Roast Duck Recipe with Pineapple
2 hr 30 min
1 hr 45 min
- 4 mallards or other large wild ducks, or 6 to 8 smaller wild ducks, skin on or skinned
- 2 quarts water
- 3/4 pound mild pork sausage
- 1 cup chopped green pepper
- 3/4 cup chopped celery
- 1/3 cup chopped onion
- 4 cups cooked white, brown, or mixed rice
- 1 can (20 ounces) crushed pineapple, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup packed brown sugar
- 1/4 cup white wine
For the sauce:
- 3 tablespoons cider vinegar
- 2 tablespoons cornstarch
- 1-1/2 cups fresh orange juice
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- Dash pepper
- In Dutch oven, combine ducks and water. Heat to boiling.
- Reduce heat. Simmer 45 minutes for large ducks, 30 minutes for smaller ducks.
- Drain, reserving broth. Set ducks aside. Skim fat and strain broth. Reserve 1 cup broth for sauce. Save remaining broth for use in other recipes.
- Heat oven to 350 degrees. Grease a 13 × 9-inch baking pan; set aside.
- In large skillet, cook and stir sausage, green pepper, celery, and onion over medium heat until sausage is brown and vegetables are tender. Drain.
- In large mixing bowl, combine sausage mixture, rice, pineapple, salt, and pepper. Mix well.
- Stuff ducks lightly. Spoon remaining rice mixture into baking pan. Arrange ducks on rice.
- In small saucepan, combine brown sugar and wine. Heat to boiling, stirring occasionally.
- Brush ducks with wine mixture.
- Bake until ducks are deep golden brown, about 1-1/4 hours for large ducks, 45 minutes for smaller ducks, brushing with wine mixture occasionally. While ducks are baking, prepare sauce. To make sauce:
- In medium saucepan, blend vinegar and cornstarch.
- Blend in reserved broth and remaining sauce ingredients.
- Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute.
- Serve sauce with ducks and rice.
Serving Suggestion: If desired, set cooked ducks aside to cool slightly. Remove rice stuffing from ducks; add to rice mixture in baking pan, or combine on serving platter. Slice breast and thigh meat from ducks. Arrange over rice mixture.
More from Dressing & Cooking Wild Game:• How to Cook Wild Game Meat • Peppered Antelope Roast Recipe • Grilled Deer Loin Recipe with Brown Sugar Glaze • Squirrel Brunswick Stew Recipe • Cornbread Casserole Recipe with Doves
Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.
Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Waterfowl: Recipes.”
When you’re expecting company, this is a good recipe to prepare. Follow the serving suggestion at the bottom of the recipe, then set the platter out on a buffet table.