• Help Support TNDeer:

i need a duck reciepe...that is good

cole

Well-Known Member
Joined
Oct 25, 2006
Messages
376
Location
maryville
hey guy. i've picked up duck hunting and killed a few woodies the past week. thing is...i've never cooked duck before. any suggestions?
 
Prepare yourself.

You got the first part right. You got a duck. Normally I tell people to get one by any means necessary. Shoot it, buy it, or lure it into your car with candy. Whatever it takes.

Quarter your duck. You'll end up with the two legs/thighs and the two breasts. Remove the wings. They don't work with this recipe. I also prefer to fillet out the breasts but you don't have to.

Mix the brine:

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed

Shake that up so the salt dissolves and let the duck sit in this for 2 hours in the refrigerator.

Next, place a colander in a big pot. Add in about 2 inches of water (water should be below the colander). Put in the duck pieces but DO NOT STACK THEM. Steam for 30 to 45 minutes.

Set your oven for 475. Put in a cast iron skillet. Let it get hot. Really hot. Freakin' hot.

Place the legs, skin side down, into the freakin' hot skillet. Put it back into the oven and let it cook for 10 minutes. Add the breasts, put it back in the oven and cook for another 7 minutes or until it's nice and brown and the skin is crispy.


I've done this many times and it's awesome. Crispy skin and flavorful duck.
 
Quick follow up.

Since you say you just picked up duck hunting I'll add this in just in case.

To quarter a duck you cut out the spine then split the breasts apart with a large butcher knife. Just follow the little line in the center of the breast from the inside. You'll see it. Cutting off the thighs and legs from the body is easy. Just make a crescent cut above the thigh. It should be nothing but skin in that spot and they should detach easily.

Also, don't waste the fat that's rendered in the cast iron pan. Duck fat is great for cooking. Fry some potatoes or wilt some spinach or chard in it. Good stuff.
 
This made me thank of a hunting trip over 35 years ago.
We were camping and hunting deer. One of the fellows camping
brought 4 woodies with him. We took those ducks and put them
in a large pot side by side and cut up 4 large onions, with salt
and pepper and water to cover ducks and cooked them until you
could remove the bones, which we did, leaving the meat in the
pot. We then added a can of cream of muchrooms and a can of
cream of celery soom and put in a bottle of wine. We added a
little flower to make gravey and eat till we could hold no more.
That was some of the best food we had at hunting camp, except
for the time we had icecream aferwards.
 
cool. thanks for the reciepe...only trouble is that i did not pluck it...i skinned it. will this reciepe work for goose?
 
I wouldn't do the cast iron skillet part if you skinned it.

Brine it like the recipe says then wrap in bacon and grill it.

I've never tried it with a goose. The only problem I see would be fitting a goose in a pot or skillet.
 
I just breast them out and soak in salt water for a day and then marinate in favorite marinade mine is spicy Italian and then wrap in bacon and toss on until bacon is done. here is a pic of some we cooked monday night


Duckbreasts.jpg
 
Slice it on the side and make a pouch out of it put some Philly cream cheese and a jalapeno in the center and wrap with bacon of course this is after soaking in salt water and marinating in your favorite stuff.
 

Latest posts

Back
Top