Raspberry Garlic Duck
This recipe is a beautiful combination of sweet and savory flavors. Mallard ducks are roasted to crispy perfection, then finished with a tangy raspberry balsamic glaze. It’s an elegant yet approachable way to prepare wild duck for a family dinner or special occasion.
Ingredients
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2 dressed mallards
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1 (14-oz.) can beef broth
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1 (16-oz.) jar unsweetened raspberry jam
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2 large garlic cloves
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1 cup white vinegar
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¼ cup balsamic vinegar
Directions
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Soak the ducks:
Place the ducks in a large bowl or pot, cover with cold water, and add the white vinegar. Let soak overnight to help tenderize the meat and mellow any strong flavors. -
Prepare the ducks:
Rinse the ducks and pat dry. Crush each garlic clove with the flat side of a knife and place one inside each duck cavity. Add a generous spoonful of raspberry jam to each cavity as well. -
Roast:
Place the ducks breast-side up in an oven-safe roasting bag. Add the can of beef broth, seal the bag, and cut a small slit in the top to vent. Set the bag on a cookie sheet and roast at 350°F for about 1 ½ hours, or until the meat easily pulls away from the breast bone. The ducks will self-baste in the bag, leaving the skin browned and crispy. -
Make the sauce:
Remove the ducks from the oven. Cut a small hole in the corner of the bag and pour off 1 cup of broth into a saucepan. Leave the ducks sealed in the bag to rest. To the broth, add the remaining raspberry jam and balsamic vinegar. Bring to a boil, then reduce to a simmer until thickened into a rich sauce. -
Serve:
Split the ducks by removing the back and breast bones. Arrange halves on a platter and spoon the raspberry balsamic sauce generously over the top. Serve immediately.
Serving Notes
This dish pairs beautifully with roasted root vegetables, wild rice, or a crisp green salad. The tangy-sweet raspberry glaze complements the earthy flavor of wild mallard, making this a memorable centerpiece for any meal.
Disclaimer: Photo and recipe courtesy of Ducks Unlimited. Visit their website for more wild game cooking inspiration: Ducks.org Wild Game Recipes.
Recipe by Donna Tonelli of Spring Valley, Illinois.
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