If looking for an interesting new way to cook game birds, try a salt crust. This salt-crusted rosemary duck is a perfect example. It literally locks in the juices, making for a delicious whole-bird cooking method.
Not only does the salt add flavor and trap moisture, but it is also a beautiful presentation. Serve the ducks in the crust, break them open, and carve (do not eat the crust).
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
Salt-Crusted Rosemary Duck Recipe
- 3 cups salt
- 3 cups flour
- 1 cup water
- 2 medium ducks dressed
- 2 sprigs rosemary
- 4 cloves garlic
- 1 egg beaten
- camp oven
- Preheat the oven to 350 degrees F (177 degrees C).
- In a large bowl, mix the salt, flour, and water until a stiff dough is formed. Add more water if needed. Divide the dough into 2 equal parts.
- On a floured surface, roll the dough out so it is large enough to fold over the whole duck.
- Stuff the ducks with the rosemary and garlic. Place the duck on top of a rolled crust, breast-side down. Fold the crust over and lay seam-side down in a greased casserole pan. Repeat with the remaining duck.
- Brush the egg over the top and sides of the wrapped ducks.
- Bake for 75 minutes. Serve.