Merry Edwards Wines

Love Rub Liberty Duck — Listed Below these fields

Love Rub Liberty Duck

Pairs Well With


2 whole Liberty Duck breasts

Love Rub (See recipe below)

Olive oil



Split two whole Liberty Duck breasts in half for 4 pieces total and trim off the loose skin and fat. Score the skin with a few cross hatches, just skin deep, and apply Love Rub all over the duck breasts. Fry skin side down in a heavy pan with a bit of olive oil to render the fat and crisp the skin. At this point, you can set aside the duck for up to an hour or refrigerate to finish cooking later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven or in preheated pan for 4 or 5 minutes (best to serve Liberty Duck Breasts medium rare). Let rest 5 minutes, then serve. You may also barbecue the duck breasts for about 20 minutes or until the perfect degree of pink is reached.


Love Rub


2 tablespoons paprika
1/2 tablespoon coriander
1 tablespoon chili powder
1/4 teaspoon cayenne
1 teaspoon Chinese 5 spice
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons kosher salt
8 tablespoons brown sugar
1 teaspoon white pepper
1/2 teaspoon black pepper
2 teaspoons oregano
1 tablespoon thyme



Mix together all ingredients thoroughly. The leftover rub can be stored in a tightly closed container indefinitely. It can be used as a dry marinade on any type of poultry. Do not apply more than 1 hour prior to cooking.


One of Merry's favorite pairings for the Olivet Lane Pinot Noir is the flavorful Liberty Duck locally grown here in Sonoma County by fourth-generation duck farmer Jim Reichardt. For more information about Jim’s lovely ducks, go to