View Full Version : Duck prep advice
I'm looking for advice and opinions on the cleanest way to kill/clean a duck for prep.
The Reaper
05-26-2008, 17:43
Pay someone else to do it.
TR
mffjm8509
05-26-2008, 17:43
The best way to KILL the duck is by hitting it in the head with adequate lead using #2 Steel shot. Personally, I like to call them in close and shoot up through the feet! :D
As for prep, I normally breast mine out for use in most dishes and save the thighs/legs for appetizers (use for similar to hot wings).
Here is by far my favorite recipe, which my wife is making for me tonight using a couple of last years Canada goose breasts.
Duck with bourbon cream sauce
4 servings
4 duck breasts (skin intact or removed)
salt and freshly ground pepper
1 Tbl olive oil
2 Tbl butter
3 cloves garlic, minced
1/4 cup red onion
1 Tbl brown sugar
1/2 cup chicken broth
1/4 cup bourbon
1/3 cup heavy whipping cream
Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3-4 min. Stir in chicken broth and reduce liquid by one-half. Add bourbon carefully and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return breasts to the pan and warm but do not cook past medium rare. Slice diagonally into 1/4" slices and spoon sauce over.
The above is a great verison, and solid method on procurement of wild duck.
We confit the legs. (That recipe is in this thread)
We Hang bird for a few days, then plunge it in boiling water to remove the feathers.
We roast it whole, or bone it out.
We leave the Skin On ALWAYS!!!
We roast or saute it rare.
Inland duck are better tasting than coastal ducks.
I'll add some veg accompaniments later.
The best way to KILL the duck is by hitting it in the head with adequate lead using #2 Steel shot. Personally, I like to call them in close and shoot up through the feet! :D
As for prep, I normally breast mine out for use in most dishes and save the thighs/legs for appetizers (use for similar to hot wings).
Here is by far my favorite recipe, which my wife is making for me tonight using a couple of last years Canada goose breasts.
Duck with bourbon cream sauce
4 servings
4 duck breasts (skin intact or removed)
salt and freshly ground pepper
1 Tbl olive oil
2 Tbl butter
3 cloves garlic, minced
1/4 cup red onion
1 Tbl brown sugar
1/2 cup chicken broth
1/4 cup bourbon
1/3 cup heavy whipping cream
Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3-4 min. Stir in chicken broth and reduce liquid by one-half. Add bourbon carefully and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return breasts to the pan and warm but do not cook past medium rare. Slice diagonally into 1/4" slices and spoon sauce over.
Thanks for that - I was about to go with a cleaver and just take the head off
AngelsSix
12-12-2009, 20:56
I realise I am reviving an old thread, so if I am screwed up, please forgive...
I do not understand the whole wild game prep thing completely. I am not sure what you mean by "hanging the duck".... I had gotten some wild ducks from one of the folks on base and I simply cut the breast out and cooked those. I am not sure I liked the outcome, but since it was my first attempt at wild game, I had no real complaints.
Okay, so in future, if I wanted to roast the duck whole I would have to do what?? I know I can search elsewhere, but I trust the folks here more than anywhere else.....;)
Also, I would love to know the best way that you have found to lessen the "gamey" taste of the meat, I have heard many suggestions, but I would love to know what works best. I don't mind trial and error, but I don't want to waste any food!!:D
The Reaper
12-12-2009, 22:21
Also, I would love to know the best way that you have found to lessen the "gamey" taste of the meat, I have heard many suggestions, but I would love to know what works best. I don't mind trial and error, but I don't want to waste any food!!:D
Wine, I would imagine.
TR
Angle 6,
1. "Gamey" is the point, the essence of flavor, the reason its naturalness is referred to as "Gamey"; there is no point in cooking it if you are a NG on taste. And it has to be cooked Rare!!!
2. There are recipes in this thread for all sorts of game. They are all applicable as the only thing that changes with the recipes is the particular protein contain therein.
3. Hanging Game...To bleed it out naturally and to allow a controlled decomposition to begin. The latter process is to tenderize the meat. If you have ever been to a wholesale meat market it will confirm that even Prime Beef needs a week or so, before hitting the grill.
Real Game: About 10 years ago I had a consulting job in Kenya; I ate everything that had hooves, Gazelle was a personal favorite, but while there I stayed with the Masai for about 10 days who do not eat meat, they drink the blood and warm milk straight from the cow, mixed in a gourd that has never been washed. No one informed me that I was expected to drink that 98^F mixture out of that gourd in 100^F + heat, while surround by Masai who fear no one….now close your eyes and image that shit sliding down your throat….That’s my understanding of “gamey”
craigepo
12-13-2009, 17:41
The goal of cooking duck is to get the duck to taste like something other than duck. Marinate, wrap in bacon, whatever it takes.
I have three bags of duck decoys hanging in my garage. I loved to duck hunt--loved watching the dogs work, loved calling the ducks. But had to quit, as I just could not find a way to make ducks resemble anything edible.
Pheasants, quail, venison, turkey, fish, elk, are all great tablefare. Ducks-not so much.