Duck recipe?

Is there any recipe that makes duck taste halfway decent?

Depends on the duck, you need to age the duck, and brine it (from what I'm told) the best ducks to eat have yellow feet. One of the guys on here ages his duck in the fridge feathers on and he claims it makes them really good. Now full disclosure I will be watching this as well as I'm new to duck cooking also.

teal and wood ducks are pretty good. i normally cook them like steak. marinate in some Worcestershire sauce and montreal steak seasoning. you can grill it or cook it in a skillet with butter and rosemary. cook it med/rare to medium. if you over cook duck it will taste like liver. A-1 sauce, bake potatoes, scalloped potatoes, asparagus, mac and cheese, whatever your favorite sides are and you got a pretty good meal.

If mallards have been feeding in corn or peanuts they taste a lot better. A lot of the spoonies, gadwall, redheads, ect i will grind the meat up, add 20-50% (depending on the species) bacon during this process also add some breakfast sausage seasoning and crushed red peppers if you like spicy. I then make breakfast tacos out of it, eggs, cheese, onions/bell peppers, jalapenos and salsa. its makes pretty much any duck edible.

I also will do a lot of stir fry. marinate in soy or teriyaki sauce and cook with your favorite veggies and rice.

i also think how you prep the meat makes a huge difference. i typically almost always filet the breast when cleaning, throw the meat in a tub of cold water, thoroughly clean out any blood clots, if they are really bad i will cut the clots out of the meat. rinse the meat several times till the water is pretty clean and as much of the blood is out of the water. Once you get to that point you can bag and freeze or through in the fridge.

It depends...

Do you want it to taste like chicken? If so you'll be disappointed. Since all people eat in this country is basically chicken, beef and pork anything that doesn't taste like that they don't like.

Wild ducks also vary in taste, not just between species but between the same species.

In my opinion teal, canvasback and pintail seem to be the best. You can typically tell by the color of the fat. A big fat pintail or can with very white fat can be very good. Stay away from yellow fat.

Duck isn't like other game birds or chicken where you can just cook it however you want.

If done right though I think it's very good.

If you really want to learn how to cook it right check out this website.

https://honest-food.net/wild-game/duck-goose-recipes/

I brine them in water with salt, brown sugar, and a little soy sauce and fresh sliced jalapeños for a day or two. The bigger duck breast I’ll cut into 2-3 pieces, teal I leave whole, wrap in bacon or k-bob them. Grill to rare/medium rare, any more than that tastes like crap. I actually just cooked up the teal from Sunday like that, can hardly tell them from steak if you do it right.

This is how I do good ducks, mallards, pintail, teal, gadwall and wigeon. All the divers and spoonies get put into the Christmas gumbo stash.

If you like dove poppers and you've haven't made duck poppers well do that. But cut the breast into smaller pieces more the size of a dove.
Cut them up and fry them in a good flour batter. I could kill an old horse and fry it up in a good batter it would be good if not add Louisiana.

But the recipe in the pic... If you don't like it. You're likely a vegan

I got 2 gadwalls and a teal Friday morning. I breasted them and put them in some cold water for a while, then I put them in a brine for 8 hours. Took them out and rinsed them off and patted them dry. Then olive oil, salt and pepper, wrapped them in bacon and threw them on the grill. Never shot a duck, never prepared a duck, never cooked a duck, but they came out amazing and the whole family was absolutley in love with them. Maybe its beginners luck.

IMO the key is not to over cook it...Duck needs to be cooked rare. More than that and it gets “fowl” pretty quick

Gather up all your duck and goose breast’s. Find a place that will make duck tamales. Keep your teal for the grill and have tamales year round. [img]http://[/img]

Watching

Cooked up a mallard tonight! I was told to marinate it in itilan dressing overnight, then take it out the next day and rense off any extra dressing. From there I just put basic steak seasoning on, and put it in a pan with olive oil. Cooked it till rare/ medium rare then threw it on a bed of rice. With this being my first duck cooking experience it went very well, the only thing I’d change is to shoot more than one duck.

Throw it out and buy a chicken.

Gumbo.

Breast them out with the skin attached. Then place on a baking rack over a sheet pan, in the refrigerator, to let them dry age for 7-10 days, skin side up.

Sear the duck breasts skin side down for about a minute, no longer. Then take off of the skillet and place in a ziplock bag with your favorite seasonings.

Remove all the air from the ziplock and seal it up. Place the zip lock back in a water bath set to 125 degrees and let them cook for an hour.

Remove from the bag and finish on high heat in a skillet. Cook to rare or just higher than medium rare.



Sous Vide Duck Breast with Ultra-Crispy Skin

Do you have to do anything to them, while they dry age?

I leave my ducks breast side up in the fridge for about a week. Then I breast them out and marinade them using this recipe for four days. Normally I make jalapeño poppers out of them so when I marinate them I slice them up into small pieces for poppers generally four pieces for a big duck three pieces for a medium duck, two pieces for a teal. When I cook jalapeño poppers, I wrap them in Sprouts thick sliced bacon and cover them with Montreal Grill mates. I grill them at 400° for four minutes on each side so they are still pretty rare. They are amazing. You can substitute teriyaki for the Worcestershire sauce for a different flavor.

https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast/

Cut breasts in halves / thirds and cook them like dove (bacon wrapped with cheese and jalapeno)... Cant tell the difference.

I’m making duck jalapeño poppers Thursday for my family, who will be in town for thanksgiving. Same as any other jalapeño poppers, but I’ll be adding a sliver of duck breast on top of the cream cheese before I wrap in in bacon.

Duck tacos...

Put breast in crockpot with 1 large onion cut into large slices, add 1 or 2 pouches of taco seasoning, cover with water just until the breast are submerged. Cook all day on low. Get a breast out and using a fork and knife or 2 forks "shred" the meat apart. it will fall apart easily. put all meat back into pot with the juices. Get your white corn tortias ready ( we brown them in a skillet) have fresh onions chopped up fine, parsley, cheese just whatever you want on a taco. My favorite salsa for these is what we call lime green sauce. Take some mayo, sour cream, lime juice, parsley and garlic and mix in a blender. experiment on amount of mayo/sour cream for taste as one will make it taste different. Pour that over the tacos and look out!

I eat every duck I kill. And there are several ways to cook them. If they are not ringers - breast them out, slice each breast piece half as thin. This sounds weird, but soak em in either milk or sprite/7up for a couple hours. Season with garlic powder, onion powder, kosher salt and cracked black pepper. Cook them in a pan with easy olive oil until "medium" . You want them to be pink in the middle. Tastes like a slightly gamey steak. Or, if u want easy... go to Kroger frozen section and get their gumbo base. Dice up the duck meat and follow the instructions. Serve over rice. Also use it in vegetable soup. Or tacos/fajitas. If it's not in a soup or gumbo, cook it medium.

Had a bunch last night over some rice. Even ringnecks taste good in gumbo!

Nope, just let them sit.

cut breast meat off of breast bone, bleed out for a few days in a bowl of water in the fridge until water stays clear, marinade for a day in your favorite marinade, cut into 2 inch wide strips, wrap in bacon and grill medium rare. don't overcook. got some teal and wood ducks marinading right now for tomorrow.