05-26-2008, 15:46
|
#1
|
|
FTFSI!!!
Join Date: Nov 2007
Location: Kentucky
Posts: 127
|
Duck prep advice
I'm looking for advice and opinions on the cleanest way to kill/clean a duck for prep.
|
|
MVS2 is offline
|
|
|
05-26-2008, 17:43
|
#2
|
|
Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,805
|
Pay someone else to do it.
TR
__________________
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
|
|
The Reaper is offline
|
|
|
05-26-2008, 17:43
|
#3
|
|
Quiet Professional
Join Date: May 2004
Location: Colorado
Posts: 581
|
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! 
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.
__________________
v/r
MDP
"May God be with you and may the devil be crushed underfoot as you march for peace on the skulls of our enemies, for goodwill, security and a quality of life that comes only with democracy, " - Ted Nugent
|
|
mffjm8509 is offline
|
|
|
05-27-2008, 06:30
|
#4
|
|
Area Commander
Join Date: Oct 2007
Posts: 3,465
|
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.
Last edited by Penn; 05-28-2008 at 11:33.
|
|
Penn is offline
|
|
|
05-27-2008, 18:33
|
#5
|
|
FTFSI!!!
Join Date: Nov 2007
Location: Kentucky
Posts: 127
|
Quote:
Originally Posted by mffjm8509
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!
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
|
|
MVS2 is offline
|
|
|
12-12-2009, 20:56
|
#6
|
|
Area Commander
Join Date: Jan 2004
Location: VA
Posts: 1,149
|
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!!
__________________
The question is never simply IF someone is lying, it's WHY. - Lie To Me
We must always fear the wicked. But there is another kind of evil that we must fear the most, and that is the indifference of good men - Boondock Saints
Iraq was never lost and Afghanistan was never quite the easy good war. Those in the media too often pile on and follow the polls rather than offer independent analysis. Campaign rhetoric and politics are one thing - the responsibility of governance is quite another.
- Victor Davis Hanson
|
|
AngelsSix is offline
|
|
|
12-12-2009, 22:21
|
#7
|
|
Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,805
|
Quote:
Originally Posted by AngelsSix
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!! |
Wine, I would imagine.
TR
__________________
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
|
|
The Reaper is offline
|
|
|
12-13-2009, 12:11
|
#8
|
|
Area Commander
Join Date: Oct 2007
Posts: 3,465
|
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”
|
|
Penn is offline
|
|
|
12-13-2009, 17:41
|
#9
|
|
Quiet Professional
Join Date: Dec 2008
Location: Southern Mo
Posts: 1,541
|
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.
|
|
craigepo is offline
|
|
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 07:28.
|
|
|
Linear Mode
