Uploaded November 2017 | Updated September 2026, 3 weeks ago
Dutch Oven Wild Duck
(Made in a 12” Camp Oven)
Ingredients:
4 wild ducks, cleaned (approx. 2 – 2½ lbs. per duck)
4 stalks celery, chopped (1 stalk per duck)
2 apples, halved with each half cut into 3 pieces (1/2 apple per duck)
1 yellow onion, quartered (1 quarter per duck)
1 cup dried red tart cherries (1/4 cup per duck)
1 cube butter, softened (1/4 cube per duck)
1 cup white wine (or chicken broth, or even water)
optional – salt and pepper
Directions:
1. Prepare fresh birds by removing feathers, head, feet, wings and innards. Rinse birds with cool water, removing any remaining pin feathers. Pat dry & set aside.
2. Preheat camp oven, using 10 coals under the oven and 12 coals on the lid. (325°F)
3. While oven is preheating prepare ingredients for the cavity of the birds, as noted above.
4. Coat the inside of the cavity and the outer skin of each bird with softened butter and stuff cavity of each bird with the stuffing mixture. (Celery, apple, onion and cherries) Season each bird with salt and pepper. (Optional)
5. Place birds into the preheated oven and add wine. Place lid on oven and replace coals with a fresh batch. Bake for 1½ hours, changing coals again, after 1 hour. (Internal temperature of birds should reach approx. 190°F.)
6. Serve promptly and Enjoy!!!
Total cooking time, 1½ hours
Serves 4 people
Dutch Oven Wild Duck
(Made in a 12” Camp Oven)
Ingredients:
4 wild ducks, cleaned (approx. 2 – 2½ lbs. per duck)
4 stalks celery, chopped (1 stalk per duck)
2 apples, halved with each half cut into 3 pieces (1/2 apple per duck)
1 yellow onion, quartered (1 quarter per duck)
1 cup dried red tart cherries (1/4 cup per duck)
1 cube butter, softened (1/4 cube per duck)
1 cup white wine (or chicken broth, or even water)
optional – salt and pepper
Directions:
1. Prepare fresh birds by removing feathers, head, feet, wings and innards. Rinse birds with cool water, removing any remaining pin feathers. Pat dry & set aside.
2. Preheat camp oven, using 10 coals under the oven and 12 coals on the lid. (325°F)
3. While oven is preheating prepare ingredients for the cavity of the birds, as noted above.
4. Coat the inside of the cavity and the outer skin of each bird with softened butter and stuff cavity of each bird with the stuffing mixture. (Celery, apple, onion and cherries) Season each bird with salt and pepper. (Optional)
5. Place birds into the preheated oven and add wine. Place lid on oven and replace coals with a fresh batch. Bake for 1½ hours, changing coals again, after 1 hour. (Internal temperature of birds should reach approx. 190°F.)
6. Serve promptly and Enjoy!!!
Total cooking time, 1½ hours
Serves 4 people
