MidTennFisher
Well-Known Member
I cooked the last of my ducks from the Arkansas trip I made in January, now I'm all out until I get some more this year. It was bittersweet because I hate to be all out, but I sure did enjoy eating them. Medium-rare is absolutely crucial when cooking ducks. Medium should only happen on accident and anything past that, just feed it to your dog.
These are just pan seared with salt and pepper in duck fat, once the temp hits around 125 they come off the heat and sit on a plate tented with foil. They'll cook a few more degrees and you'll see bloody juices on the plate, that's how you know you did it right. Ducks are so good cooked this way I can slice them thin and eat them just like that and it's delicious. I did make two different sauces to dip them in. One is a blackberry bourbon sauce that has sugar free blackberry jam, bourbon, chicken broth, shallots, thyme, and a bit of coconut flour. Let it boil until it reduces and thickens. The other is a chipotle orange sauce. It has crushed chipotle peppers, orange juice (fresh squeezed), lime juice (same), a few cloves, stick of cinnamon, and a bit of maple syrup. Mix it all up in a pot, bring to a boil, then let it simmer for a bit. Drain it through a sieve and enjoy.
My wife doesn't like spicy so she wasn't as much of a fan of the latter sauce, she went nuts over the blackberry one though and encouraged me to kill as many ducks as I can this year. I can't decide which one I liked better but I do know I can't wait for the season to come around. Now all I have to do is find a way in a group in Arkansas again.
If anyone is interested let me know and I'll give you the link to the recipes.
These are just pan seared with salt and pepper in duck fat, once the temp hits around 125 they come off the heat and sit on a plate tented with foil. They'll cook a few more degrees and you'll see bloody juices on the plate, that's how you know you did it right. Ducks are so good cooked this way I can slice them thin and eat them just like that and it's delicious. I did make two different sauces to dip them in. One is a blackberry bourbon sauce that has sugar free blackberry jam, bourbon, chicken broth, shallots, thyme, and a bit of coconut flour. Let it boil until it reduces and thickens. The other is a chipotle orange sauce. It has crushed chipotle peppers, orange juice (fresh squeezed), lime juice (same), a few cloves, stick of cinnamon, and a bit of maple syrup. Mix it all up in a pot, bring to a boil, then let it simmer for a bit. Drain it through a sieve and enjoy.
My wife doesn't like spicy so she wasn't as much of a fan of the latter sauce, she went nuts over the blackberry one though and encouraged me to kill as many ducks as I can this year. I can't decide which one I liked better but I do know I can't wait for the season to come around. Now all I have to do is find a way in a group in Arkansas again.
If anyone is interested let me know and I'll give you the link to the recipes.
