This "skin on steak method" is how I cook all my ducks now (especially mallards), but I like cooking them on cast iron. And I like to age them for a week at least. But I have never filleted a duck like this, keeping it in one piece like this. I always cut out each breast, starting with going down the breast bone first, but I'm gonna give this method a try.




And I do not like marinades... I just like salt and pepper, that is Texas style. I cook my steaks the same way, cast iron, salt and pepper. I cook my cow steaks and duck steaks the same, like Gordon below, but I do not use butter. But rendering the fat is key, and the caramelization...



Kids I would not try this with a ringer, if you do, marinade over night, and all ducks taste the same (like the marinade). lol.

Guy,

Do you eat your duck as rare as in the video?

No I don't, but it is personal preference. I like mine med to med rare, duck and cow steaks. The issue with cooking duck well done or even med well is that it tastes like liver.

I found a ton of pouldeau on the lake near the house. I may need to try this out.

tag for later.

With steaks I started using a reverse sear when I have the time. The mallards are showing up at the lease so I might just have to try reverse sear.

Guy, thank you for posting this as I have been growing weary of the bacon wrapped duck lately. Looking forward to trying this out soon!

always like a medrare steak off the grill... the next few I get im gona pluck and put in the smoker whole

I always thought this was interesting, he doesn't go into how he prepared it or how long he cooked it for. It amazed me a duck hunter could never find a way to prepare a duck to his liking.

Anthony Bourdain cooks duck for hunters

Dang, I gotta try that! I like my duck rare as well, gives is it a great almost sweet flavor.

Thanks for posting!