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Question about using duck in jambalaya
Posted on 1/20/14 at 8:39 am
Posted on 1/20/14 at 8:39 am
I used some duck breast fillets to make a duck and deer sausage jambalaya this weekend
Flavor and everything was excellent but the duck breasts were just kinda dry, as I predicted they would be
I tried to cook them down for a while to tender them up some and I ended up cutting them into smaller bite size pieces because I knew they wouldn't fall apart on their own
Is there anything I could do to get the meat more moist and tender?
It's wild duck FTR
Flavor and everything was excellent but the duck breasts were just kinda dry, as I predicted they would be
I tried to cook them down for a while to tender them up some and I ended up cutting them into smaller bite size pieces because I knew they wouldn't fall apart on their own
Is there anything I could do to get the meat more moist and tender?
It's wild duck FTR
4
Posted on 1/20/14 at 9:00 am to Croacka
Imo, they will always be "dry" - much overcooked chicken breasts if you cook them for extended period of time.
You could grill the duck to medium rare, dice and add to the jambalaya when you add the rice to avoid this. But, if you do that.... You will lose the "duck stock."
Can make a duck stock, then use other ducks as noted above.
Maybe other folks have a better idea, but I cook a metric ton of wild duck every year and this is my experience.
You could grill the duck to medium rare, dice and add to the jambalaya when you add the rice to avoid this. But, if you do that.... You will lose the "duck stock."
Can make a duck stock, then use other ducks as noted above.
Maybe other folks have a better idea, but I cook a metric ton of wild duck every year and this is my experience.
Posted on 1/20/14 at 9:04 am to Croacka
Cook the duck separately from the jam then mix it end to the final product. The breasts should be cooked to a rare/midrare point and sliced.
ETA cut the breasts off, debone the rest of the meat and lightly sauté, make stock with carcass and use as stock in the jam water mix.
ETA cut the breasts off, debone the rest of the meat and lightly sauté, make stock with carcass and use as stock in the jam water mix.
This post was edited on 1/20/14 at 9:19 am
Posted on 1/20/14 at 9:13 am to Croacka
Cut them is small pieces from the get go. Brown a few minutes with your sausage then proceed with Jamb process. I've done it a couple times this year at the camp and never had a problem with the duck being dry or tough.
Posted on 1/20/14 at 2:28 pm to LSUballs
Adding tomatoes to your jambalaya helps with the dry duck issue.
Posted on 1/20/14 at 2:30 pm to Degas
duck.....duck......duck.... troll...
This post was edited on 1/20/14 at 2:32 pm
Posted on 1/20/14 at 2:42 pm to Croacka
Instead of cutting into chunks, slice it real thin... Think ham.
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