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Introduction and Duck Advice
Posted on 1/5/13 at 4:38 pm
Posted on 1/5/13 at 4:38 pm
Long time lurker here...wanted to introduce myself. I very much enjoy listening to y'all on here as you tend to have great recipes and recommendations. Have been cooking on my own for a few years now and continue to try to push my culinary boundaries. I've gotten serious about cooking lately and made some purchases to back it up, including some nice henckel knives per the rec from this board.
Tl;dr, anyway I hunt and fish a lot, so I usually tend to cook game. I've got a large pack of teal, mallard, and grey breasts along with three whole greys frozen.
What to do with each other than the cliché cream cheese, jalapeños, and toothpicks. I'll hang up and listen, don't be too hard on me.
TIA
Tl;dr, anyway I hunt and fish a lot, so I usually tend to cook game. I've got a large pack of teal, mallard, and grey breasts along with three whole greys frozen.
What to do with each other than the cliché cream cheese, jalapeños, and toothpicks. I'll hang up and listen, don't be too hard on me.
TIA
3
Posted on 1/5/13 at 4:43 pm to beauxkner
Welcome!
I like to grill duck breasts to a slight med/rare. Olive oils, salt, pepper, and garlic. This is my favorite.
Lots of ways to use it. Stir frying is good, just add the meat once the veggies are tender, then sauce the mix.
Fried breast strips are good too.
I am sure some others will chime in with some good stuff too.
I like to grill duck breasts to a slight med/rare. Olive oils, salt, pepper, and garlic. This is my favorite.
Lots of ways to use it. Stir frying is good, just add the meat once the veggies are tender, then sauce the mix.
Fried breast strips are good too.
I am sure some others will chime in with some good stuff too.
Posted on 1/5/13 at 4:45 pm to beauxkner
Definitely "score" the duck breast.
Unlike a lot of meats, I wouldn't recommend cooking on a high heat.
After you score the breast you want to cook it skin side down on about medium in a pan. Don't add any butter or oil, you want to render the fat from the breast and let it cook in that (this is why you score the meat first)
Flip and continue to cook for another minute or so
Unlike a lot of meats, I wouldn't recommend cooking on a high heat.
After you score the breast you want to cook it skin side down on about medium in a pan. Don't add any butter or oil, you want to render the fat from the breast and let it cook in that (this is why you score the meat first)
Flip and continue to cook for another minute or so
Posted on 1/5/13 at 4:48 pm to Powerman
Thanks! Any ideas for the whole ducks?
Posted on 1/5/13 at 5:09 pm to Powerman
quote:
Any ideas for the whole ducks?
I've never cooked a duck, but the best Cajun Rice 'n Gravy I ever had was wild duck cooked in a pot. My Grandmother used the classic Cajun pot roast method. Brown it, deglaze with water, brown some more, deglaze and repeat for quite a while. She didn't thicken the gravy, but if I was making it, I would.
Posted on 1/5/13 at 7:38 pm to Stadium Rat
Pretty much like Rat said. Pot roasted ducks is the best way to do them. The other ways suggested don't work well on wild ducks because there simply isn't enough fat. Those work for domestic duck like Muscovy.
Brown really well in a Dutch oven, add an onions, salt and pepper, about half cup of water, cover and put into 350 oven for a couple hours. They will make a good gravy you can serve over rice. Thicken if you like with a little flour or Wondra flour which won't lump.
Brown really well in a Dutch oven, add an onions, salt and pepper, about half cup of water, cover and put into 350 oven for a couple hours. They will make a good gravy you can serve over rice. Thicken if you like with a little flour or Wondra flour which won't lump.
Posted on 1/5/13 at 7:40 pm to Martini
Google pot roasted wild ducks. I use only salt and pepper because that's how my friend from Houma showed me. Great eating.
Posted on 1/5/13 at 7:45 pm to Martini
No red wine? Mom did the pot roasted ducks, but used some red wine as the braising liquid.
Posted on 1/5/13 at 7:49 pm to beauxkner
For your whole ducks, go to the Recipe Thread and look at the Duck Ville Platte or Duck -n-Greens recipes. Both are very good.
Posted on 1/5/13 at 8:05 pm to Darla Hood
Yes red wine too.
Posted on 1/5/13 at 8:24 pm to Martini
During the strike season, John Fourcade, QB for the Saints, once threw an interception and scored a TD on the same play. The interceptor fumbled and Fourcade ran it back all the way. Unfortunately, there was a penalty, so it didn't count.
Posted on 1/5/13 at 8:26 pm to Stadium Rat
I'm drinking a milkshake Rat. What are you drinking?
Posted on 1/5/13 at 8:32 pm to Martini
I'm drinking some red after knocking off the white that went into the risotto...can I play?
Posted on 1/5/13 at 8:44 pm to Martini
quote:
I'm drinking a milkshake Rat. What are you drinking?
Hysterical.
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