How to make duck less ducky

arnott1t

arnott1t

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Well I've collected quite a few ducks now and I'm looking for some good recipies. Last night I shake n baked 3 sets of duck brests and was none to impressed. Not sure if I just havn't aquired the taste yet or if there is a better way to cook them. Looking for some easy recipies that are very tastey. I've tried the marninated duck wrapped in bacon on BBQ and it was pretty good. Just looking for something a little easier maybe or different. Whenever I eat the duck it always tastes a little irony almost. Has a very distinct taste not sure what it is. All the ducks I have are Mallards.

Thanks
Tyler
 
^ Exactly. Most people way overcook duck. It's NOT chicken. Duck breast is almost closer to cooking steak than poultry.
 
Never more than med rare with duck. It tastes "livery" well done.

Try this one guys.It's a way of cooking ducks and geese that will appeal even to people who say they don't like waterfowl but still has enough of the duck flavor to appeal to those of us who do like it. Try this out, you won't be disappointed with the results.

Step one: Pluck the breast of a medium to large duck and singe of the pin feathers.
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Step 2: Cut the breast off the bone in one piece so that you have the 2 halves still connected by the skin.
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Step 3: Cut a crosshatch pattern on the meat side of the breast but be carefull not to cut all the way through. Season meat side well with salt and pepper, cajun seasoning, or my favorite --OLD BAY.

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Step 4: Put your favorite stuffing in the breast and tie the breast up with butcher string as shown (skewers or good sharp tooth picks can be used to hold it together too ). The stuffing shown is just ritz crackers, salt, pepper and parsley. But I've used fruit, herb, and sausage stuffings too.

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Step 5. Roll in a light dusting of flour and deep fry at about 345-350 until the skin's really nice and brown(or roast at 425 for 20 minutes -- baste with oil or butter as she's going). Take out of oil, drain, dust with your favorite seasoning salt or spice and let sit about 5 minutes before taking off the string and slicing. Should be medium rare when done. I serve this with a drizzle of sauce made from lemon juice, mayonaise, capers, green onion, salt/pepper, hot sauce and worchesteshire.

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ok

I think I must be over cooking it then. MY concern was that any under cooked bird was bad. I have been cooking to well done every time. I wasn't sure if I should not cook it till just med rare or so....now I am. One thing I have noticed on less than well done ducks is that there is still alot of blood or juice in the meat. Is this ok to consume. I would guess so but I would only be guessing.

Thanks,
Tyler
 
arnott1t said:
I think I must be over cooking it then. MY concern was that any under cooked bird was bad. I have been cooking to well done every time. I wasn't sure if I should not cook it till just med rare or so....now I am. One thing I have noticed on less than well done ducks is that there is still alot of blood or juice in the meat. Is this ok to consume. I would guess so but I would only be guessing.

Thanks,
Tyler
Click to expand...

The juices are fine to consume. Duck doesn't get salmonella or e. coli bacteria in the meat like chicken and beef. If you or others are sqeamish about the red juices, try this:

Med hot (6 or 7 on dial) cast iron pan and sear salt and peppered breasts (skin off) for no more than 3 minutes a side. Put them on a plate and keep them warm. Don't clean frying pan

make a sauce out of the juice of one orange (around a cup), some minced fresh ginger (about a tablespoon), soy sauce (2 table spoons), brown sugar (2 table spoons), and a couple of table spoons of Grand Marnier (optional but GOOD). Throw it all in the frying pan you used for the duck breast and mix it around till it thickens. Slice the duck breasts up and spoon the sauce over them. It covers up the appearance of the blood and makes the meat taste even better.
 
Duck breast shoudln't be cooked well done, which is why you are getting that iron/liver taste.

The legs can be slowly braised until they are dropping off th ebone, though.

Good pics on boning abreast, I wonder why you cross hatch the flesh, instead of the skin?

