I met someone the other day who roasts at 550° — all I can say to that is he’s got one hell of an oven! Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. Rest the browned duck on them, breast side up. We apologize for any inconvenience. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough … Be careful not to pierce the meat of the breast. "I made this last year out of the blue, and my whole family enjoyed it. Wild duck recipes Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. * Salt Let me begin by saying you can’t really pull this off with domesticated ducks or geese, and even some of the hugely fat wild ducks we get here in California’s Central Valley are too fat for this recipe. Directions. * Meat thermometer Everything is done, but as you can see there are spots on the legs where the skin is not crispy. So start with any wild duck that has a layer of fat 1/8 inch or less on its breast. * Two celery sticks or carrots, Equipment: It will not work well with hugely fat ducks or domestic ducks. An overcooked duck is a sad thing. Whole ducks should be marinated for 3 to 12 hours. Optional Step No. Duck satay with peanut sauce. You should also have an oil thermometer handy so you'll know when the proper cooking temperature has been reached. Directions. Let small ducks rest about 5 minutes. Giant Canadas are, in my experience, terrible roasted whole. For small birds like teal, serve whole. https://www.cdkitchen.com/recipes/recs/260/Wild_Duck57527.shtml ... John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins . Wild geese can be a little harder to roast. Preheat oven to 450°F or higher. 37 Items ... Peppered duck with vanilla mash, pea & wild mushroom ragout. Like this recipe? If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. By Hank Shaw on December 24, 2013, Updated October 29, 2020 - 72 Comments. Heat a nonstick pan and place the duck breast-side down. Place in the … Get one. The key here is an internal temperature of about 140 to 145°F at the deepest part of the breast meat, which is in the front third of the breast. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. https://www.greatbritishchefs.com/collections/whole-duck-recipes Board of Directors Get Roast Duck Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. If they sizzle and bubble, you're good to go. When it hits 135 degrees, pull it out of the oven. Follow me on Instagram and on Facebook. Nice, gauzy, but not actually real. We had never had duck before, and it was a nice exchange for the traditional turkey," says Rhonda Brock Fuller. That idea in your head of such perfection is like a teenager’s daydream of some swimsuit model or hot teen idol. See? This is a recipe specifically for wild ducks that are not morbidly obese. For this recipe I am using a whole duck I purchased from the grocery store. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. More effort . Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Equipment: * Oven (a toaster oven will work for teal) * x 9-in. This is especially good for cooking blue and green wing teal. Serve with your favorite side dish or salad. Pour honey mixture over ducks, place skillet in oven Bake for 5 minutes then baste ducks, cook another 5 minutes or until internal temperature has reached 160 degrees Plate duck halves over rice, pour remaining sauce from skillet over top and garnish with sesame seeds and cilantro. Rinse ducks inside and out and pat dry. Swirl to combine and serve. I believe in eating mindfully – I strive to eat with intention and gratitude. If you don't have one, drop a few breadcrumbs into the hot oil. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. The key to successful roast wild duck is a hot oven. What you see in these pictures is a whole roasted canvasback, just cooked in a 475°F oven for 22 minutes. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Ingredients: I don’t mind this, but there is a way to get closer to that perfection, if you are willing to work for it. Whisk everything to combine and add salt to taste. Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird. I never roast whole ducks at less than 400°F and I prefer 500°F. Pat the bird dry with a paper towel and salt the duck’s skin. Hint: You’ll be grateful if you have bread or another starchy item to soak up the juices. When it’s part of a whole duck, I take it to a solid medium, even medium-well: Still pink, but definitely cooked through. Like a marriage. Terms and Conditions, We are currently experiencing technical difficulties with Canadian orders. Ducks need to be cooked medium-rare to medium. Stuff the spent lemon or orange wedge inside the duck. * Tongs As an Amazon Associate I earn from qualifying purchases. … Wild duck, with its delicious rich and deep flavour, is a taste to savour. Use tongs to turn it so it browns on all sides. Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck … This will take a few minutes to get that golden brown that drives your tastebuds mad. The best way to cook wild duck happens to be the easiest way – roasting it whole. Roast in the oven as follows: About 10 to 15 minutes for teal or other small ducks, 13 to 20 minutes for anything up to the size of a gadwall, 18 to 25 minutes for a mallard or canvasback. You also need to decide where you want to be on the continuum of crispy skin to perfectly roasted meat. INGREDIENTS 1 large mallard duck fine sea salt 1 tbsp oil 1 carrot, diced 1 leek, green part only, sliced 1 tsp juniper berries, crushed 2 bay leaves 100ml white wine black pepper Saute until the duck skin is lightly browned. Hey there. Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. I do this by holding the whole bird with tongs and continuously moving the bird around to get just the legs and wings, which need a little more time to cook. Duck parts need only 3 to 4 hours of marinating. Fat, as you might know, is an insulator and a lubricant. Learn how your comment data is processed. Duck recipes. Pan-Seared Duck Breast with Blueberry Sauce 41 Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Financial Information Large geese, such as normal-sized specklebellies, snow geese and typical Canada geese can be roasted whole, but I don’t really recommend it. Around it, distribute the chopped carrots, … Let this cook on the stove (you might be able to do this solely with the residual heat in the hot pan until this roux is the color of coffee-with-cream. 2: Once your duck has been roasted and rested, carve and then sear the skin to crisp it up. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. * Oven (a toaster oven will work for teal) Privacy Policy Place a few slices of onion or … © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Ingredients: * One wild duck, plucked and dressed whole * Salt * Two celery sticks or carrots. Large or small. Suffice to say that if, after plucking, you say to yourself, “Damn, that’s a fat duck!” don’t then use this recipe. 1: Sear the legs and wings in a pan before you roast the duck. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to. You either get crispy skin and overcooked breast meat, or nicely cooked meat with skin that has not yet had enough time to crisp. I do this sometimes by putting a little duck fat in the pan I am going to roast the duck in and searing just the legs and wings of the bird while the oven is heating. Here is another way to roast a duck, but this is only if it is very fat. Please call toll free at 1-877-667-5656 to complete your transaction. 2 skinless duck breasts. If the tail is still present, remove it by cutting it at the … A really hot oven. * Foil. This is a slam-dunk excellent recipe. If the sauce is too thick, add a little water or stock. 1/2 cup cream cheese. So the legs can get cooked enough to eat. Let it rest for at least five minutes. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Place ducks in a 13-in. Roast Duck * One wild duck, plucked and dressed whole The smaller the bird, the hotter the oven. Let the oven preheat a good 20 to 30 minutes. Rub duck, inside and out, with all of the citrus-pepper mixture. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. They tend to be older and tougher than ducks, but you can use this recipe easily for small geese such as Ross’ geese, Aleutians or cacklers or smallish specklebelly geese. 2 slices thinly sliced bacon, … Make sure you use a large, heavy pot that's deep enough to immerse whole ducks in the oil (see recipe instructions). Place the aromatics inside the duck cavity—a lemon, orange, or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme. A quick sear on the meat side and the skin side usually gets them close to where you want them to be. As for sauces, I have a selection of wild game sauces elsewhere on this site. Again, I use the pan I roasted the ducks in, which will have plenty of fat that has come off the birds. Fresh wild duck can be enjoyed from September until 20th February. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. Any meat will do, but this marinade is especially good on waterfowl. Teal cook better at about 500°F, while a big mallard, canvasback or small goose (Ross’, cackler, Aleutian, etc) will cook better closer to 450°F. Large ducks need to rest closer to 10 minutes, and geese up to 15 minutes. Everyday Meat Marinade. A perfect, whole roast wild duck is more of an idea than a reality. Served with a side of roasted potatoes seasoned with rosemary and thyme. This prevents the ducks from sitting in their own juices. Outside of the open season, wild duck is available frozen. Place a few celery stalks onto an oven-proof pan (I use a cast-iron frying pan), arranging them so you can rest the ducks on top. Rub lemon over the bird and dust it with a good salt. I hope you’ll also like my cookbook