Orange & Sourwood Duck

The Hunt: A Morning to Remember in NE Arkansas (Recipe Below)


By: James Williams

Co-Owner at Coast to Comb

The third week of January 2026 was abuzz with the threat of a record-breaking winter storm, forecasted to impact everything from New Mexico across the South and up the East Coast. Many people responded by stockpiling the stereotypical milk, bread, and toilet paper. In areas where ice storms were a threat, others scrambled for generators, fuel, batteries and other essentials to survive a prolonged power outage. I still remember witnessing a three-week power outage in NE Arkansas after a massive ice storm plowed through in 2009.  It left inches of ice on every surface. Fortunately, this time around, the forecast predicted mostly snow for my corner of the state.

Duck hunting has surged in popularity over the last several years, fueled by social media and personalities like Duck Commander, who cast a spotlight on what was once a niche outdoor sport. This rise in popularity, combined with a prolonged dry pattern in the Prairie Pothole Region, has noticeably impacted the quality of duck hunting. While duck numbers remain relatively healthy, the highs we saw in the early 2000s feel like a distant memory.

The 2025/2026 season has been particularly tough in the Mid-South, with an extreme drought plaguing the region throughout the fall and winter. Water levels hit record lows, and the ducks felt the hunting pressure in areas that actually held water. For many hunters, especially those like myself who hunt public land, it had been a pretty disappointing season.

The forecasted winter storm had my full attention. It was slated to roll through on the night of Friday the 23rd and last until midday Sunday the 25th. Duck hunters nationwide know the rule: if it’s snowing, you absolutely have to be out there. You’ll hear hunters talk about "bluebird days" or the perfect wind for a particular spot, but no scenario performs better than snow falling as a cold front blasts through. With over 20 years of hunting under my belt, I’ve seen these scenarios play out, and I knew exactly where I wanted to go.

Saturday morning came early.  My buddy, Casey, and I left the house much earlier than usual, just in case road conditions slowed us down. We arrived at the boat launch at 5:00 AM, about an hour and a half before legal shooting light. It was 5 degrees Fahrenheit, with a north wind ripping at 25 mph, brutal wind chill and snow blowing sideways.

We made a short boat ride through the whitecaps until we reached the spot in the woods I had in mind. I had hunted this exact location in these conditions before, and it had always paid off. We tossed out a couple dozen decoys, set up with our backs to the wind, and waited for dawn.

Twenty minutes before shooting light, we heard them: mallards, pintails, gadwalls, and teal. The sound was maddeningly loud as they rose off other bodies of water for the morning flight. Seemingly all at once, ducks began to light into our decoys, into the woods around us, and up and down the tract as far as we could see. We had done it…..we were on the X.

By the time shooting light arrived, it was over quickly. Within 45 minutes, my buddy and I had reached our limits. Between us, we had nearly a full limit of mallards, filling the remaining spots with teal, gadwalls, and a beautiful pintail drake.

I have been on hundreds of hunts over the last two decades, but only a handful remain as vivid in my memory as the day I lived them. This was one of them.

If you made it this far, thank you. I hope you enjoy the accompanying recipe for Orange and Sourwood Duck.

Orange & Sourwood Duck

This recipe uses a "cold sear" method to ensure the fat renders perfectly, leaving you with crispy skin and tender, medium-rare meat.

Ingredients

  • Duck: 4–6 skin-on duck breasts

  • Dry Brine: Salt, black pepper, and garlic powder (to taste)

  • Liquid Base: 1.5 cups orange juice & 3 tbsp soy sauce

  • Sweetener: ½ cup Sourwood Honey & 2 tbsp brown sugar

  • Aromatics: 1 tbsp minced ginger

  • Heat: Red pepper flakes (optional, to taste)

 

 

Instructions

  1. Prep and Dry Brine: Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern (be careful not to cut into the meat). Rub the salt, garlic powder, and pepper into both sides. Let them brine in the refrigerator for 12–24 hours.

  2. Cold Sear: Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low. This allows the fat to render slowly without burning the skin. Cook until the skin is golden brown and crispy (about 8–12 minutes).

  3. Finish the Meat: Lightly brush the meat side with a tiny bit of olive oil, then flip the breasts. Reduce heat to low, cover the pan, and cook until the internal temperature reaches 130°F–135°F for medium-rare.

  4. Rest: Remove the duck from the pan and let it rest on a cutting board for 10–15 minutes. This is crucial for keeping the juices in the meat.

  5. The Glaze: Do not clean the pan! Use the rendered duck fat and drippings as your base. Add the orange juice, soy sauce, brown sugar, honey, ginger, and optional pepper flakes. Simmer over medium-high heat, stirring constantly, until the sauce thickens into a glossy glaze.

  6. Serve: Slice the duck and serve over a bed of rice, à la carte or with roasted potatoes. Drizzle generously with the orange-honey reduction.

 

 

What is Sourwood Honey?


Sourwood honey is often considered the "Rolls Royce" of honey. It is produced by bees that forage on the blossoms of the Sourwood tree (Oxydendrum arboreum), which is native primarily to the Appalachian Mountains in the Southeastern United States.

Fun Fact: Despite its name, the honey isn't "sour." The name comes from the tart, acidic taste of the tree's leaves.

Why it works for this recipe:

  • Flavor Profile: It has a complex, buttery, and spicy flavor with distinct notes of anise, maple, and caramel.

  • The Finish: It leaves a slight "twang" or citrusy finish on the back of the palate, which makes it the perfect partner for the orange juice and ginger in your glaze.

Texture: It is slow to crystallize and has a very smooth, heavy body that coats the duck beautifully.