Anyone Cook Duck?

+1^^^ He's got the methodology right. Also great with a spoonful or two of orange mamalade (sp?) as a glaze, or over the top of the duck. Great stuff ……. properly prepared.

Ackleyman has a good recipe too. WD

 

Duck in red wine. In a cake pan (Cake R Rectangular) put 2 cups of rice, 1/4 lb butter, 3 tablespoons soy sauce, 1 cup shiitake mushrooms, 2 table spoons Tony C's, 1/2 onion diced, 1 bell pepper diced, 1 bottle (cheap) red wine, duck split in half, skin side up, 2 cups water. Coat skin side of duck with mayonnaise before putting in the pan. Cook at 350 deg until little liquid left.

 

I have a friend that takes his duck breasts, slices them like deer steak-fingers, soaks them in vinegar then fries them battered like steak fingers. Those come out very good too.

 

Inject with mixture of chicken broth, garlic powder, old bay crab boil, and finely ground black pepper. Heat broth and spices in small pot on med-low for 10 minutes, and then let cool to room temperature before injecting into duck. Cook in smoker at 225F

 

Wild Mallard sliced breasts stir fried in butter/olive oil with onion, green peppers and soy sauce. Never any leftovers with my kids!

 

The only wild duck I can say I ever truly enjoyed was at a "shore lunch" on Lake of the Woods, just above International Falls, in Ontario. I used to take a group of customers up there for a combination fishing/duck hunting trip every fall for many years. We always had "shore lunch". Normally we would hunt first thing in the morning, then fish to catch enough for lunch. This one morning the ducks (buffle heads & golden eyes) were flying like crazy and we had lots of ducks but we didn't have many fish at lunch time. So one of the guys asked the guides to "breast out" some ducks and cook them instead of fish.

So they did maybe 20 (there were 9 of us), cut them into large cubes, dipped them in the standard fish breading (egg and canned milk, then corn flake crumbs). They then fried 1# of bacon in yesterday's grease (the standard procedure) and fried the duck. It was amazingly good! You would never have known you weren't eating battered and fried beef steak chunks.

I'm sure much of it was the setting, because I've tried the same thing at home in my quest to find a way to make wild duck edible and it just wasn't the same.

 

my friend used to cook it in a cherry sauce that was great !! I would love to have that recipe it was fantastic!!

 

Not my question, but I appreciate the recipes. I have 3 Muscovy ducks overstaying their welcome - starting to push around the chickens .

 

The biggest mistake people make when cooking duck is they overcook it. You want to serve duck rare to med rare at max. And like any game serve it hot right away as you are carving it don't let it sit.

 

My friend, the late Andy Kosmac (who was the center for Y.A. Tittle at LSU) smoked duck. He used indirect heat and hickory and charcoal to slowly cook the duck all night. It was my favorite and I haven't eaten any for a long time. It was a lot of trouble but was very tasty. PS- Andy is shown with a group of Cub Scouts during an adventure on his farm. He showed them the animals, the Indian Mounds and let them ride on his farm trailer. He was quite an athlete (was signed by Green Bay Packers after college) but more importantly, he was a great man. Please excuse my taking over of your thread, but the mention of cooking ducks brought back many memories. James Mock

 

Ithink more wayerfowl are cooked wrong than ever right. Then they do taste like dried out shoe liver. Fortunately my wife is from an old Eastern Shore family and learned how to cook as a child- she's still damned good. Ive been sitting here drooling on my keyboard reading all these great recipes, they are wonderful!!!
One of my favorites has been a currid goose breast salad that she makes, originally with left overs. But, I do the salad as a first run though , its that good. I dont have or know the recipe and I dont know if its written down. I can remember the rice, curry, peas and or sugar peas. Well we get back to MD , gonna have to dig some breasts out of the freezer.
Great thread!

 

"Soaking" them in yellow mustard instead of vinegar works very well too.

 

We soak overnight in milk in the fridge. Leave the skin on and scrub clean.
While doing this, put 1 or 2 cans of crannberry sauce, (the kind w/the thick liquid and crushed berries in it) in a sauce pan and reduce to thicken.
After sauce is reduced, we put the breast or whole duck on the the broiler pan and apply sauce liberally and bake @ 400 degrees for 10 to 12 minutes.
Half way thru cooking, brush on more sauce. For a side we do boiled baby reds, skin on served w/ garlic butter. Very nice flavor combination. Sauce doesnt overwhelm duck, and vice versa

 

This!!!! and I will add one more tip...when you put it in the smoker completely coat the entire thing with honey and sprinkle with black pepper and mesquite seasoning. Lay several bacon strips over it and get ready for one of the best duck meals you have ever had.

 

I do smaller ducks like woodies & teal whole in the ol' crotchpot. I hit the wife's spice rack, put em in the pot & walk away for several hours.

 

I can see that too. 2/3'rds of the mustard taste is vinegar anyways. It's how I usually do my catfish before frying them, coat them in mustard then roll them in cornmeal.

 

What he said! Teal and wood duck are my favorites! Cut the breasts out and wrap in bacon with jalepeno and cream cheese!

 

Olive oil, basil, oregano...that is all you need . I use those 3 on most everything. You must be italian...too !

 

Oh! Them duck pluckers plucking them ducks. Plucking them Mallards plucking them Coots. Plucking them feathers out by the roots.
After a long day shooting ducks on the Wind River this and a few beers was our anthem.

 

Steve, here is some grilled wood duck breasts with wild rice. I marinated it just how I do my steaks and cook it rare. My wife makes a sauce with either black cherry or strawberry jam with balsamic vinegar, brown sugar, soy sauce, garlic salt, and onion powder