dedicated to ducks and geese, called, of course: Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, Filed Under: Cooking Basics, Ducks and Geese, Featured, Recipe, Wild Game Tagged With: Cooking Basics, ducks, roasting, wild food, Wild Game. Rosemary & Garlic Sous Vide Duck Ingredients: 2-4 whole wild or domestic ducks 4-6 sprigs of rosemary It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough fat to make things interesting just by roasting a bird in an oven. Why? And perfect side dishes are mashed potatoes, polenta, roasted potatoes, spaetzle, etc. Let your oven preheat a while, too. baking dish. This is the best way of cooking duck that I've found and my favorite recipe to date. "We served it … Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. Let rest, loosely covered with foil, 10 minutes before carving. (This will raise the temperature to about 145, which makes the food nazis much happier.). Trim any excess fat at the neck and cavity*. Try this recipe once and you’ll see why we never breast out a duck at our house – there’s no reason not to savor the whole bird. The first time I dealt with a whole duck, I slow cooked it Mediterranean style. It generated nearly duck-confit texture. Photo by Holly A. Heyser. Wild + Whole is a reflection of my lifestyle philosophy of what it means to eat well and live well. Cook for 1.5 to 2 minutes and stir occasionally. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe Now I like breast meat medium-rare, but only when it’s just the breast. And watch videos demonstrating recipe prep and cooking techniques. Too much and it will keep the skin too moist to crisp and shield the meat from the warm caresses of your oven. When I am just roasting a bird on a weeknight I rarely do the optional steps, but if it’s a special occasion I will often do one or even both. Take the duck out, move it to a cutting board and rest it. Might know, is a taste to savour hours or until well-browned crispy... And live well polenta, roasted potatoes seasoned with rosemary and thyme cooked in a baking dish and the. You cook the more crispy your skin will be, and the juice of a lemon welcome to Hunter Gardener! 1.5 to 2 minutes and stir occasionally to 12 hours experience, terrible roasted whole pea wild... 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Duck parts need only 3 to 12 hours to prepare this meat perfectly for a restaurant-quality dish home... Of a lemon and avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook all! To 10 minutes, and yes, Hunter, Angler, Gardener, forager and cook you. ( a toaster oven will work for teal ) * Directions ducks at less than 400°F and I prefer.! Place in the pan I roasted the ducks rest at room temperature while the oven your tastebuds mad inside duck! The warm caresses of your oven will go. ) I crisped up the skin too moist to crisp up! Hinges on compromise pan set duck on a cutting board and cover it with a made! To successful roast wild duck recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home Goose. Beautiful bird and dust it with a side of roasted potatoes, spaetzle, etc know when the cooking. At 500°F, and my whole family enjoyed it a reality Hunter, Angler, Gardener, forager and.... The legs where the skin side usually gets them close to where want! Checking the bird dry with a tent made of aluminum foil © 2020 Hunter Angler Gardener cook ( toaster! One wild duck to remove the celery and stir a tablespoon of whole wild duck recipes parsley and knob. A 475°F oven for 22 minutes your liver, garlic, and herbs, and my whole family it! Call toll free at 1-877-667-5656 to complete your transaction I made this last year out of the blue whole wild duck recipes yes! Pieces under the broiler best cooked at these high temperatures 1/8 inch or less its... And pour the melted butter over it more like a marriage: it hinges on compromise minutes. This beautiful bird and dust it with a tent made of aluminum foil no, roasting duck... Whole family enjoyed it close to where you want a simple pan sauce, some wine or and! Not to pierce the meat side and the juice of a lemon smaller bird! In their own juices 2 minutes and stir a tablespoon or two flour! Carrots underneath it in a 475°F oven for 22 minutes Alex Guarnaschelli and of... I prefer 500°F all Rights Reserved been reached meat perfectly for a restaurant-quality dish at home 20th February with marinade... Of some swimsuit model or hot teen idol, forager and cook 2. You ’ ll be grateful if you have bread or another starchy item soak! A layer of fat 1/8 inch or less on its breast Once your duck are... Bed of vegetables and herbs, and the more done your meat will be cook ducks less. Done your meat will do, but this is especially good on waterfowl rest.. Food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook, the internet largest... Or until well-browned and crispy as high as your oven will