• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    180 minutes

  • Total

    200 minutes

  • Amount

    4 persons

Wilde eend met sinaasappelsaus

Preparing your own game in the Big Green Egg? Go to your poulterer, and get two wild ducks to make this delicious game recipe. You can also make life easier for yourself by asking the poulterer to pre-cut the duck breasts and legs from the carcasses for you. Optionally, take the carcasses with you, grill them at the same time as the duck legs all around on the cast iron grid of your kamado, and add them, along with the legs, to the pan. This will give the cooking liquid even more flavour!



  • 2 red beetroots
  • ½ small butternut squash
  • 1 tbsp mild olive oil
  • 1 tbsp extra virgin olive oil
  • raspberry vinegar, to taste


  • 50g white hazelnuts
  • 1 organic orange
  • 1 tbsp ground vadouvan


  • ½ shallot
  • 1 tbsp olive oil
  • 50 ml white wine
  • 50 ml Cointreau
  • 200 ml game stock
  • 1 tbsp green peppercorns


  • 4 wild duck legs
  • 1 orange
  • 50 ml white wine
  • 1 l poultry stock
  • 4 wild duck breasts


  • 300 g chickpea couscous
  • 3 sprigs of mint
  • 3 sprigs of coriander
  • 3 sprigs of parsley
  • 1 tbsp ground vadouvan
  • 2 tbsp pomegranate seeds


  1. Light the charcoal in the Big Green Egg, and heat to a temperature of 180°C.


  1. For the vegetables, place the raw beetroot on the smouldering charcoal. Insert the Stainless Steel Grid in the EGG, and place the Cast Iron Skillet Small on the grid. For crunch, add the hazelnuts to the skillet, and roast for about 5 minutes; while roasting, stir the hazelnuts occasionally, and close the lid of the EGG after each operation. Allow the beetroot to roast for about 45 minutes until done and the skin is completely blackened; turn them over occasionally during roasting.
  2. Meanwhile, finely grate the zest of the orange; save the fruit for the sauce. Remove the skillet from the EGG. Grind the hazelnuts into a crumble in the chopper of a hand blender, and mix the finely grated orange zest, vadouvan and salt to taste into the hazelnut crumble. Store the crumble in a sealed container for later use.
  3. Place the Cast Iron Plancha (ribbed side up) on the grid. For the sauce, place the Cast Iron Sauce Pot on the grid next to the plancha. Peel and chop the ½ shallot. Halve the orange kept separately, and squeeze out the juice. Add the olive oil and shallot to the pan, and fry for a few minutes until the shallot is glazed. Deglaze with the orange juice, white wine, Cointreau and game stock, and reduce to sauce consistency.
  4. Remove the Cast Iron Sauce Pot from the EGG, and pour the sauce through a sieve. Add the green peppercorns, pour the sauce back into the Cast Iron Sauce Pot, and set aside.
  5. For the duck, place the duck legs on the plancha, and grill for about 2 minutes. Turn the duck legs over, and grill for another 2 minutes. Close the lid of the EGG after each operation. Remove the duck legs and plancha from the EGG, and set the duck legs aside.
  6. For the duck, halve the orange, and squeeze out the juice. When the beetroot is cooked, lift the grid, and remove the roast beetroot from the EGG. Set up the convEGGtor, put the grid back, placing the Green Dutch Oven on top of this. Pour the orange juice, white wine and poultry stock into the pan, and add the grilled duck legs. Close the lid of the EGG, and raise the temperature to 120°C. Allow the duck legs to simmer gently for about 1.5 hours.
  7. Remove the Dutch oven from the EGG, and take the duck legs out of the liquid. Pour the liquid through a sieve, and set aside for the sauce. Remove the Stainless Steel Grid, and place the Cast Iron Grid with the Half Cast Iron Plancha on top, ribbed side up, in the EGG. Raise the temperature of the EGG to 200°C.
  8. For the vegetables, scoop the seeds out of the pumpkin half, and cut into 12 equal segments. Drizzle these with the mild olive oil, and sprinkle with salt and pepper to taste. Place the pumpkin segments on the Cast Iron Grid, and close the lid of the EGG. Grill the pumpkin for 8-10 minutes. Meanwhile, peel and slice the roast beetroot. Sprinkle the crumble on a plate. Sprinkle the duck breasts with salt and pepper to taste, and roll them through the crumble. Pour some of the simmering liquid from the duck legs kept separate into the sauce, and place the grilled duck legs in it.
  9. Turn the pumpkin segments over, and grill for another 8-10 minutes until the pulp is soft. After about 4 minutes, place the pan with sauce on the grid to warm up, and place the duck breasts on the plancha. Grill the duck breasts for 2-3 minutes. Close the lid of the EGG after each operation. Meanwhile, for the couscous, soak the chickpea couscous according to the instructions on the packet. Pluck the leaves from the sprigs of mint, coriander and parsley, and chop finely. Stir the couscous loose with a fork, and mix in the vadouvan, herbs and pomegranate seeds. Spoon into a nice bowl, and set aside.
  10. Turn the duck breasts over, and grill this side too for 2-3 minutes until the fillets have reached a core temperature of 50 °C; you can measure this with the Instant Read Thermometer. Be careful not to overcook the duck breasts, as this will give a liver-like flavour in wild duck.
  11. Remove the pan with sauce and the duck legs, pumpkin segments and duck breasts from the EGG. Drizzle the pumpkin segments with the extra virgin olive oil and raspberry vinegar to taste, and sprinkle with sea salt to taste.
  12. Place a duck breast on each plate, with a duck leg against it, and drizzle some of the sauce all around. Divide the pumpkin segments and beetroot slices between the plates, and serve with the couscous.

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