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Anyone Cook Duck?

DirtySteve

DirtySteve

Gold $$ Contributor
I bought a duck last time into town from the Hutterite Community. (They bring a trailer into town every couple month). Does any one have any good recipes for duck..? I will be checking the Scott Rea Project You tube channel for ideas. I have one int the oven with a honey glaze but have one more.

My first duck ever...

Thanks

Steve
 
If it’s plucked with skin on, I’d season the cavity and outside (salt, pepper, poultry seasoning etc), stuff it with finely chopped apple, celery, and onion bits and bake/roast it in the oven until the juices run clear.

Even works over a fire but you’ll have to move it around a lot and won’t be able to eat the burnt skin. Not much to it other than than the time to make sure it’s cooked enough.
 
I cooked a duck following a recipe from the Good Eats TV show with Alton Brown. He shows how to render fat from the duck and he sautéed dice potatoes in the fat. I don’t eat much fatty foods, but I made the sautéed potatoes, and also sautéed 3 types of mushrooms. I had the sh*ts the next day and had to stay home from work...but damn it was a good meal. :D
 
Steve, I cook the store bought ducks, only.

wash duck

Put in a large flat baking pan and use a riser under it if you can

Rub outside of duck with olive oil

coat duck with:

Basil

Oregano

Rosemary

you can put a tad bit of paprika on the outside for a brownish color, don't over do it

Cook on 350- for 30 minutes per pound

Easy, quick
 
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If wild duck I just take the breast meat and discard the rest. No meat worth the effort really on our wild mallards that you would bother plucking for.
Check for bird shot and take out what you can find. I have smoked these first before pan frying just using either loose Earl Gray or Green tea leaves wrapped in a bit of foil in one of those cheap hot smokers. Then just either pan fry sliced breast in butter although the wife likes me to disguise the gamey taste in some sort of herby / spicy casserloe.

Store bought Duck, google is your best friend or another great website for inspiration is the TRAEGER site.
 
I just spent some time in Marathon, FL and dined on the most delicious duck I have ever had one evening. It was roasted with a honey, garlic and soy glaze. I asked the chef how she made it - 5# duck roasted for 3 hours at 250 deg. to render the fat (wonderful to fry potatoes in), then 20 minutes at 500 deg. F, basted with the soy, garlic and honey glaze (she didn't give proportions). Truly Amazing!
 
Most Ive ever eaten were way to fatty to be enjoyable. A friend soaked one in orange juice and the citric acid killed a lot of the fat and it was good.
 
Bring a pot of water, soy, honey, garlic, ginger, turmeric, and salt to a boil. Ladle the boiling soy mixture over the skin until it looks cooked. The object is to flavor and remove the natural oils from the skin so it gets really crispy. You'll see the skin blister along the way. Then put it on a drying rack, preferably with a fan on it for an hour or three. While it's drying. Reduce the liquid until it is thickened to an oil like consistency. When the duck is dry, roast it in a covered roasting pan either in the oven or a grill. Slice it against the grain and make sure some of the crispy skin goes with each serving. Drizzle or dip in the reduction. Enjoy.
 
I have eaten ducks for 50 years. Wild and domestic. I bake them in a covered dish with about 2" of apple cider at 350 deg until it is so tender it falls off of the bone. Then add vegies and cook until they are done also covered in the oven. One of my favorite meals.
 
I sure do! But I've only used it for wild duck. I bake 8-10 at the time. Plucked and singed. Stuff each one with apple slices, orange segments, onion segments, and celery. Rub them down with olive oil and put some bacon on top in a roasting dish, breast down. Poor about a cup of orange juice in. Preheat the oven to 500. Put them in covered. When you smell them cooking turn the oven down to 300 and let them cook all afternoon. When they are falling apart, pull them out, make some gravy with some of the duck fat, and cook a pot of wild rice.

Eat all you can. Save all the remaining juice and duck fat. Pick the meat off the remaining ducks. Saute some celery, onions, carrots, and colored bell pepper in bacon fat in a large cast iron frying pan. When done pour off the bacon fat. Make a roux out of the duck fat and use it to thicken the remaining juice saved from baking the ducks along with a healthy pour of whipping cream. Put a thick layer of the duck meat in the frying pan, mix in the sauteed vegetables along with some frozen sugar peas. Cut "whop" biscuits (you know, the biscuits in a cardboard tube you whop on the counter to open) in halves or thirds and cover the top and put it in the oven at the temp and time called for to cook the biscuits. When the biscuits are nicely browned, pull it out and eat some of the best duck pot pie you ever tasted.

It's not bad with pressure cooked chicken instead of the duck too.
 
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