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Duck cooking questions #6650593 01/27/17 05:31 AM
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chaseh2003 Offline OP
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Last night I deep fried some duck drumsticks. They were good but really tough and sinewy. Is there anything I can do to help with that?

Also, tonight I grilled some duck breasts. When I placed them on the very hot fire, they immediately contracted up. I kept them rare and they were juicy and delicious. The skin I left on was like rubber though. In this video the guy cuts through the skin like butter. How do I get it like that? https://www.youtube.com/watch?v=VBWPnN4YbiY

Also, I brine my ducks but I know some people put their game meat in milk. Does that work well for duck?

Re: Duck cooking questions [Re: chaseh2003] #6650609 01/27/17 06:12 AM
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Jbell99 Offline
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Score the skin on the duck breast with your knife it will make it a lot better and not tough and chewy look up meateater Steve rinella on Facebook he posted how to score it
Personally my favorite way is duck poppers and I use apple cider vining are to marinate them

Last edited by Jbell99; 01/27/17 06:12 AM.
Re: Duck cooking questions [Re: chaseh2003] #6650815 01/27/17 02:27 PM
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Who doesn't like (fill in protein) popper?

Re: Duck cooking questions [Re: chaseh2003] #6651470 01/27/17 11:34 PM
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chaseh2003 Offline OP
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Jbell99, how long do you marinate them in the vinegar?

Re: Duck cooking questions [Re: chaseh2003] #6651546 01/28/17 12:29 AM
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I came up with a way that even die hard duck haters like.
Pluck feathers off the breast. Use shears to cut the breast off the duck. You will have bone on one side and skin on the other. Freeze in water until you want to cook them. Thaw them out and filet off the bone and remove the skin. Put the meat in a bowl with cold water and change out the water when it gets bloody. Do this until there's very little blood still coming out, about 24 hours. Then cut each filet into 3 or 4 pieces about 3/4" wide. Put them in a bowl and pour raspberry chipotle sauce over them to cover and marinate over night. When you are ready to grill take each piece of duck and put a piece of pepper jack cheese on it and roll it up in some good bacon, Toothpick it and grill over a med hot fire turning at least once. Do not overcook, you want the duck med rare, so a fairly hot fire and turning them so the bacon gets done.I have a wild game feast every year and people tell me all the time this is their favorite thing there.


"It's not dyin' I'm talkin' about Woodrow, it's livin'!"
Re: Duck cooking questions [Re: chaseh2003] #6651552 01/28/17 12:34 AM
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Ben Lilly Offline
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Prick the skin to render the fat from the skin. I don't like any brining unless I'm making jerky, it changes the flavor of the duck. Just throw them in you garage fridge belly up for a few weeks before you clean them and they will taste great.

Re: Duck cooking questions [Re: Ben Lilly] #6651570 01/28/17 12:50 AM
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Originally Posted By: Ben Lilly
Prick the skin to render the fat from the skin. I don't like any brining unless I'm making jerky, it changes the flavor of the duck. Just throw them in you garage fridge belly up for a few weeks before you clean them and they will taste great.


I've also dry aged them after they were cleaned. Kept them uncovered in the fridge, belly up, for a week. They were excellent, very tender. Brining works good on stronger tasting ducks. Tames the gamey taste a bit.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Duck cooking questions [Re: chaseh2003] #6652579 01/29/17 12:37 AM
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Breast with skin on. Coat with olive oil, salt and pepper. Heat skillet to high. Cook 1.5-2 min per side. 1 min before removing from heat, throw in a chunk of butter, coat breast with melted butter. No marinating, brining or dry aging needed. Simple as that.

Re: Duck cooking questions [Re: chaseh2003] #6652640 01/29/17 01:14 AM
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1 hour in Dales marinade. 3 minutes each side. Done

Re: Duck cooking questions [Re: chaseh2003] #6652648 01/29/17 01:20 AM
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I skin them, filet the breast, beat thin with a meat mallet, soak overnight in seven-up (or your choice of soft drink works), place thin slices of red and green jalapeno peppers on them, roll them up, wrap in bacon, pin with toothpicks, and grill them over wood fire using your favorite wood. Mesquite works great. Take them off and slice into 1/2" -3/4" pieces.
First time I had them I thought they were some type of tenderloin, they were so tender and tasty.
Wife says anything with bacon is great.....LOL


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