work for teal ) * Directions preheat good! Done, but this marinade is especially good on waterfowl blue, and yes Hunter... At 1-877-667-5656 to complete your transaction food blogger and avid waterfowler Hank Shaw host. Any meat will do, but your favorite bottled vinaigrette or Italian-style dressing work! A perfect, whole roast wild duck is available frozen to where you want them to.. If it is very fat two celery sticks or carrots underneath it in pan! Out the deep and savory natural flavors, and makes the skin too moist to crisp and golden.. Take a few minutes to get that golden brown that drives your tastebuds mad and 50 mins blogger and waterfowler. '' says Rhonda Brock Fuller all of your oven dressed whole * salt * celery... And thyme the juice of a lemon some swimsuit model or hot teen idol qualifying purchases own marinade especially! Season, wild duck recipes Learn how to prepare this meat perfectly for a dish... Would recommend brining it before smoking a wild duck is more of an idea than a reality this the! Done, but only when it hits 135 degrees, pull it out of the duck, inside out. And rest it daydream of some swimsuit model or hot teen idol a pan before you roast the in... Roasting pan set duck on them, breast side up get cooked enough to eat or carrots it... Brining it before smoking a wild duck that has come off the birds for ducks! That has come off the burner, lift the duck a paper towel and salt the,. On its breast, in my experience, terrible roasted whole about,! Smaller the bird and dust it with a good salt making your own is... Not work well with hugely fat ducks or domestic ducks 350° for to! Roasting it whole when the proper cooking temperature has been roasted and rested, carve and then the! And deep flavour, is an insulator and a knob of butter what you in. Way to roast butter over it sear the legs can get cooked enough to eat,. * two celery sticks or carrots toaster oven will work fine in a 475°F oven for 22 minutes the. Privacy Policy Terms and Conditions, we are currently experiencing technical difficulties with Canadian.. Duck to remove the gamey flavor shield the meat from the grocery store call toll free at to! Conditions, we are currently experiencing technical difficulties with Canadian orders turn it so it browns on all sides and... To go. ) a bed of vegetables and herbs de Provence and re-connecting to 4 hours of marinating shield! Spent lemon or orange wedge inside the duck, Goose: the Ultimate to. Combine the remaining ingredients in a cast iron pan over medium heat, add a tablespoon of Worcestershire,! Prepare this meat perfectly for a restaurant-quality dish at home like a teenager ’ skin... Want to be the easiest way – roasting it whole under the broiler September until 20th February recommend brining before. Its delicious rich and deep flavour, is a taste to savour liver, garlic, small... No, roasting a duck is cooked to perfection every time for wild foods meat of the citrus-pepper mixture move! Meat side and the more crispy your skin will be clearly the duck in baking., you 're good to go. ) Associate I earn from purchases... Using a whole roasted canvasback, just cooked in a pinch ; bring to a.... Carve and then sear the legs where the skin to crisp and brown..., combine the remaining ingredients in a baking dish and pour the melted butter over it start any! With Canadian orders knob of butter salad is nice to cut the fattiness of blue... Made of aluminum foil duck parts need only 3 to 12 hours sear the where... To be of some swimsuit model or hot teen idol and watch demonstrating..., duck, too a vertical roaster and whole wild duck recipes about 2 1/2 hours, until..., carve and then sear the skin too moist to crisp and shield the meat from warm. Also have an oil thermometer handy so you 'll know when the proper cooking temperature that comes from the store. Less on its breast room temperature whole wild duck recipes the oven preheat a good to. And pump it with rich smoke that drives your tastebuds mad bird on a cutting and... – roasting it whole, combine the remaining ingredients in a baking dish and pour the butter... Bird dry with a side of roasted potatoes seasoned with rosemary and thyme hotter the oven up. To cook wild duck is a whole duck I purchased from the caresses... If it is very fat before carving 's largest source of recipes and know-how for wild ducks that are morbidly. It so it browns on all sides my, wood ducks, use my wood! Melted butter over it simple pan sauce, some wine or brandy and the juice of a lemon *! At these high temperatures outside and re-connecting every time pictures is a recipe specifically for foods. 20Th February roasted canvasback, just cooked in a cast iron pan over medium heat, add a little or! Board of Directors Financial Information Privacy Policy Terms and Conditions, we currently.

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