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Roasted Wild Duck with Bourbon Fig Glaze



  • 3 Whole Ducks (Mallard, Teal, Wood Duck or Canvas Back) Plucked, Skinned, and Gutted.

  • 3 Gala Apples (diced)

  • 1 Blood Orange (unpeeled, sliced)

  • 1 Yellow Onion (diced)

  • 1 C Celery (diced)

  • 1 large Red Bell Pepper (diced)

  • 1 Tbsp. Cavenders Greek Seasoning

  • 1 Tsp. Chef Paul Prudhomme's Blackened Redfish Seasoning

  • Cracked Pepper to Taste

  • 1/2 Tsp. Kosher Salt

  • 3/4 C Whole Butter (melted)

  • 2 C Chicken Stock

  • 1 Tbsp. Minced Garlic

For the Sauce

  • 3/4 C Bourbon (I used salted caramel Crown Royal last)

  • 3 Tbsp. Fig Preserves

  • 2 Tbsp. Honey

Recipe Procedure

  • In a large bowl, toss chopped apples, onion, celery, bell pepper, salt, pepper, Cavender's, and minced garlic and mix well.

  • Preheat oven to 400 degrees

  • Stuff ducks with apple mixture, set aside.

  • Place empty Dutch Oven or roasting pan in oven for 5 minutes.

  • Remove from oven and immediately place stuffed ducks in pan.

  • Pour melted butter over ducks and add 1 C of chicken stock, sliced blood orange, and remainder of apple mixture to the pan.

  • Season with Chef Paul Prudhomme's Blackened Redfish seasoning.

  • Cover and cook for 30 minutes.

  • In a small sauce pan, over medium heat, heat fig preserves, bourbon, and honey.

  • After 30 minutes remove ducks from oven, add remainder of chicken stock and baste ducks with glaze.

  • Place Oven Temperature to 250 degrees.

  • Cover and cook for 2 hours.

  • Serve with rice.

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