- Location
- new brunswick
shot my first wood duck today now to eat her people tell me thay taste bad but i would like to try it before i say i dont like it. so if anyone can tell me a way to cook it that it tastes really good please do tell me
first wood duck need good recipe
- Thread starter firsttimer
- Start date
Like Legion mentioned age it for a few days in the fridge.
I would also suggest soaking the breasts in some salt water.
The sal####er will pull out blood from the meat and help tenderize it.
Not too much salt, you’re not brining it, i use about tbspn of salt for about ½ gal of water.
You will notice that the water is turning bloody fast after a few hours, thats a good thing.
I like to change the sal####er again for overnight. Until the water is not as bloody.
Here is a recipe that my wife really likes.
It is super simple.
Ingredients:
2 skinned duck breasts seasoned with salt pepper a bit of olive oil.
About 2 tblspn butter
2 table spoon of Black current jam or blueberry jam (raspberry jam works if you’re in a pinch bit it will turn out on the sweet side).
About 1tspn of lemon juice
A pinch of thyme ( a few leaves, optional)
About ¼ cup chicken stock or about 1 tspn of instant chicken soup powder mix.
1tspn corn starch dissolved in a bit of COLD water, about 3 tablespoons of water.
• Set breasts out on counter to get to room temp’ , this will help them cook out evenly.
If the meat is very cold when you place it on a hot pan it will be overcooked on the outside and won’t reach temp’ on the inside.
• Put some buter in a pan and let it heat up. Once its hot place the breats in.
• This is the crucial part DO NOT OVERCOOK THEM.
Rare to medium, not more than that, this is a temp’ of about 125F internal, if you cook it longer it will be hard chewy and taste like bad liver.
It takes about 2min’ each side time wise just to give you an idea but it ultimately depends on how hot your pan is.
• Set breasts aside on cutting board , let them rest.
• While breast are resting on the cutting board add to your hot pan: 1 to 2 table spoons of butter, the jam, thyme, chicken stock or chicken soup powder and lemon juice.
• Let the ingredients combine to a homogenous state For a minute stirring to make sure the sauce doesn’t burn.
• Add salt pepper to taste
• Add a bit of the cold water cornstarch to thicken it up and turn the heat OFF
Slice the duck breasts just over ¼ inch thick. They should be nice and pink on the inside.
Plate the duck breasts on a bed of rice or by some cooked veggies or whichever way you like it.
Drizzle the sauce over the sliced breasts.
ENJOY
This is a super simple dish and looks very elegant and romantic too
I would also suggest soaking the breasts in some salt water.
The sal####er will pull out blood from the meat and help tenderize it.
Not too much salt, you’re not brining it, i use about tbspn of salt for about ½ gal of water.
You will notice that the water is turning bloody fast after a few hours, thats a good thing.
I like to change the sal####er again for overnight. Until the water is not as bloody.
Here is a recipe that my wife really likes.
It is super simple.
Ingredients:
2 skinned duck breasts seasoned with salt pepper a bit of olive oil.
About 2 tblspn butter
2 table spoon of Black current jam or blueberry jam (raspberry jam works if you’re in a pinch bit it will turn out on the sweet side).
About 1tspn of lemon juice
A pinch of thyme ( a few leaves, optional)
About ¼ cup chicken stock or about 1 tspn of instant chicken soup powder mix.
1tspn corn starch dissolved in a bit of COLD water, about 3 tablespoons of water.
• Set breasts out on counter to get to room temp’ , this will help them cook out evenly.
If the meat is very cold when you place it on a hot pan it will be overcooked on the outside and won’t reach temp’ on the inside.
• Put some buter in a pan and let it heat up. Once its hot place the breats in.
• This is the crucial part DO NOT OVERCOOK THEM.
Rare to medium, not more than that, this is a temp’ of about 125F internal, if you cook it longer it will be hard chewy and taste like bad liver.
It takes about 2min’ each side time wise just to give you an idea but it ultimately depends on how hot your pan is.
• Set breasts aside on cutting board , let them rest.
• While breast are resting on the cutting board add to your hot pan: 1 to 2 table spoons of butter, the jam, thyme, chicken stock or chicken soup powder and lemon juice.
• Let the ingredients combine to a homogenous state For a minute stirring to make sure the sauce doesn’t burn.
• Add salt pepper to taste
• Add a bit of the cold water cornstarch to thicken it up and turn the heat OFF
Slice the duck breasts just over ¼ inch thick. They should be nice and pink on the inside.
Plate the duck breasts on a bed of rice or by some cooked veggies or whichever way you like it.
Drizzle the sauce over the sliced breasts.
ENJOY
This is a super simple dish and looks very elegant and romantic too
