Wild Duck in Orange Cane Syrup Marinade - Rene Beauregard House
PREP TIME: 2 Hours

The Spanish brought oranges to Louisiana from South America in the late 1600's. Once sugar cane was introduced into bayou country, these two ingredients were combined to produce a perfect marinade. There is nothing better to my knowledge for tenderizing game than orange juice and cane syrup which are both produced in Louisiana.


  • 6 small wood or teal ducks
  • juice of four oranges
  • 1/4 cup Louisiana cane syrup
  • 1/4 cup dry white wine
  • 1 tbsp chopped thyme
  • 1 tbsp chopped basil
  • 1 tbsp chopped sage
  • 1 teaspoon tarragon
  • 1 tbsp diced garlic
  • 1/4 cup vegetable oil
  • 2 cups orange slices
  • 2 cups game or chicken stock
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste

In a large mixing bowl, combine duck, orange juice, cane syrup, wine, thyme, basil, sage and garlic. Season to taste using salt, pepper and Louisiana Gold. Toss ducks well in the marinade and allow to sit at room temperature a minimum of four hours. Preheat oven to 400 degrees F. In a large dutch oven, heat oil over medium high heat. Remove ducks from marinade and brown well on all sides. Surround with orange slices and add stock. Cover and bake until tender, approximately one and a half hours. Uncover and allow ducks to brown evenly. Remove ducks and keep warm. Reduce drippings to a sauce consistency and degrease. You may wish to serve the ducks over Creole dirty rice (see recipe) and top with orange sauce.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295