Baked Wild Ducks

Serves 10-12. Recipe submitted by Becky Young, of Abbeville, is in “Mercy, It’s Good!” cookbook published by Our Lady of Mercy Cookbook Committee, Baton Rouge. You may halve this recipe if desired.

8 ducks (mallard or pintail)

Salt and pepper

8 cloves garlic, peeled for stuffing cavity

6 onions, divided (4 onions quartered and 2 chopped)

2 apples, quartered

4 celery ribs, cut in half


2 (14.5-oz.) cans beef broth

1½ cups soy sauce (I used ¼ cup)

½ cup Pickapeppa Sauce

2 cups red wine, divided

1 tablespoon minced garlic

1 teaspoon Louisiana Hot Sauce

1 cup chopped green onions

1 cup chopped fresh parsley

¼ cup orange marmalade

1 ½ cups Triple Sec liqueur

Cooked rice

1. Preheat oven to 425 F. Rinse ducks inside and outside. Pat dry with paper towels.

2. Rub salt and pepper on all surfaces of cleaned and dried ducks. Stuff each cavity with 1 clove garlic, onion quarter, apple quarter and piece of celery. Place ducks in large roasting pan, adding water to half cover.

3. Add chopped onion, broth, soy sauce, Pickapeppa Sauce and 1 cup wine.

4. Add garlic and hot sauce. Stir to mix.

5. Place pan in hot oven, uncovered, until liquid comes to a boil. Reduce heat to 350 F when boiling.

6. Turn ducks every 30 minutes for 3 hours; set oven timer if necessary.

7. If all of the ducks are not tender when pierced with a fork, remove the tender ducks and allow the tougher ducks to bake longer.

8. When sauce is reduced and thickened, return all ducks to pan and add remaining 1 cup wine plus green onions and parsley.

9. Mix Triple Sec and orange marmalade together and add to gravy.

10. Return to oven and cook another 30 minutes until the sauce is thick and bubbly. Taste sauce for seasoning and adjust if necessary.

11. Serve over rice.