Help with cooking Duck

Wild or tame?

Try turning your oven up high (425-450 or so) for the first couple minutes right when you put the duck in. Then turn it back down to finish him. I find when doing this it helps crisp the skin.

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....woodduck, teal big ducks

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I'm rarely in the position that I have to eat a spoonie.



I don't eat the skin if it's been cooked in a gravy. If you cook it down long enough it will fall off. Take it out and discard and eat the meat. The skin makes an inedible gelatinous ball of goo imo.

Other than gravy, breast out with the skin on the top side of the breast. Season with S&P. Sear in a hot arse cast iron for a minute or two aside. Remove. Add a few diced onion, chopped mushrooms and garlic and sautee a bit. Add some fig preserves and some red wine. Let that come together a minute. Add back the breast to get a good coating of glaze, remove again. Slice thin on a bias. Top some rice with the glaze, add some green onions and a little parsley and the sliced duck. Eat, then slap your mother.

that looks awesome!

Um, hey, can we be friends???????

that looks awesome...im gonna give that a try....i will admit im getting a little tired of just the gravy its just the only thing my family has ever done along with duck bombs

im gonna try to venture out a little more

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im gonna try to venture out a little more

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Dew it. You won't regret it.

Nice. I got a whole speck I need to cook this week.

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got a whole speck I need to cook this week.

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Look at the "Duck Ville Platte" recipe I put in the book. Just go low and slow for 3 hours on the goose. Damn good.

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Look at the "Duck Ville Platte" recipe I put in the book

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Oteece, I've cooked your Duck Ville Platte enough I don't think I need to look at the recipe. It is indeed damn good.