2. Marinade

• Place the duck in a large dish or bag.
• Pour ½ cup of the sauce over it, coating evenly.
• Cover and refrigerate overnight (8–12 hours) for best flavor.

3. Cooking Method

Option A – Roasting (classic, easy):

• Preheat oven to 375°F (190°C).
• Place duck breast‑side up on a rack in a roasting pan.
• Roast for 45–55 minutes, basting every 15 minutes with fresh sauce.
• Internal temp: 135–140°F for medium‑rare breast, 160°F for legs.

Option B – Grilling (smoky, bold):

• Set grill to medium‑high, indirect heat.
• Place duck over indirect side, cover, and cook about 40–50 minutes.
• Brush with sauce every 10 minutes.
• Finish with a quick sear over direct heat for crispy skin.

4. Glaze & Finish

• In the last 5 minutes, brush heavily with the Japanese barbecue sauce finish (that glossy tare).
• Rest duck for 10 minutes before carving.

5. Serving

• Slice breast thinly, drizzle with reserved sauce.
• Legs and thighs can be pulled and tossed in extra sauce.
• Garnish with fresh orange zest or scallions for brightness.

Pro Hunter’s Tip

Gadwall has a mild, slightly nutty flavor compared to mallard. The citrus and soy balance that beautifully, while the cumin and Sriracha give it grit. If you want to lean outlaw‑style, serve it with charred green onions and a side of sticky rice or cornbread.