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Baked duck platted up with yams.

Mr. Pat’s Famous Baked Duck with Yams

Mr. Pat's Famous Baked Duck with Yams
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  • 1 stick oleo
  • 4 cleaned ducks (teal, wood ducks, mallards, etc.)
  • 4 slices bacon
  • ¼ of an onion and green bell pepper per duck
  • 1 c. chopped onions
  • ½ c. chopped green bell peppers
  • 1 T. minced garlic
  • Salt, red pepper, garlic powder
  • 1 (8-oz.) sliced mushrooms
  • Steen’s Cane Syrup
  • 2-3 large yams, sliced into thick pieces (unpeeled)
  • 1 bunch green onions, chopped
  • Parsley, optional
  1. Season ducks with salt, red pepper and garlic powder (inside and outside.)
  2. Take ¼ onion and bell pepper and wrap with bacon and place in cavity of duck.
  3. In a heavy roaster, melt oleo over low heat. Add enough
  4. Brown ducks on all sides. Remove from pot and set aside.
  5. Drain off excess oil.
  6. Place roaster back over heat, add the cane syrup to cover bottom of pot. Return ducks and brown a little more . You can drizzle extra syrup over ducks as you brown them.
  7. Remove ducks again.
  8. Now add the onions, bell peppers and garlic and about ¼ c. water. Saute until they are soft. Add mushrooms.
  9. Place ducks back in breast side down. Add water that comes about ¾ the way up.
  10. Place in 375 oven, covered and bake 1 ½-2 hours. Check for tenderness and you may have to add additional water if it gets too thick.
  11. When you have about 20 minutes left, take the thick slices of yams and place them in the gravy around the ducks. Cover and put back in oven.
  12. Remove from oven and add the green onions and parsley.
  13. Serve over hot rice.

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