If you are like me, then you are a duck lover. I can eat duck for breakfast lunch and dinner. I like roast duck, broiled duck, fried duck It does not matter. I Love Duck! But until today, I have never made a Solar Cooked Duck. In the Summer Edition of American Outdoor News, we are going to make a whole, stuffed duck in our new Sun Oven. Yes, I know. When it was first suggested to me, I think I looked at them cross eyed. But, I gave it some thought and I did a little research on using the sun to cook and guess what? People have been using the sun to cook for hundreds of years! So I figured, Why not?? I have to say that I was not disappointed. The Sun Oven was incredibly easy to use and I can bring it just about anywhere. It is great for camping, RV trips, Tailgates and so much more but…..Lets get on with the duck!
Recipe:
Place the duck into the Sun Oven Pot. Dice the celery, onion and garlic and fill the duck chest cavity with the vegetables. Melt the butter and pour it over the duck, coating all of the duck. Cover the duck with your dry rub and pour about a half cup of water into the pot. Place the glass cover over the pot and place the pot into the preheated Sun Oven. Be sure to have the Sun Oven facing directly into the sun. Your Sun Oven should be preheated to 300 degrees by the time you are ready to put the duck into the oven.
Rotate the Sun Oven every 20 to 30 minutes so it faces the sun. On a sunny day, the duck should be fully cooked in about 3 hours. If it becomes overcast and the temperature drops, you might want to allow about 5 hours to cook. The best part about using the Sun Oven is that no matter how long you allow your food to cook, you will never burn it! Pretty Amazing huh? We would love to hear your thoughts on cooking with the Sun Oven.