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If duck tasted like steak...
#7393446
01/02/19 03:49 PM
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Joined: Nov 2013
Posts: 84
Fowl Language
OP
Outdoorsman
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OP
Outdoorsman
Joined: Nov 2013
Posts: 84 |
30 plus years of cooking duck and I could never get it just right. So while at Cabela's, I was looking in their spice section and came across some flavored brine. So I thought, what the heck, let's try it. I breasted out 4 ducks and brine them fro 24 hours. I then rinsed them with clean water and cubed them up. I then soaked them in teriyaki for 4 hours. I fired up the green egg and got it fire hot. Took a large aluminum pan and added olive oil and made sure it was deep fry hot. I added hand fulls of meat and they sizzled up. Tossed them several times and tried one. OMG, they were good. My son stated they taste like the cubed Jack Link jerky.
Give it a try and let me know what you think. You will never see duck meat the same.
2014 Texas State Duck Calling Champion Fowl Language Game Calls
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393454
01/02/19 03:53 PM
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Joined: Sep 2008
Posts: 4,075
aerangis
Extreme Tracker
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Extreme Tracker
Joined: Sep 2008
Posts: 4,075 |
My ducks tastes like steak and everyone that tries it agrees. I think the key is aging the whole bird a couple weeks before breasting.
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393496
01/02/19 04:37 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
I agree with aerangis about the aging, but I have yet to age a whole bird for a couple of weeks. I would like to know your technique on that. I let the bird sit for 2 days, breast side up, in a refrigerator. I then breast the birds out while keeping the entire breast intact on the bone. I place the breasts on a grate and dry age the breasts for one week. I then go back to remove the meat, ideally keep both breasts intact, like a dove. I then sear the skin side for 60-90 sec, followed by 1 hour sous vide at 120-125 degrees. I then finish up on a grill or skillet to get the skin crispy. They end up tasting like a good steak with out a ton of seasonings.
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393515
01/02/19 04:48 PM
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Joined: Jan 2010
Posts: 23,830
beaversnipe
THF Celebrity
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THF Celebrity
Joined: Jan 2010
Posts: 23,830 |
When u age a mallard, make sure you get the guts out trough her but with a 10 inch pin and a hook towards the end. It looks like thick spaghetti coming out .
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393826
01/02/19 09:39 PM
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Joined: Sep 2007
Posts: 6,659
Hopedale
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2007
Posts: 6,659 |
30 plus years of cooking duck and I could never get it just right. So while at Cabela's, I was looking in their spice section and came across some flavored brine. So I thought, what the heck, let's try it. I breasted out 4 ducks and brine them fro 24 hours. I then rinsed them with clean water and cubed them up. I then soaked them in teriyaki for 4 hours. I fired up the green egg and got it fire hot. Took a large aluminum pan and added olive oil and made sure it was deep fry hot. I added hand fulls of meat and they sizzled up. Tossed them several times and tried one. OMG, they were good. My son stated they taste like the cubed Jack Link jerky.
Give it a try and let me know what you think. You will never see duck meat the same. If these were Ringnecks I'm impressed.
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393855
01/02/19 10:14 PM
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Joined: Feb 2010
Posts: 405
Gengo
Bird Dog
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Bird Dog
Joined: Feb 2010
Posts: 405 |
Sous Vide. It will change the way you make ducks. I have been doing it the cheap way with a crock pot, but the wife got me a sous vide machine for christmas. They will be PERFECT every time.
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393861
01/02/19 10:17 PM
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Joined: Jan 2006
Posts: 3,427
cannon88
Veteran Tracker
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Veteran Tracker
Joined: Jan 2006
Posts: 3,427 |
I make them taste pretty dang good with simple spices and cooking it rare/med rare. I think most peoples mistake is over cooking them, tastes like liver.
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Re: If duck tasted like steak...
[Re: cannon88]
#7393916
01/02/19 11:22 PM
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Joined: Jan 2011
Posts: 981
scubaarchery
Tracker
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Tracker
Joined: Jan 2011
Posts: 981 |
I make them taste pretty dang good with simple spices and cooking it rare/med rare. I think most peoples mistake is over cooking them, tastes like liver. +1 I age whole for 7 days, marinate for 4 then 400 degree grill for 4 min per side! Simple marinade with teriyaki or Worcestershire.
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Re: If duck tasted like steak...
[Re: Fowl Language]
#7393938
01/02/19 11:47 PM
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Joined: Jun 2011
Posts: 3,866
texasdude28
Extreme Tracker
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Extreme Tracker
Joined: Jun 2011
Posts: 3,866 |
My recipe has won several awards and is the only way the wife and MIL will eat duck now. Others have said they thought they were eating steak of some sort.
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Re: If duck tasted like steak...
[Re: aerangis]
#7393978
01/03/19 12:38 AM
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Joined: Sep 2010
Posts: 2,954
huntwest
Veteran Tracker
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Veteran Tracker
Joined: Sep 2010
Posts: 2,954 |
My ducks tastes like steak and everyone that tries it agrees. I think the key is aging the whole bird a couple weeks before breasting. Agree. I did this and it was amazing the difference. I hung Ming by the neck in a walk in cooler at 37 degrees for 12 days. They don’t even stink when you clean them.
Last edited by huntwest; 01/03/19 12:41 AM.
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