Duck Season is here!

Skin on

Bleed out in water for 12 hours

Marinade in Greek marinade for a couple of hours

Oven 350 for a few minutes - flip slip side up and broil skin crisp

Develop orange marmalade dipping sauce

Let duck rest for 10 minutes - Slice with grain

Good! I hate ducks!

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already skinned them as well

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But why? The skin on dabblers is essential. You took off the best part.

Next time, whole pluck and the filet the breast off the bone and separate the legs at the hip joint, leaving connected to the breast via skin. Then score your skin and sear skin side down in a very hot cast iron. Flip and finish in oven till medium rare.

Whole plucked:


Boneless breast meat and leg quarter connected by skin:


Scored and seared medium rare. Delicious:


But with skinless breast meat, best bet is bacon wrapped or used in a gumbo. It dries out way too damn fast otherwise. You can just cook it like a steak too but you're gonna have to really watch it to make sure it doesnt dry out and overcook.

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But why? The skin on dabblers is essential. You took off the best part.

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Normally I agree but it’s not necessarily the case with Gadwall, which he had. You get gads that have been eating a bunch of duck weed or green stuff the skin can get a little funky.

how long do you typically leave a bigger duck (mallard, pintail, etc) in the oven after you sear it?

I was looking for something simpler than a gumbo. Was interested in making a stew of some sort.

Never heard of teal in a jar. Thanks.