Roast Wild Duck

    4 hours 45 min

    The secret to this succulent roast duck is the oven bags. Wild ducks are stuffed with fruit and onion, then slowly cooked in an oven bag with seasonings. Enjoy as an alternative roast for Sunday lunch or Christmas dinner.

    25 people made this

    Makes: 2 - 4 roast ducks

    • 2-4 wild ducks
    • fruit for stuffing, such as Asian pears, apricots, apple and onion
    • 2-4 oven bags
    • For Each Oven Bag
    • 100ml olive oil
    • 125ml water
    • 1 cube chicken stock
    • 2 bay leaves
    • 1/2 teaspoon mixed herbs
    • 3 tablespoons soy sauce
    • salt and cracked pepper, to taste
    • 2 cloves crushed unpeeled garlic
    • 1 pinch of oregano
    • 1 teaspoon garlic black bean paste
    • 1 teaspoon chilli paste
    • 1 pork spare rib (optional)

    Prep:45min  ›  Cook:4hr  ›  Ready in:4hr45min 

    1. When cleaning the ducks, make sure you trim at the joints rather than cutting bone. This will prevent putting holes in oven bags.
    2. Place each duck in a large pot or bowl filled with salted water to cover for 30 minutes
    3. Preheat oven to 200 C / Gas 6.
    4. Stuff each duck with fruit and some onion. Mix all the oven bag ingredients together and place in each bag. Place 1 duck into each bag and seal.
    5. Cook for approximately 20 minutes, then reduce heat to 120 C / Gas 1/2 and cook for another 3 to 4 hours. Make a small hole in oven bag (to vent) near the tied end so the bag can be lifted to turn ducks over.


    Wild ducks can be purchased in speciality butchers when in-season.
    Oven bags can be purchased online.

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    Reviews in English (3)


    Used different ingredients. This was really delicious. I did it in slow cooker and used wine instead of chicken stock and water. the meat fell of the bones.  -  01 Aug 2010  (Review from Allrecipes AU | NZ)


    this was so easy and delicious will do again IN SEASON  -  01 Aug 2010  (Review from Allrecipes AU | NZ)


    lovely  -  01 Jun 2009  (Review from Allrecipes AU | NZ)