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Waterfowl Recipes
Sweet & Sour Duck

Number or Servings: 6 - 8 Mallard Ducks


2 pounds boneless duck
1 cup of orange juice (fresh or frozen)
1/4 cup flour
1 teaspoon salt
dash of pepper
1/4 cup of cooking oil
1 cup water
1/2 cup catsup
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 large onion (chopped)
3 cups chopped carrots


Skin, bone and slice duck meat lengthwise into 3/16 to 3/8 inch thick strips.
Place sliced duck in a pot of boiling water for about 5 minutes.
Remove the duck meat and drain on paper towels.
Place the duck into a plastic bowl, cover with orange juice and marinate for 3-6 hours in the refrigerator.
Combine flour, 1 teaspoon salt and a dash of pepper.
Remove duck from orange juice, drain and coat with flour mixture.
Brown the meat in a pan with oil.
Combine water, catsup, brown sugar, vinegar, Worcestershire sauce and 1 teaspoon salt.
Stir the mixture into the browned meat, add the chopped onion, cover and cook over low heat for 45-60 minutes, stirring occasionally.
Add carrots and cook for 45 minutes more or until carrots are tender.
Serve over cooked wide egg noodles.

Notes & Variation:

Goose can be substituted for duck.  Other wild game meats can be prepared the same way.  Cranberry juice rather than orange juice is a better marinade for deer and elk.

Contributor:  Jerry Zeitler & Jon Manthos, RRGC