Jeremiah Doughty | From Field to Plate
For a moist and flavorful duck breast, consider a brine soak. The time it takes from start to first bite is absolutely worth it!
- 3-6 wild ducks, plucked
- 2 cans wheat beer (I used Blue Moon Belgium White, with orange)
- 2 cinnamon sticks, whole
- 4 cloves garlic, smashed
- 1 shallot, minced
- 1/2 red onion, sliced
- 2 tablespoons whole pepper corns
- 1 tablespoon paprika
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cumin seeds
- 2 dried bay leaves
- 1/3 cup brown sugar
- 2 oranges, one sliced into wedges, 2nd cut in half
- In large bowl, add all ingredients. Mix until blended.
- Add ducks to Ziploc bag and add beer brine.
- Let rest in fridge for 6-8 hours.
- Remove from beer brine, break cinnamon sticks and place inside cavity along with one orange wedge.
- Place wire rack in baking dish, and place ducks breast side up on wire rack.
- Bake in preheated oven at 375 degrees or smoker at 325.
- Bake until skin is crispy, 20-35 minutes.
- Remove from oven and let rest.
- Squeeze oranges over ducks and serve immediately.