There’s no better way to enjoy the bountiful foods of wetlands than this wild dish! Wild duck, cranberries, and wild rice are all products of wetlands. When cooking wild duck, it is important to not overcook the meat as overcooking will bring out a very gamey flavor. Instead, aim for a nice pink in the center. A wine with high acidity to cut through the rich flavors pairs best. Try Beaujolais, cabernet sauvignon, or sangiovese.
Serving Size: 4
- 4 ducks- halved with skin on
- 1 cup wild rice
- ½ cup onion, chopped
- 2-3 garlic cloves, minced
- 1 can cranberry sauce
- 3-4 slices of thick cut bacon, chopped
- 1 tablespoon olive oil
- Weber® Honey Garlic Rub
- Onion powder
- Preheat oven to 350°F.
- Score skin on duck breasts. Season both sides with Weber® Honey Garlic Rub, onion powder, salt, and pepper. Set off to the side.
- In one pot, cook rice according to directions. (Do not use the seasoning packet if it is included.)
- In another pan or skillet, render chopped bacon over medium heat. Drain some bacon fat out but not all. The fat will provide extra flavor, but the more fat the greasier the rice will be.
- Add chopped onion and cook for about 5 minutes.
- Add garlic, about 3 tablespoons of cranberry sauce, and rice. Stir, allowing cranberry sauce to reduce in rice mixture. Add salt and pepper to taste.
- Reduce about 3 tablespoons of cranberry sauce with water in microwave or on stove.
- Over medium-high heat, heat olive oil and brown ducks skin side down for 5 minutes and 1-2 minutes on reverse side. Place into glass pan skin side up. Drizzle reduced cranberry sauce over ducks.
- Bake in oven, being careful not to overcook. For smaller ducks, 10 minutes. For larger ducks, 15-18 minutes.