re: Help with cooking Duck

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....woodduck, teal big ducks

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I'm rarely in the position that I have to eat a spoonie.



I don't eat the skin if it's been cooked in a gravy. If you cook it down long enough it will fall off. Take it out and discard and eat the meat. The skin makes an inedible gelatinous ball of goo imo.

Other than gravy, breast out with the skin on the top side of the breast. Season with S&P. Sear in a hot arse cast iron for a minute or two aside. Remove. Add a few diced onion, chopped mushrooms and garlic and sautee a bit. Add some fig preserves and some red wine. Let that come together a minute. Add back the breast to get a good coating of glaze, remove again. Slice thin on a bias. Top some rice with the glaze, add some green onions and a little parsley and the sliced duck. Eat, then slap your mother.