About this recipe: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.
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
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)
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Method Prep:45min › Cook:4hr › Ready in:4hr45min
When cleaning the ducks, make sure you trim at the joints rather than cutting bone. This will prevent putting holes in oven bags.
Place each duck in a large pot or bowl filled with salted water to cover for 30 minutes
Preheat oven to 200 C / Gas 6.
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.
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.