The December-January issue featured a collection of recipes and tips for cooking wild ducks. One of the hunters featured in the story was Allan “Wood Duck” Richards, a fishing guide in Apalachicola, Florida, who told us his favorite way to eat ducks was “pot-fried.” Wood Duck was kind enough to share his recipe with us all. Enjoy. –The Editors
**Pot Fried Duck **
-1 or 2 small ducks plucked and cleaned (skin on)
-Tony Chachere’s Creole Seasoning
-2 large onions chopped
Season the ducks inside and out with Tony’s Creole Seasoning and garlic powder. Place the ducks in a greased cast-iron Dutch oven and add about 1/4 cup water. On a medium-low heat, cook the ducks until all of the water is cooked out and the ducks begin to sound like they are frying. Allow them to fry until the skin begins to brown, then turn the duck over and add another 1/4 cup of water. Repeat this process of allowing the water to cook out and browning the ducks until ducks are completely browned.
Add half of the chopped onion and water to almost cover ducks. Cover with the lid and cook over medium heat for 1 to 2 hours–until ducks are tender. Add the remaining chopped onion and more water (if needed) to almost cover ducks, cover and cook 1 more hour.
When done duck meat should be very tender almost falling of the bone, and the water and onions will have made a brown gravy. Serve with rice.