I'm new to cooking duck. What's your favorite way to cook them .... I need some good ideas.... Please give detail.... Thanks guys

I like to soak in water for an hour or two changing regularly to get as much blood as possible out, then marinate in Italian dressing for 2 hours, cut in strips and cook in onions and bell pepper. Add some sour cream and cheese for awesome fajitas. Almost can't even taste the duck!

Favorite is bacon wrapped and grilled because the lady folk will eat it that way.

Best way is blackened duck. Cook with the same blackening seasoning that you would catfish. Hot cast iron skillet, butter, cooked 3 minutes on each side.

Soak in salt water for 24 hours before either way.

Orange Duck
Soak in water over night
Wrap in low sodium bacon with a piece of onion.
Grill until bacon is crisp
Glaze with Panda Express Orange Chicken sauce (Kroger)
Serve with fried rice or wrapped in tortilla.
My kids will fist fight for this recipe.

Not necessarily my favorite, but my favorite "new" recipe is simply chicken fried. While that sounds easy (and it is) I never have done that before because I always thought you had to marinade the duck away. A buddy told me his kids prefer it over chicken. I fried up some chicken strips and some duck strips and my kids honestly couldn't tell the difference.

Cut a couple breasts into chunks soak in jalapeño juice for 1-2 days. Then cut some onion, red, green, & yellow bell peppers and some mushrooms on skewers place on BBQ and brush on some teriyaki sauce. When done enjoy. Very easy to make and the jalapeño juice just adds a little spice to the meat but not to bad everyone likes it!

Duck jerky. Or cooked in a pan with just butter, salt, and pepper.

Thanks guys, I can't wait to try these.... The orange duck and duck fajitas sound the best so far

fajitas, jerky, wrapped in bacon, or just plain seared in a skillet. It all tastes good as long as you let it marinade. PM BMI893 he's got some pretty good recipes that he might give you is you ask nicely.

I let the duck breast soak in water for 2-3 days and change water out once a day.

I will then cut breast into 1" x 1.5-2" chunks

Marinade in Italian dressing for a few hours. Add seasoning salt just before wrapping

Wrap the duck meat, a jalapeno, and peperjack cheese in bacon and grill over a hot flame

Duck Breast Shish Kebabs

• Recipe is based on 4 ducks, 8 breast
• 3-4 large Green peppers (can also add red, orange and yellow peppers for color). can also use jalapeno peppers mixed into the batch.
• 2-3 large onions, sweet onions are really great when they are available
• 1 gallon zip lock bag
• Cajon Injector, Injectable Marinade, The Original,” Creole Butter” flavor (other brands will also work, this is the best one I have tried, it also comes in other flavors, have not tried the others. Can find it at HEB and Academy
• A dry shake seasoning, Cajon Seasoning made by same company. We have also used “Tony’s Cajon” seasoning and “Louisiana Seasoning”
• Shish kabab sticks (bamboo) make sure you soak in water for a few minutes
• Pound of bacon (we buy cheap stuff for this), sometimes use 1 1/2 lbs if have more ducks
• Pan or tray

1. Cube the breast, typical duck breast from medium to large duck can make 5-8 cubes
2. Place cubes in zip lock with enough marinate to cover all the cubes, mix it in and around after bag is closed.
3. marinate 18-24 hours in refrigerator (good idea to place the bag in a large bowl), every chance you get shake/manipulate the contents
4. cut onions and peppers, these will be threaded onto the sticks such that they “cradle” the cubed breast on one side and bacon will be threaded to touch the other side of cube. So want to end up with pieces that are slightly bigger than or equal to the cubes. (soak the sticks in water while cutting these up)
5. Lay the bacon, cut onions and peppers out along with the cubes. Drain the excess marinate and toss, the cubes will be wet which is fine, you do not want the breast meat to be dry during this stage.
6. This part gets messy. Thread a pepper just a little way onto a stick, then start a piece of bacon about an inch from the end, then a duck breast cube, then an onion (push up tight to the meat) then thread the bacon back over onto the stick again (it now loops over the first piece of meat), slide it down as you work more on, now another piece of duck an onion, then a pepper, bacon again and repeat until that piece of bacon is finished. Usually use 2-3 pieces of bacon per stick (4-6 cubes). Key is to get onion in contact on one side and bacon on the other.
7. Lay in a pan/dish (long enough) apply dry seasoning to each as it is ready to place on the tray.
Cook on a grill (I like charcoal with some mesquite wood added, and have also cooked on a gas grill with some wood chips added). I cook over bright coals, not much if any flame when using charcoal/wood. I cover the pit (keep vents just enough open to keep the heat up) to retain smoke and keep in heat. Turn/roll every 4-5 minutes. Takes about 15-20 minutes on my pit. The bacon will not be cooked, I usually either toss or put in microwave later to finish the bacon. You want the duck meat to be rare to medium rare, if cooked medium or well done it could get very dry and tuff. If the bacon is cooked the duck is likely over cooked.
Goes well with new potatoes and/or wild rice (Texmati brand “Rice Select Royal Blend”). One of our favorites is to serve with flour tortillas aka duck breast fajitas. The leftovers make great “fajitas”, just do not microwave too long when warming them up, as they dry out and can get tough.

Great info!

No kidding thanks for the suggestions....