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#3525552 - 01/01/14 12:02 PM Quick and easy duck recipe ?
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Mouse Killa
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Registered: 11/19/99
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Soaked all the duck breasts in salt water overnight and I am fixing to put them in the freezer.

Thought about keeping one out and cook it up for myself.

Thought about doing the duck popper thing but not sure I want to do all that just for a few pieces for myself.

Any good quick ways to cook it up?
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#3525595 - 01/01/14 12:37 PM Re: Quick and easy duck recipe ? [Re: RUGER]
TAFKAP
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Registered: 11/06/09
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Skin on or skin off?

Makes all the difference
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#3525600 - 01/01/14 12:43 PM Re: Quick and easy duck recipe ? [Re: RUGER]
BigPete357
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For quick and easy, we just slice it thin against the grain and fry up with seasoned flour like you would do backstrap or tenderloin. maybe make some rice and gravy to go with it. Grilled onion and mushrooms are good to add to it as well.




Edited by BigPete357 (01/01/14 12:44 PM)

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#3525660 - 01/01/14 01:36 PM Re: Quick and easy duck recipe ? [Re: BigPete357]
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Mouse Killa
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That is close to what I did bigpete \:D
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#3526931 - 01/02/14 10:08 AM Re: Quick and easy duck recipe ? [Re: RUGER]
John3
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Just a heads up. In my opinion, from cooking and freezing a lot of ducks, don't soak in salt water. It does draw out a lot of the blood which I suppose is what people are going for to get rid of the "gamey" taste. This draws out all of the moisture and makes them rubbery and tough. Soak them in plain water and add a cap of white vinegar. Change out the water for a day or two. It makes a huge difference in the texture of the meat in my opinion. They will be much more tender and you will have people who typically turn their noses up at ducks begging you to cook it.
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#3527097 - 01/02/14 11:35 AM Re: Quick and easy duck recipe ? [Re: John3]
TAFKAP
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Registered: 11/06/09
Posts: 9425
Loc: Memphis

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Or treat it like a beef steak and don't soak it at all. Rinse the meat, pat it dry, and season it with salt & pepper.

There's no reason to ever soak meat.....

And by that, I must also clarify that brining and marinating are two processes that require the submersion of meat in a liquid. This is different, however, than soaking.
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