Just returned from my Fall Canada trip. Lots of Ducks and Geese; no Huns nor Sharptails...Geo

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RECIPE: 1/2 cup olive oil,1/4 cup red wine vinegar, 2/3 teaspoon salt, 1/2 teaspoon black pepper,4 cloves garlic minced, 1/3 cup brown sugar, dash or two of tabasco. Mix together and marinate duck overnight. Preheat oven to 450. place ducks skin side down in roasting pan. Roast on middle rack for 10 minutes. Flip ducks over roast until skin is crispy. About 5 to 8 minutes. Most important thing about this recipe is to cut out the backbone of the duck after picking so that the bird will lie flat in the roasting pan.

Last edited by Geo. Newbern; 10/20/14 05:37 PM. Reason: added something