Wild In The Kitchen: Roast Duck & Wild Rice

Mike Bolton | March 3, 2016


Roast Duck With Wild Rice Dressing

1 wood duck, dressed giblets

1 cup cooked wild rice

4 tbsp. butter

black pepper

seasoning salt

2 oz. jar pimentos

2 oz. jar mushrooms

2 tbsp. chopped bell pepper

1 celery stalk, washed

1 medium onion, chopped

1/4 cup chicken broth

1 apple

4 strips bacon


Soak dressed wood duck in 1 cup salt in 1 gallon of ice water. Leave skin on. Soak overnight. Cook giblets in chicken broth until tender. Cook rice in 1-quart of boiling water, drain. Melt butter in iron skillet, and add all ingredients except apple and rice. Add giblets. Simmer for 5 minutes, and then mix in rice. Remove duck from saltwater and wipe dry inside and out. Salt body cavity with seasoning salt, and add apple quarters. Stuff body cavity with rice. Place duck on its back and lay bacon strips across the breast. Wrap duck in foil, and bake at 325 degrees until internal breast temperature is 150 degrees. Remove foil, and broil until skin is crispy.


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