Miso Duck

Written by Jenny and Rick Wheatley

Prep Time: 2-8 Hours - Cook Time: 10 min

Although this recipe is written for teal, you can use the marinade on all waterfowl. I suggest breasting out and quartering out the legs on larger birds. Of course, cooking times will vary depending on the size of the bird.

Ingredients

Miso Duck

4-6 Teal, whole plucked

1/2 cup(s) Light (white) Miso paste

1/4 cup(s) Brown Sugar

1/4 cup(s) Sake (Japanese rice wine) or Chinese rice wine (not vinegar)

1/4 cup(s) Mirin

4 tbsp Mayonnaise (Kewpie mayo preferred)

Instructions

Miso Duck

Step #1 Combine miso, brown sugar, sake, mirin and mayo in a small saucepan. Turn on the heat just long enough for the brown sugar to dissolve, whisking frequently. Then set aside to cool completely.

Step #2 Spatchcock the ducks: With kitchen shears, remove the backbones from teal. Then turn birds breast side up and press down with the bottom of your palm to crack the wishbone and flatten the birds.

Step #3 Pour cooled marinade in a gallon-size zip-top bag. Add birds to the bag, seal and massage. Refrigerate for 2 to 8 hours, occasionally flipping the bag.

Step #4 Turn on oven to 450 degrees Fahrenheit. Remove teal from marinade, allowing excess marinade to drip off. Place birds on a rimmed cookie sheet lined with foil. Roast 7-10 minutes on the middle rack, or until birds are cooked to your liking. For a rosy center, take the birds out when the breasts reach 127 degrees. Allow the birds to rest for at least 5 minutes before serving.

Recipe Card

Miso Duck

Written by Jenny and Rick Wheatley Visit : Visit authors website

View Printable Page

Prep Time: 2-8 Hours - Cook Time: 10 min

Ingredients

Miso Duck

4-6 Teal, whole plucked

1/2 cup(s) Light (white) Miso paste

1/4 cup(s) Brown Sugar

1/4 cup(s) Sake (Japanese rice wine) or Chinese rice wine (not vinegar)

1/4 cup(s) Mirin

4 tbsp Mayonnaise (Kewpie mayo preferred)

Instructions

Miso Duck

Step #1 - Combine miso, brown sugar, sake, mirin and mayo in a small saucepan. Turn on the heat just long enough for the brown sugar to dissolve, whisking frequently. Then set aside to cool completely.

Step #2 - Spatchcock the ducks: With kitchen shears, remove the backbones from teal. Then turn birds breast side up and press down with the bottom of your palm to crack the wishbone and flatten the birds.

Step #3 - Pour cooled marinade in a gallon-size zip-top bag. Add birds to the bag, seal and massage. Refrigerate for 2 to 8 hours, occasionally flipping the bag.

Step #4 - Turn on oven to 450 degrees Fahrenheit. Remove teal from marinade, allowing excess marinade to drip off. Place birds on a rimmed cookie sheet lined with foil. Roast 7-10 minutes on the middle rack, or until birds are cooked to your liking. For a rosy center, take the birds out when the breasts reach 127 degrees. Allow the birds to rest for at least 5 minutes before serving.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.