Edmund Rhett’s “Go to Work” Duck
By S.C. Dept. of Natural Resources
Published: April 15, 2009
1 wild duck, cleaned
Red wine vinegar
½ medium onion
1-2 stalks celery
½ cup chicken broth
This recipe is for cooking a whole duck. Once prepared, the duck goes into a slow oven (225 degrees) for over 6 hours. It must be tightly sealed, or it will become like shoe leather.
Place duck in pan. (Use a pyrex baking dish.) Splash red wine vinegar inside and outside the duck. Drizzle olive oil over the outside of the duck and rub it in. Drizzle soy sauce over duck; sprinkle with garlic powder, salt and pepper, cayenne pepper and Emeril’s Essence. Rub all these spices into the skin. Cut an orange in half; squeeze half the orange juice on the outside of the duck, and place half inside the cavity. Stuff the cavity with pieces of apple, onion, and celery. Add a large splash of red wine. Add ½ cup chicken broth to the pan. Make small slits in the skin and push small slices of garlic inside.
Seal with aluminum foil and bake at 225 degrees for over six hours.