Schumacher’s Duck with Thai Marinade

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


4 small ducks
3 cloves garlic minced fine
1 lemon ground coarse
1/2 tsp. thyme
1 tsp. ground coriander seeds
1 tsp. fresh ground pepper
1/4 tsp. red pepper
1/2 cup vegetable oil
1/2 tsp. ginger
1 tbsp. brown sugar

Pick ducks and clean cavity well. Combine all marinade ingredients. Place duck in large bowl with marinade. Cover and let stand 3 days.

Place duck and 1 cup marinade in roaster bag. Bake at 300 degrees for 2 1/2 hours until duck breast starts to separate from breast bone. Remove and serve with white rice.

HINT: This will spice up even more if you add hot fresh peppers to the marinade. Yes, use “pick” ducks as skinned ducks will dry out when baking.

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