Dutch-oven duck


Boiling is generally used for older and tougher animals that won't get tender enough if you roast or stew them. Boiling is the only thing left to make something edible and enjoyable with these birds. Do not waste a young animal on this. A fryer tastes so much better than this.

Duck tastes sweeter than chicken. This recipe enhances that sweetness by braising the duck in fruit juice with carrots and sweet peas.

When you are boiling these birds, you are also making duck soup at the same time. While making soup may not the most important consideration, it should be an important one. Duck soup is delicious. I used the leftovers from this meal (carcass, bones and cooking liquid) and the remaining vegetables to make a sweet dessert soup.


Pic1: Dutch-oven duck, potatoes, peas & carrots
Pic2: the soup



This is what you need for 4 servings:

  • 1 older Pekin duck 4+ lbs
  • 1 qt fruit juice of choice
    I used a mango juice cocktail
  • 2 lb peas & carrots mix
  • 5 medium potatoes
  • S&P


Pic3: Dutch oven
Pic4: all done
Pic5: making soup

Serving suggestion:

The soup: