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Cooked some duck #5437300 11/22/14 08:41 PM
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Ben Lilly Offline OP
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Aged a week or so then plucked and cleaned. Stuffed with onion and a few garlic cloves. Salt, pepper and thyme inside and out.


Lightly browned in rendered duck fat.


Deglazed pot with 1/2 cup sherry, added ducks back in and filled with duck stock.


Cover and cooked on low for 90 minutes.
Took ducks out and prepared brown gravy from braising liquid, added ducks back breast down for 20 minutes.

Ended up with this.












Re: Cooked some duck [Re: Ben Lilly] #5437602 11/23/14 12:16 AM
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TEXAN1970 Offline
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How did it taste ?

Re: Cooked some duck [Re: TEXAN1970] #5438104 11/23/14 06:09 AM
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Dave Speer Offline
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Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh

Re: Cooked some duck [Re: Dave Speer] #5438164 11/23/14 11:05 AM
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Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


lol ain't that truth- teal and woodies are great pan seared w garlic rare- everything else sausage


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Take a kid Huntin
Re: Cooked some duck [Re: Ben Lilly] #5438169 11/23/14 11:23 AM
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Ben Lilly Offline OP
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It was pretty good for some canvasback.

Re: Cooked some duck [Re: Dave Speer] #5438197 11/23/14 01:05 PM
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Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.

If you've hunted antelope that feeds primarily on sage, you should know the trick to prepping the meat. Works the same with ducks, even the infamous mud mallard.

A lotta folks I've hunted with said they don't like duck because of the taste and gave me their birds. One taste of duck properly prepared, they started keeping their birds. It's that good.

Re: Cooked some duck [Re: Ben Lilly] #5438278 11/23/14 02:27 PM
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I can't make myself eat a bird rare.

Re: Cooked some duck [Re: aerangis] #5438368 11/23/14 03:29 PM
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Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.


I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like.

Re: Cooked some duck [Re: aerangis] #5438377 11/23/14 03:34 PM
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Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.

If you've hunted antelope that feeds primarily on sage, you should know the trick to prepping the meat. Works the same with ducks, even the infamous mud mallard.

A lotta folks I've hunted with said they don't like duck because of the taste and gave me their birds. One taste of duck properly prepared, they started keeping their birds. It's that good.


I have a great brine but how long do you age them and for how long. Thanks.

Re: Cooked some duck [Re: Ben Lilly] #5438410 11/23/14 03:57 PM
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I age them for 10 days and don't use a brine. No liver taste no problems.

Re: Cooked some duck [Re: Dave Speer] #5438520 11/23/14 05:22 PM
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Originally Posted By: Dave Speer
Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.


I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like.


You don't like chicken fried steak? That's almost unamerican

Re: Cooked some duck [Re: Erichugh22] #5438664 11/23/14 07:10 PM
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I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like. [/quote]

You don't like chicken fried steak? That's almost unamerican [/quote]

That's not only un American, I think that's communist mad roflmao


There is time, and you must take it, to lay your hand on your dog's head as you walk past him lying on the floor or on his settle, time to talk with him, to remember with him, time to please him, time you can't buy back once he's gone" GBE
Re: Cooked some duck [Re: Ben Lilly] #5438668 11/23/14 07:15 PM
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Originally Posted By: Ben Lilly
I age them for 10 days and don't use a brine. No liver taste no problems.


Many thanks so wrapped in fridge for 10 days correct?

Re: Cooked some duck [Re: Ben Lilly] #5438694 11/23/14 07:33 PM
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I prefer to brine and smoke whole birds, or sear breasts on the grill. Still hard to beat some bacon and jalapeņo and cheese on the grill. I have not been able to dial in my roasting method, the skin always ends up rubbery instead of crispy like I want it. I've even used a torch to try and crisp the skin, to no avail. Canvasbacks are definitely the best of the table birds IMHO.

When its cool enough (sub 50 degrees) you can hang them in your garage or shed. I prefer hung birds vs. birds rested on they're backs, not really a good reason for it though. Temps we have now, best to rest them in the fridge.



Re: Cooked some duck [Re: Ben Lilly] #5438724 11/23/14 07:59 PM
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I typically cook duck skin off (breasted).

Re: Cooked some duck [Re: 4Weight] #5438920 11/23/14 10:30 PM
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Originally Posted By: 4Weight
Originally Posted By: Ben Lilly
I age them for 10 days and don't use a brine. No liver taste no problems.


Many thanks so wrapped in fridge for 10 days correct?


Laying breast up. I think some of the fellas on here wrap in newspaper?

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