Slow Roasted Duck – MWF Field to Fork

Waterfowl hunters, who harvest ducks, have a number of options on how to prepare them. As a general rule ducks are to be cooked on the side of rare to medium rare to avoid having the meat dry out. However this slow roasted duck recipe is an exception to that rule. Not only does this recipe keep the meat from drying out, it also provides fall off the bone tender meat, with flavour so amazing it will be sure to get anyone to fall in love with it.

Check out this Manitoba Wildlife Federation Field to Fork segment, where Carly Deacon shares her secrets to this perfectly flavoured slow roasted duck recipe.


Celebrate the experience of hunting in Manitoba, submit your harvest to the Manitoba Master Hunter Program.
For more information on waterfowl hunting in Manitoba, visit our Waterfowl page.
For more Field to Fork recipe’s like this one, Visit Manitoba Wildlife Federation’s YouTube Page.