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Killed my first duck. How should I cook it?
Posted on 1/13/18 at 2:16 pm
Posted on 1/13/18 at 2:16 pm
Had a great time on my first duck hunt this morning and managed to knock down a pintail. How should I properly prepare the duck to cook? Not sure if I am going to fry or grill it yet.
Posted on 1/13/18 at 2:19 pm to PropofolPapi
Crap, first hunt and you kill a pintail. Nice work, where you hunting?
Posted on 1/13/18 at 2:20 pm to PropofolPapi
Question, how many ducks do u have to cook? That would drive me whether i do duck poppers with jalapeños or brown them and make a gravy or another slow cook type dish.
Posted on 1/13/18 at 2:23 pm to PropofolPapi
I like to go salt and pepper on a whole plucked duck, cook on a wire rack above a tray until it is med-rare, take the fat from the tray while the duck is resting, and saute potatoes in the fat.
Posted on 1/13/18 at 4:39 pm to PropofolPapi
If you're going the medium rare route (which I recommend) do NOT overcook the duck. Be very careful on this point. If you whole roast it in the oven get your oven screaming hot. If you didn't save the skin/fat when you cleaned it you're going to need to wrap it in bacon.
If you're going to cook it well done (brown gravy or gumbo), make sure it cooks for at least a couple hours to get it tender.
If you're going to cook it well done (brown gravy or gumbo), make sure it cooks for at least a couple hours to get it tender.
Posted on 1/13/18 at 6:30 pm to PropofolPapi
Season it and put a link of sausage in the cavity. You can also use apples or a variety of things. Brown it really well in the stove top. Then brown sausage then onions, bell peppers and whatever you usually use for your gravy’s. Then add water and throw it in the oven covered on 400. Check after 2 hours. If you can slide the breast meat off the cavity it’s done. Enjoy. That’s how we do it in Ville Platte at least.
Posted on 1/13/18 at 11:21 pm to PropofolPapi
Just don't over cook it. Have you had duck before? It's better flavor wise and waaaaaaay better texture wise cooked med rare then med well or more done. It will be like chewing on shoe leather if well done.
If you've never had duck before, I'd recommend doing it like a popper on the grill. Get a slice of pepper about 1/2"x4 inches long, a slice of duck breast about 1/2 thick and the same size as the pepper, and wrap it in half of a piece of bacon kept together with a toothpick. You can add cheese and marinate the meat if you want. Hard to screw those up as far as taste goes.
If you've never had duck before, I'd recommend doing it like a popper on the grill. Get a slice of pepper about 1/2"x4 inches long, a slice of duck breast about 1/2 thick and the same size as the pepper, and wrap it in half of a piece of bacon kept together with a toothpick. You can add cheese and marinate the meat if you want. Hard to screw those up as far as taste goes.
This post was edited on 1/13/18 at 11:22 pm
Posted on 1/14/18 at 4:26 pm to PropofolPapi
All my ducks are cooked in either a gumbo (rarely) or a brown gravy.
Posted on 1/14/18 at 5:27 pm to PropofolPapi
If it was a big bull drake, i would just mount it
Posted on 1/14/18 at 7:43 pm to PropofolPapi
Sooooo many folks undervalue the flavor of duck breast and just automatically divert to poppers, gumbo, or gravies. There is no comparison to those methods to the flavor of duck breast cooked steak-style in a black iron pot with a little canola oil seasoned with salt and pepper and finished with butter and garlic. Rest it for 10 minutes after cooking to medium rare. Even divers will taste similar to beef.
It really is about the cooking method. I can not stress this enough if you’ve never done it. I hadn’t before a couple years back. I’ll never go back to marinating ducks, or destroying them (IMO after cooking them this way) in gravies and the like. You would think the flavor of the breast will be just like it is cooking it every other way. It is not. I’ve never found another meat that tastes so different depending on how you cook it. Give it a try!
It really is about the cooking method. I can not stress this enough if you’ve never done it. I hadn’t before a couple years back. I’ll never go back to marinating ducks, or destroying them (IMO after cooking them this way) in gravies and the like. You would think the flavor of the breast will be just like it is cooking it every other way. It is not. I’ve never found another meat that tastes so different depending on how you cook it. Give it a try!
Posted on 1/14/18 at 7:48 pm to Fratigerguy
I like duck breast on the grill or just done in a pan with a little seasoning. BUT it’s also still good in gumbo and everything else. Doesn’t mean it’s wasting it or anything. Same goes for me with deer backstrap. I love it grilled rare like a steak, but I also like it fried or any other way.
Posted on 1/14/18 at 8:10 pm to Fratigerguy
quote:
cooked steak-style in a black iron pot with a little canola oil seasoned with salt and pepper and finished with butter and garlic
This is what I do with dove breasts when I just have a few. No better meal on earth
Posted on 1/15/18 at 2:08 pm to PropofolPapi
I usually relegated duck to appetizer status and cook it one of two ways:
Duck nuggets wrapped in bacon
- cut duck breast into pieces the size of chick-fil-a nuggets
- marinate nuggets for italian dressing for 24 hours
- wrap each piece individually in bacon and hold with a toothpick
- grill for 20-30 minutes
Duck poppers
- same cut and marination steps as above
- cut jalopeno peppers into quarters and clean out most of the seeds
- smear cream cheese into the husk
- put duck nugget on top of cream cheese
- wrap the entire thing in bacon
- grill for 20 to 30 minutes
Duck nuggets wrapped in bacon
- cut duck breast into pieces the size of chick-fil-a nuggets
- marinate nuggets for italian dressing for 24 hours
- wrap each piece individually in bacon and hold with a toothpick
- grill for 20-30 minutes
Duck poppers
- same cut and marination steps as above
- cut jalopeno peppers into quarters and clean out most of the seeds
- smear cream cheese into the husk
- put duck nugget on top of cream cheese
- wrap the entire thing in bacon
- grill for 20 to 30 minutes
Posted on 1/16/18 at 2:38 pm to biggsc
Any good Canada goose recipes? I've done poppers and put them in gumbo
but looking for other ideas.
but looking for other ideas.
Posted on 1/16/18 at 4:09 pm to LSUCouyon
Marinate in Allegro wild marinate overnight. Cut breast into strips, flour. Clarify some butter. Cut up some mushrooms and green onions, garlic. Get a bottle of sweet marsala wine, chicken stock and beef stock. Rice or fettucini. Heat butter in saucepan, add ducks, mushrooms, garlic and green onions. Put in wine, chicken and beef stock. Sauteed until thickened. Pour over rice or pasta, your welcome.
Posted on 1/16/18 at 4:59 pm to PropofolPapi
i always pluck a big duck. smoking is my preference for cooking. coat with olive oil, generous amounts of sea salt and black pepper. quarter 2 oranges and stick cloves in them and put them in the cavity. smoke till 165 internal temp.
This post was edited on 1/16/18 at 5:00 pm
Posted on 1/17/18 at 6:50 am to VernonPLSUfan
Will have to try that. Sounds great. Thanks.
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