This recipe was submitted by D. Myette (Port Elgin).

Recommended for Fall Mallard or Black duck.


  1. Cut the duck up into breast strips and legs and drumsticks parts.
  2. Coat the parts in Cajun spices.
  3. In a large cast iron skillet, melt a 1/4 pound of butter, and when hot, lightly sauté the coated duck parts for 30 seconds only.
  4. Remove the cast iron skillet from the stovetop and put in a preheated BBQ (oven would suffice).
  5. Bake in BBQ on low heat for 30-35 minutes or until browned on coating.
  6. Meanwhile, stew 2 cups of fresh (or frozen) cranberries in a saucepan with 1/4 cup water, 1/4 cup Southern Comfort, and 1 tbsp brown sugar.
  7. When the duck is cooked and the sauce is smooth, lightly drizzle half of the sauce over the duck and serve the remainder of the sauce on the side.
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