Delicious Drunk Duck

Duck is one of the more “oily” birds but has a delicious flavor, and I’m not a fan of the “wild” flavors that many game birds will have…this is not the case with duck. The hardest part of cooking a duck—we always had one for Thanksgiving—is finding it available during the seasons. Many stores do not carry duck, although, this will work with other game birds, it’s particularly delicious and homey when fixed as a whole duck.

The marvelous meat of the duck is dark, and men love the dark meat of a bird…seems to be a thing among men, but it’s really juicy and a favorite. The recipe is really simple, it taste great and it has the potential to change your Thanksgiving menu from Ham to Duck!

1 whole duck (thawed, giblets removed)

2 Winesap apples (cored and quartered)

2 Golden oranges (peeled and separated)

1 onion (diced)

1/3 cup Worcestershire

2/3 bottle Peach Brandy

½ cup White wine

2 tsp Paprika

2 tsp Cumin

1 tsp Curry

2 tsp cilantro

2 tsp oregano

1 tsp Italian Seasoning

Preheat oven to 350-degrees

In Dutch oven or roasting pan, place the duck, whole, skin-on. Add remaining ingredients and cook per instructions for the duck. 

Note: It is incumbent upon the cook to drink the 1/3 of the brandy left-over from this recipe...inside joke, the drunk is not the bird...LOL