Fresh Wild Duck Breast Discussion

In light of several recent duck recipie threads, I hope this adds an option for some.

There are many ways to prepare duck, and flavors of duck differ from species to its raising (farm or wild). The majority of hunters I know harvesting wild game, clean the duck in 1 of 2 ways: Picked whole, or Skin peeled back and breasted (2 breast halves cut from bone).

Many restrnts will serve u a duck breast, usually skin on..... And these are typically from a farm raised duck that has minimal "game" flavor. This is desired by some, and I understand. There seems to be a "fad" or "craze" in restrnts today that publicize "Duck Fat" as a flavor.... As a frying agent.

Its now the "in" thing, I guess. We have eaten it forever.

It is often difficult to remove the "wild" or "gamey" flavor of duck..... Some duck consumption by a novice wild game eater returns negative feedback. Prepared correctly, those eating duck for the 1st time can be "winged" into really enjoying the game.


All this long windedness is due to common threads about how to prepare wild duck. My wife required a very "non-gamey" diet when we first were married.... But after several years, she has come around to enjoying different game. (or atleast she is now saying she does). There are a couple ways to marinate wild duck to pull some "wild" from them: 1) before frying, cut and soak n buttermilk/milk and hot sauce overnight, 2) strong store bought marinades for 30 min or so such as Dales, 3) brine, etc.

I suggest trying leaving the skin/fat on periodically, or requesting it happen from friends that give u birds.

I took some pics of tonights dinner..... These duck breasts were "skin on" (meaning picked and the fat remained).

(2 Teal Breasts) (2 Gadwall Breasts) (2 Mallard Breasts)

Brought to room temp. Seasoned with Fresh Cracked Sea Salt, Fresh Cracked Black Pepper ONLY. Seared to Medium Rare over Medium-High heat in Cast Iron Skillet. Let rest 5 min, sliced and served...