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Duck breasts: where to find and best way to cook?
Posted on 2/13/14 at 12:44 pm
Posted on 2/13/14 at 12:44 pm
I've been craving some duck recently. The few times I've had it has been in restaurants but I want to attempt to make my own. I guess the first question is where would one find duck breast around the New Orleans area? And second, what's the best way to cook it? I know about scoring the skin first, but what's the best cooking method? Any sauce recipes to go along would be great too. 
5
Posted on 2/13/14 at 12:46 pm to Dav
Black Iron skillet is pretty tough to beat. Score the skin, salt and pepper liberally and sear skin side first in some hot hot hot oil. Cook to Rare-plus and slice on the bias.
Posted on 2/13/14 at 12:58 pm to Dav
LSUBalls had a good recipe and pic of his duck breasts he cooked. Let me see if I can find it.
Posted on 2/13/14 at 1:02 pm to Dav
Ur talkin apples and oranges.
Wild Duck does not equal Farm Duck. Balls ducks were wild.... Farm raised birds have very little wild taste.... I cook wild duck differently than stuff u will buy in stores or restrnts.
If u find duck n store, likely will be whole bird. Lots of good things u can do with that. Besh has a couple great recipies for both.
That said, skin on seared duck breast in a cast iron skillet is the tits - both wild and farm.
Wild Duck does not equal Farm Duck. Balls ducks were wild.... Farm raised birds have very little wild taste.... I cook wild duck differently than stuff u will buy in stores or restrnts.
If u find duck n store, likely will be whole bird. Lots of good things u can do with that. Besh has a couple great recipies for both.
That said, skin on seared duck breast in a cast iron skillet is the tits - both wild and farm.
Posted on 2/13/14 at 1:48 pm to Dav
Posted on 2/13/14 at 1:51 pm to Dav
Whole foods or on line D'Artagnan for 8oz breasts they sell a ton of things duck.
Posted on 2/13/14 at 3:56 pm to LloydChristmas
So is it better to get the pan red hot and sear the duck? Or the cold pan method which slowly renders the fat?
Posted on 2/13/14 at 4:00 pm to Dav
Hey my ducks! I would do a red hot pan. But as mentioned tame and wild are horses of a different color. And although I've eaten it, I've never cooked tame duck. I would think it is more forgiving and probably more versatile than wild due to the fat content.
Posted on 2/13/14 at 4:02 pm to LSUballs
Good deal. Those ducks look great btw 
Posted on 2/13/14 at 4:03 pm to Dav
They're hard to beat. Did some more a couple nights ago.
Posted on 2/13/14 at 7:00 pm to LSUballs
Center Gray Hot Skillet
This post was edited on 2/13/14 at 7:01 pm
Posted on 2/13/14 at 7:06 pm to bossflossjr
Medium Rare
Posted on 2/13/14 at 8:44 pm to bossflossjr
Nice, kids.
Posted on 2/13/14 at 8:49 pm to bossflossjr
quote:
Bossflossjr
That looks frickin sick dude. Thumbs up.
I cook my duck in cast iron like I cook my steaks.
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