Most of the time the skin is cross hatched to allow for rendering of fat as well as expansion (like pricking sausage skins):)
 
Gatehouse said:
Good pics on boning abreast, I wonder why you cross hatch the flesh, instead of the skin?

Most of the time the skin is cross hatched to allow for rendering of fat as well as expansion (like pricking sausage skins):)
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For that dish it lets you get more stuffing and seasoning into the breast and allows faster heat penetration from the deep fryer. Otherwise you get very crispy duck outside and completely raw duck inside. I do cross hatch the skin of fattier ducks that I roast or pan fry.

And yeah I save all the legs of my ducks seperately and make Buffalo style duck legs. Beats chicken wings hand down.
 
So what color should the meat be in the center of a breast when it is done cooking? Am I looking for pink or red or just turned brown?


Thanks
 
Duck is my favourite wild meat. I never try to grt rid of that "gamey" taste as that is what I like. The guys above are right though about cooking the meat to just pink.
Next time out, try plucking a few and roasting them, just season and maybe add an orange and an onion in the cavity....roast to medium.
Slice breasts as thin as possible, thread onto bamboo skewers,BBQ, and serve with a peanut sauce.
Duck makes good soup also. I like to make duck minastroni.
Smoke the breasts/whole duck or make jerky.
These are just a few of the ways I like to prepare duck, just remember....DO NOT over cook.

sjemac.....great pictorial, thanks, I wass looking for that recipe from last year.

DF:D
 
sjemac said:
Never more than med rare with duck............I serve this with a drizzle of sauce made from lemon juice, mayonaise, capers, green onion, salt/pepper, hot sauce and worchesteshire.
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Here are a few to try out, they all are real good, My favorites are the diver rice and the crockpot duck.




Duck Julius

2-3 ducks
1/3 cup canola oil
4 cups onion, chopped
1 large green pepper, chopped
4 cloves of garlic, chopped
water
cornstarch
cooked rice

In a large pot or Dutch oven brown ducks on all sides in oil. Add onions pepper, and garlic and saute until clear. Cover duck with water, simmer 2-3 hrs. or until tender. Remove ducks, and when cooled enough to handle remove meat from bones. Discard bones. Thicken pot juices with cornstarch mixed in a little water, return meat to thickened pan gravy. Serve over hot white rice.



Diver Rice

3 diver duck breasts cut into 3/8 inch cubes
1/2 cup soy sauce
1 onion chopped
1 clove garlic crushed
1-cup celery chopped
1cup green peas (frozen)
3 cups cooked white rice
1-cup mushrooms sliced


Marinate meat in soy sauce and crushed garlic for 15 minutes. Heat oil in a wok and add drained meat and garlic. Stir-fry for a few minutes; add onion, celery, peas and mushrooms. Stir-fry until mushrooms are cooked. Add rice and serve.




Goose Pot Stickers


2 lbs. Goose breasts
1 lb. Boneless leg meat
1 ½ cups cabbage
2 Tbs. ginger root
2 Tbs. green onion
2 Tbs. fresh cilantro
2 Tbs. Sesame oil
1 Tbs. Chili oil
1 Tbs. garlic, chopped
1 Tbs. salt
1 tsp. white pepper
Wonton wrappers.
Oil for frying

Sauce

1 ¼ cup water
1 cup soy sauce
1 cup Mirin or sweet Sake
½ cup rice vinegar
¼ cup brown sugar
1 Tbs. chopped Garlic
1 Tbs. Fresh grated ginger
Cornstarch and water slurry

Combine all ingredients except cornstarch slurry, heat to boiling, and simmer 15 minutes. Add cornstarch slurry and cook until thickened.


Chop all ingredients in a food processor except for cooking oil and Wonton wrappers. Place a tsp. of the mixture in the center of a wrapper, fold and seal. Repeat until all meat mixture is used up. Steam wrapped packets for 5 minutes then fry in hot oil until browned.



