re: Go-to Duck Recipes

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There is a way to cut the breast and leg off together, which I started doing last year after watching Steven Rinella do it with a sandhill crane.

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Link?

I like to tenderize and marinate over night then make fajitas with them or do the duck bombs wrapped in bacon, they’re hard to beat. The key is to not over cook them or they will dry out and be tough.

I recommend this book for anybody who cooks a lot of duck and geese. Has some badass recipes in it. It may make a good Christmas gift for some of yall...

Duck Pastrami
Ingredients
For the Cure:
1/4 cup Kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dark brown sugar
1 teaspoon ground juniper berries
3/4 teaspoon pink salt
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/2 teaspoon ground cloves
4 pounds skin-on boneless duck breast (about 4 large breasts each)
For the Rub:
3 tablespoons coarsely ground black pepper
1 1/2 tablespoons coarsely ground coriander seed
2 teaspoons coarsely ground juniper berries
1/2 teaspoon granulated garlic
1to 2 fist-size chunks of light smoking wood, such as apple or cherry
Type of fire: Indirect
Grill heat: Low
Directions
1.
For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.

2.
Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

3.
For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

4.
Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.

5.
Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.





Duck Prosciutto

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You can hang it in the fridge btw.


Whole roasted duck

Dry off the duck as much as possible before starting. Stuff the cavity with paper towels and then throw them away. Coat the skin with honey, salt, fresh ground black pepper and some red pepper flakes. I recommend making a sweet sauce (or use the drippings, or even just straight honey) to top the duck with once it comes out.

Preheat your oven as hot as it will go, 500 or 550. Let the oven sit for about a half hour to really get everything hot. I mean screaming hot. I'd do it in a green egg amped up to 700 degrees if I had one. Put it in the oven on a wire mesh sheet (like they have for cooking cakes) over a pan with foil in it to catch the drippings. Mallards go 18-20 mins. Woodies and other medium sized ducks, maybe 15 mins. Turn the duck over one time once the skin on top starts looking good and brown/crispy. Maybe 2/3 of the way through the cook time. If you really want to do some teal, once everything is hot all the way, turn the broiler on because you're gonna have to be even faster with them, like 12 mins or so. The idea is to try and get the skin as cooked as possible before the meat gets past medium rare. Btw turn the smoke alarm off because it's gonna smoke when you open the oven. Like I said I'd do it outside in an egg smoker if I had one. I got the one at the Phoenix in gulf shores to peg out at over 700 degrees once.

Those look amazing

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Brown dat. Cook some rice.

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I finally tried dry aging them. It’s fantastic

Marinade duck breast in Allegro wild game marinate over night. Cut up green onions fresh garlic and mushrooms. Get a bottle of sweet dry Marsala wine, beef stock and chicken stock. Cut breast into bite size pieces after marinating. Roll in all purpose flour, pan fry in clarified butter or olive oil lightly. Pour wine into pan, be careful it will flare up if pans hot. Add mushrooms, green onions and minced garlic. Add 4 ozs. of chicken and beef stock to pan. Let it reduce, pour over rice or pasta, enjoy.

you put dales on a steak?