Schumacher’s Duck with Thai Marinade




Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef

Ingredients:

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.

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.