Now That Duck Season is over I have been getting requests for recipes to cook ducks that were harvested during the season. Here is a very good one from our friend in Denver.

Jack Walker
1777 Larimer Street Apt 1308
Denver, CO 80202-1546


  • 4 Teal or 2 Mallards
  • Stuffing as desired (optional)
  • Fresh Mushrooms – 10 to 15 depending on how much you like them – sliced.
  • Campbell’s Golden Mushroom soup – 2 cans
  • Port Wine – Tawny or Ruby Port
  • Wild Rice or any other type of rice


Sauce – Put the 2 cans of Golden Mushroom soup into a large mixing bowl.

Take an empty soup can and put two cans of port into the mixing bowl so you have equal amounts of port and soup.  Mix all together.


Clean and wipe out ducks. – Put about a cup or two of the sauce into the bottom of a roasting pan (I usually spray with Pam first).

Add the ducks to the roasting pan and pour a little sauce over the top of the ducks.  Add spices as needed.  (I usually put one tablespoon of sauce into the cavity of each duck to get some of the sauce inside).

Put in a pre-heated oven, uncovered, at 475 degrees for 45 minutes to an hour.

Turn heat down to 275 and put on the lid.  Add enough sauce to just cover skin of ducks.  Do not use all the sauce now.

Every 30 minutes or so check and add sauce as needed as it will cook down.  Poke the ducks to check tenderness.

After 2 hours add mushrooms and cover them with the sauce. (You should be about one hour from completion).

Do this for a total of about 2 to 3 hours and check.  Take cover off if you wish them to be more brown on the outside.

Cook rice while ducks are roasting, so all are done at same time.

Take ducks out and the mushroom sauce should be cooked down enough to be thick as gravy. If it’s too thick, thin with a little water and port, as needed.  Cook some more.


Rice, Duck and Sauce are ready. You are ready to have a great meal.

PS – My son does this recipe but likes to use Orange Juice and Orange Curacao liquor (equal parts)

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