Roast Wild Duck (Teal)

Roast wild duck, specifically teal, stuffed with rosemary, onion, apple, cloves, with a sauce of drippings, dry sherry and cream.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 20, 2023
Elise Bauer
Roast Wild Duck Teal
Elise Bauer

Did you know that the only way you can get a hold of wild duck in this country is by shooting it yourself, or having extraordinarily generous hunter friends who share their bounty?

It's the law. Certain migratory birds can be hunted in season, but not sold.

We were the lucky recipients of some teal ducks recently from our hunting friends Hank and Holly. I had never eaten, let alone cooked wild duck, and let me tell you, it is an entirely different experience than working with ducks from the grocery store.

What follows is a loose recipe and several notes on cooking wild duck, for my own benefit so I remember the next time, as well as for anyone else out there who may have the opportunity to cook wild duck.

For any of you who happened to be seasoned duck hunters, please feel free to offer cooking suggestions in the comments.

Wild Duck Is Best Cooked and Eaten Rare

The first thing to note is that wild ducks aren't like chickens or turkey that you have to cook until you don't see pink. Wild duck is best eaten rare.

Properly cooked, the juices run red, not clear, more like a beautiful juicy red steak. The meat itself is a deep garnet red.

If You Overcook Wild Duck, It Will Taste Like Liver

It is easy to overcook the meat, like overcooking a pork tenderloin. Except when you overcook wild duck, the meat tastes game-y, like liver.

The taste of wild duck is highly dependent on where that duck has been feeding. According to the Joy of Cooking, shallow water ducks feeding on local grains, like mallards, widgeons, and teal, can be very succulent, while diving ducks feed on fish, affecting their flavor.

Wild Ducks Have More Flavor Than Domesticated Ducks

Wild ducks are much more flavorful than domesticated ducks, as their muscles are getting a constant work-out, which is also why their flesh is so red. The taste is closer to steak than to chicken.

I experimented with two recipes, one with rosemary in the cavity and a sherry cream sauce, and the other with orange rind in the cavity and an orange juice reduction sauce. We all agreed that the rosemary recipe was great and the orange recipe wasn't worth repeating.

So, here is the recipe we liked, note that there are no set amounts, this recipe is more of a loose guideline than anything else.

Roast Wild Duck (Teal)

Prep Time 10 mins
Cook Time 12 mins
Resting 12 mins
Total Time 34 mins
Serving 1 serving
Yield 1 duck

Ingredients

  • Wild (not domesticated) whole duck(s), prepped (gutted, head and feet removed, plucked clean of feathers, shot and any bruised areas removed)

  • Sprig rosemary

  • 1 slice apple

  • Whole Cloves

  • 1 wedge onion

  • Extra virgin olive oil

  • Coarse salt

  • Dry sherry or white wine

  • Heavy cream

  • Juniper berries, optional

Method

  1. Preheat the oven to 450°F.


    stuff wild duck with rosemary for roast wild duck
    Elise Bauer

  2. Stuff the duck:

    Inspect duck to see if there are any remaining pin feathers, if so, remove them.

    Rinse the duck with water. Thoroughly pat dry with paper towels.

    Lightly stuff duck with a sprig of rosemary, an apple slice with a few cloves poked in them to hold them in place, and a small wedge of onion.

  3. Slather with olive oil and sprinkle with salt:

    Slather the duck inside and out with olive oil. Sprinkle all sides of the duck with coarse salt.

  4. Roast the duck breast side up and lower the heat to 425°F:

    Lay the duck breast up, on a roast rack in a roasting pan. Place in the middle rack of the 450°F oven. Immediately lower the heat to 425°F.

    roast wild duck breast side up
    Elise Bauer

    Cooking times depend on the variety of the duck. Teal ducks typically weigh less than a pound and cook in 10-15 minutes. According to the Joy of Cooking a mallard can take up to 25 minutes. Our duck was perfectly done at 13 minutes. Another duck we cooked for 17 minutes was slightly overdone.

    Meat thermometers are often not very useful with the small fowl because there isn't enough flesh to put the thermometer into. But if you have an instant read thermometer and can get a good read, my pal Hank suggests cooking until the duck reaches an internal temp of 135°F. If you error on the rare and underdone side, you can always put the bird back in the oven for a few more minutes if it isn't done enough.

    If you aren't using a meat thermometer, to test for doneness you can take the bird out of the oven and cut a part of it with the tip of a sharp knife. Note that the juices will run RED, and the meat will be quite red. You want the meat to be rare (wild duck only); it should look like a rare (not raw) steak. The more the meat is cooked beyond the rare stage, the more "livery" or gamey it will taste.

  5. Let the duck rest:

    Remove the duck from the oven and remove to a separate rack or plate to rest, breast side down, for 10 to 15 minutes. Remove the stuffing in the cavity before serving.

    after roasting, let the wild duck rest for 10 to 15 minutes
    Elise Bauer
    remove the stuffing from the wild duck before serving
    Elise Bauer
  6. Make the gravy:

    While the duck is resting, if there are drippings in the roasting pan, pour off the excess fat (save this wonderful fat for another recipe).

    Place the roasting pan on the stovetop, heat to medium, and deglaze with a little dry sherry or white wine.

    Scrape up the browned bits with a metal spatula. Use a metal whisk to break up the bits even further into the wine.

    Reduce and then add a little cream, (and a few juniper berries if you want an extra touch). Pour off into a gravy serving dish or little bowl.

  7. Serve:

    Serve ducks with wild rice and gravy. Teal ducks are single serving ducks.

    Note that you can get excellent stock from the duck carcass. Put the duck carcasses in a saucepan, cover with an inch of cold water, bring to a simmer, lower the heat to barely-a-bubble-simmer covered, and cook for 3 hours. Then strain the stock to a glass jar, let cool to room temperature and refrigerate. Use the duck stock in place of chicken stock for recipes.

Many thanks to Hank of Hunter Angler Gardener Cook and Holly of NorCal Cazadora for the wonderful and delicious gift of these ducks.

Nutrition Facts (per serving)
901 Calories
71g Fat
3g Carbs
58g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 901
% Daily Value*
Total Fat 71g 91%
Saturated Fat 22g 109%
Cholesterol 370mg 123%
Sodium 936mg 41%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 58g
Vitamin C 1mg 7%
Calcium 56mg 4%
Iron 3mg 14%
Potassium 684mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.