Crock Pot Ducks/GOOSE



2 Mallards or Goose breasts
1 Large onion chopped
2 Ribs celery chopped
6 Slices bacon
3 Cups water
1 tsp. Poultry seasoning
2 chicken bouillon cubes
1 tsp. Worcestershire sauce

Salt and pepper each duck to taste , put in crock pot half of onion and celery, place outer half in duck cavities. Cover duck breasts with bacon. Dissolve bouillon cubes in water, add to crock pot. Add poultry seasoning and Worcestershire sauce. Cook for approx. 8 hours. Remove ducks remove meat from carcass , cover with Orange sauce . Serve over rice.


Orange Sauce

1 cup fresh orange juice
¼ cup Sugar
1 tbs. Corn starch

Bring orange juice and sugar to boil , add cornstarch mixed in a little water .Stir to thicken . pour over ducks.



Dutch Apple Duck


1 duck
1 cup uncooked rice
1 medium onion, quartered
2 cups apple, sliced
2 cups apple sauce
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1 Tbs. Sugar
1 tsp. vanilla
4 tsp. vinegar
3 Tbs. butter
1 tsp. honey
4 peppercorns, crushed

2 days ahead clean duck and stuff with onion and rice refrigerate overnight. Remove rice and onions, discard. Stuff with sliced apples and a pinch of cinnamon, refrigerate overnight again.
Before baking. Mix applesauce, nutmeg, cinnamon, sugar, and vanilla and add to the apples in the cavity. Rub duck with salt and pepper and place in a floured cooking bag. Add butter, peppercorns, vinegar, and honey in the bottom of the bag. Seal and puncture as per bag instructions. Bake 15 minutes per pound at 375. Remove duck from bag and baste with the bag juices. Serve over a bed of wild rice.



Stir Fry Duck Breasts


2-4 Duck breasts, cut into 1-inch pieces
1 Tbs. Soy sauce
1 Tbs. sherry
1 Tbs. corn starch
1 medium onion, chopped
½ cup oil

Mix all ingredients cover and refrigerate for 30 minutes. Cook in a hot wok until duck is just done, it should be slightly pink inside. Do not over cook. Serve over rice.



Company Roast Duck


2 mallards
6 slices of bacon

Stuffing
2 eggs
6 cups soft bread cubes
1 cup celery, diced
1 cup onion, diced
1 cup seedless raisins
1 cup pecans, chopped
½ cup heated milk
½ tsp. salt

Basting sauce
1 cup ketchup
½ cup Worcestershire sauce
½ cup A-1 sauce
½ cup chili sauce
Heat milk and beat eggs; combine both with breadcrumbs, celery, onions, raisins, pecans and salt. Preheat oven to 350. Fill ducks with stuffing and close. Place in an uncovered roast pan breast up. Cover each duck breast with 3 slices of bacon and baste. Roast 15-20 minutes per pound basting 2 to 3 times.
 
crock pot

my Wife made a crockpot Duck dinner similair to the one above. she is curious because it tasted to her almost like lamb. is duck supposed to taste like this or was the duck simply cooked to long? thanks!
 
I take mine out of the freezer, thaw overnight, marinade in Italian salad dressing next day, then before BBQing wrap a piece of bacon around each breast and BBQ.........mmmmm, tasty. Gonna make some tomorrow night.
 
No Duck Taste

Hello, Greeting from Kenora Ont. The best way to cut the Wild Duck taste is to bake your duck one of two ways. 1/ when you bake whole cleaned duck , stuff onion and potatoe in cavity and pour about 2 inches of 7-up in pan as it cooks, 300,d about 1.5 hours, pull out, take out cavity material and enjoy!!!

2/ same method, place about 1/4 inch of unsweetend apple sause with a teaspoon of garlic power on top, bake 300 1.5 hrs, take out and enjoy, no wild duck taste.!!!
Peter
 
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