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Wild Duck L’Orange recipe

visitor recipe “I am anavid duck hunter and invented this recipe through various experimentation.I used the chili powder one day because I thought I picked uppaprika and found that it was much better!” – Submittedby Lisa Doricchi of Chesapeake City, Maryland USA.

Recipe: Wild Duck L’Orange

2 mallard ducks
2 tablespoons chili powder
2 tablespoons Lawry’s brand garlic salt
1 large Granny Smith apple
2 garlic cloves
2 sage leaves
1 teaspoon light olive oilL’Orange Sauce (recipe follows)

  • Sprinkle chili powder and garlic saltall over ducks.
  • Cut 1-inch slice in skin of ducks on bothsides of breasts. Puree garlic, sage and olive oil and fill inslices in skin with mixture.
  • Chop apple into 1-inch pieces and stuffinside ducks.
  • Bake at 350°F (175°C) for 1 hourand 10 minutes for slightly rare ducks.

    Makes 4 servings.

    Recipe: L’Orange Sauce

    4 tablespoons mango chutney (Major Greysbottled found in grocery store)
    2 tablespoons peach preserves (low sugar)
    Juice of one whole orange
    3 tablespoons of duck drippings from pan
    1/4 cup of red wine (Cabernet)

  • Put ingredients in saucepan and heat untilalcohol simmers off, about 6 minutes. Serve L’Orange sauce oversliced duck breasts.

    Makes about 1 cup.

    Duck l'orange for Thanksgiving

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  • Comments



    It also unlike many duck recipes- takes into account that duck is best done low and slow, especially wild duck. Wild duck does not usually have the fat that tame duck does, everything needs more help.


    Oh, I love a fabulous duck breast that is still pink in the middle, but a roasted duck that s rare is not exactly my favorite food.

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