisp the outside. Duck should still be a little med rare when done. Remove the toothpicks and discard the apple/ onion stuffing. For an additional glaze or dipping sauce, melt the remainder of the marmalade in a sauce pan on med heat. Dang good! Trapping and predator hunting since 1984: "So that others may live."