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Started By
Message
Duck breast ideas?
Posted on 1/28/13 at 9:14 am
Posted on 1/28/13 at 9:14 am
I have never been one to breast a duck, but I ended up with a few bags of breasts from the weekend. I found that duck bomb recipe in the long food thread. What are some other ideas? Anything using a slow cooker?
15
Posted on 1/28/13 at 9:20 am to AlxTgr
marinate them in this stuff called fajita bath for 30 min (or any other marinade you like)
salt and pepper them and sear the shite out of them in a cast iron skillet. when they are released from the pan flip them. (After a minute or so they will become unstuck so just nudge em to find out if they are ready to be flipped.)
leave them rare
salt and pepper them and sear the shite out of them in a cast iron skillet. when they are released from the pan flip them. (After a minute or so they will become unstuck so just nudge em to find out if they are ready to be flipped.)
leave them rare
Posted on 1/28/13 at 9:21 am to hardhead
That sounds good for me. Now need something for the wife and 6yo
Posted on 1/28/13 at 9:24 am to AlxTgr
duck bites (same thing as bombs) or gumbo are the only correct answers 
Posted on 1/28/13 at 9:24 am to AlxTgr
spagetti oh's
if they wont eat a duck right then cut them off
my four year old won't eat meat that is more than medium other than a roast beef poboy or something that is swimming in gravy. Start that six year old now before it is too late.
if they wont eat a duck right then cut them off
my four year old won't eat meat that is more than medium other than a roast beef poboy or something that is swimming in gravy. Start that six year old now before it is too late.
Posted on 1/28/13 at 9:26 am to AlxTgr
Made a lid gravy tee. Put dat ova sam rice an drink a milla lite
Posted on 1/28/13 at 9:26 am to AlxTgr
My kids like it fried.
Cut breasts into strips, soak them in milk for an hour or so. Season some flour with Tony's or whatever, dip in flour fry till golden brown. I do deer meat the same way.
Cut breasts into strips, soak them in milk for an hour or so. Season some flour with Tony's or whatever, dip in flour fry till golden brown. I do deer meat the same way.
Posted on 1/28/13 at 9:28 am to MSWebfoot
exactatackly..
Posted on 1/28/13 at 9:30 am to MSWebfoot
That might work.
Posted on 1/28/13 at 9:31 am to AlxTgr
panne them and batter them in eggwash then italian bread crumbs with extra parmesean cheese
then fry
then fry
Posted on 1/28/13 at 9:32 am to AlxTgr
If you like the duck taste you can do them on the pit like mini-steaks. Good for a side snack thing. Its not something to make a whole meal out of.
Posted on 1/28/13 at 9:36 am to AlxTgr
Fried can be really good. Be careful not to overcook them though, or they'll have a strong taste.
Posted on 1/28/13 at 9:38 am to AlxTgr
I take a block of cream cheese and add some water. Mix that into a dressing consistency, add diced jalepeno, peach mayhaw, pepper jelly, and the duck breasts. Line a grill basket in bacon, and toss theymarinated duck beasts in the basket. Let smoke for an hour on a slow fire. Flip occasionally
Posted on 1/28/13 at 10:02 am to AlxTgr
My dad gave me this recipe. He HATES the taste of duck and eats them this way (first time he is eating duck regularly in 72 years):
Make a strong pot of coffee and put the breast in a slow cooker with the coffee - set the cooker to medium/low all day. At end of day the breast will fall apart and be moist. He tears it up and mixes with bar-b-que sauce on buns.
Make a strong pot of coffee and put the breast in a slow cooker with the coffee - set the cooker to medium/low all day. At end of day the breast will fall apart and be moist. He tears it up and mixes with bar-b-que sauce on buns.
Posted on 1/28/13 at 10:06 am to Mid Iowa Tiger
Another way to help the taste out if you're not to fond of it is to soak them in orange juice.
We made a sauce piconne at the camp this weekend with goose, woodies, and rabbit in it and it was excellent
We made a sauce piconne at the camp this weekend with goose, woodies, and rabbit in it and it was excellent
This post was edited on 1/28/13 at 10:12 am
Posted on 1/28/13 at 10:06 am to AlxTgr
Fried.
Tenderize, soak, batter, fry
Tenderize, soak, batter, fry
Posted on 1/28/13 at 10:10 am to AlxTgr
My BIL made some duck empanadas that were insanely good. Used the roll out pie crust and blended the cooked duck breast with onions and bell peppers before adding a bit of cream cheese. Cumin and smoked paprika were the only strange seasonings. Real, real good. Real.
Posted on 1/28/13 at 10:12 am to hardhead
that sounds delicious
Posted on 1/28/13 at 10:15 am to AlxTgr
Search bossflossjr's recent recipe from the F&D board. He posted it a couple of weeks ago. It looked amazing.
Posted on 1/28/13 at 10:18 am to Gaston
quote:
duck empanadas
I think I will be trying that next time I defrost some breasts...
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