Skinless Duck Breast

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skinless duck breasts

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I just pan sear them and flip every so often until you reach your desired cook temp. I recently cooked mallard breasts like this until 135 IT.

Or you can just rub with evoo + seasoning and grill them

Can't speak for sous vide, but can grill or pan sear to medium rare. Or cut in stips and fry. Or duck/andouille/oyster gumbo. Or duck sauce piquant, jambalaya, fajitas. I've done all the above over the last month. I'm sure my cholesterol levels are thru da roof.

saute to medium rare, slice and make duck taco's.

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Wild or farm raised?

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Wild.

Went to my BIL's camp and my little brother (who only hunts one time a year at this camp) had his ducks breasted out instead of whole. He was going to leave it with my father but he didn't have freezer space so now I have my whole ducks and the breasts of his. I've cooked whole duck most of my life but have never used just skinless breasts before.

Skinless duck breast make good poppers if you don’t want to just seat them. Marinate them for 15-20 min or so and stuff-n-wrap.

We will see how it comes out. I decide to marinate with French onion soup, some Worcester, fresh rosemary, thyme and mushrooms then put it in the sous vide. Plan on letting it cook about 16 hours. At that time, shred the duck once it’s done.

The cooking liquid and mushrooms I’ll use in a pasta along with peas and half the shredded duck. The other Half will be used for making sammiches for work with melted gruyere, arugula, and tomato

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Good luck!

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He’ll need it

I’ve got 18 whole ducks still. So if it doesn’t go well, I go back to my normal recipes

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Dont over cook or you will get a liver taste.

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This is the problem I always run into. I've never been able to cook wild duck without it getting too dry and the gamey taste is just too much. I've never tried searing to medium rare (140 degrees?). I'll have to try that.

If you do a gumbo, do you only put the duck in at the end and barely cook it?

I definitely would have preferred the skin on, but the dish turned out alright. A few tweeks if I ever make it again.















After it finished in the Sous Vide, I removed the meat and poured the remaining into a saute pan then cooked down a little, added some flour to thicken the liquid (probably wouldnt do that again) and dropped in some peas. Once the pasta was finished cooking, I mixed the chopped duck, pea, mushroom and herb liquid and pasta together. Finished off with a little grated gruyere and chives.

Not the best dish I have ever done, but not as bad as I thought it could be once I got a little scared from reading others comments.