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Started By
Message
Recipes for ducks breasted out
Posted on 1/31/14 at 7:03 pm
Posted on 1/31/14 at 7:03 pm
Skin on breast. I need quick recipes. What you got. Kinda thinking salt and pepper and just searing it.
5
Posted on 1/31/14 at 7:11 pm to DeepSouthSportsman
Brown em
Make a gravy
Make a gravy
Posted on 1/31/14 at 7:31 pm to DeepSouthSportsman
I've seared teal and they were good, but if they aren't teal I'd probably make a gravy
Especially if you have the skin to make a nice one
Especially if you have the skin to make a nice one
Posted on 1/31/14 at 7:32 pm to jimbeam
quote:
Brown em
Make a gravy
x 2 , brown gravy with smothered onions and mushrooms
Posted on 1/31/14 at 7:34 pm to DeepSouthSportsman
Sear. Deglaze with red wine. Reduce wine along with cherries or blackberries or some shite, along with some other shite. Maybe a little rosemary and definitely plenty o garlic. Pour over sauce over duck. Drink rest of wine plus another bottle. Profit
Posted on 1/31/14 at 7:34 pm to Got Blaze
score the skin and brown the frick out of it.... make a nice gravy
Posted on 1/31/14 at 7:36 pm to DeepSouthSportsman
Do what you said and don't go past med rare.
Posted on 1/31/14 at 7:58 pm to DeepSouthSportsman
I ended up searing it with fig preserves and a little rose with a splash of red wine. It was a mallard that take over a ribeye
Posted on 1/31/14 at 8:02 pm to HebertFest08
I always make gravy and grill them. I wanted something a little different. Lsu balls recipe is awesome but I've cooked it at least 5 times in last month. It was time for a change
Posted on 1/31/14 at 8:08 pm to DeepSouthSportsman
Seared is about only way. Rare, no "wild duck" taste. You want that taste and sometimes I do, brown and make gravy or gumbo. If you dont then make it rare
BTW nice touch w/the fig glaze. Done it with venison will have to try with duck
BTW nice touch w/the fig glaze. Done it with venison will have to try with duck
This post was edited on 1/31/14 at 8:57 pm
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