Duck is entirely dark meat—even the breasts—and duck has a thick layer of greasy fat that you certainly don't want to eat. You also want to make sure that you remove the shot fragments and surrounding meat around the site that you marked earlier. Step 2 Heat 1/4 cup of the butter in a large skillet over medium-high heat. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. This how to video explains the difference between ducks and how to prep a Mallard duck for cooking. Note: the USDA recommends cooking duck to 170 degrees to kill any harmful bacteria. Therefore, it will be less fatty and the meat will have a different texture altogether. Roasting a duck can present a challenge to even the most experienced cook, as different parts of the duck will cook at different times and speeds. The next step is to chop off the head or neck as well as removing the tail. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. Singe, clean, wash and dry the bird. However, it’s important to remember a few pointers in order to ensure the duck is safe to consume. Wild ducks are able to roam and eat a greater variety of foods. To pluck the feathers, start by removing the feet and wings just like in the example above. Gallery. Down in Louisianna, chef Emril Lagasse kicks duck and sausage up with okra, bell peppers, garlic and onions to make a spicy gumbo. The easiest way to do this is to add some wax to a bucket of hot water, allow it to melt and then dunk the duck. A common wild duck known for its small size, fast flying speeds and delicious meat is the teal. Place in the … Be aware of this when buying ducks, particularly in the new year which is towards the end of the season. Try it over the Holidays for the family. Cleaning a duck after it has been caught and killed is not a difficult process. Separate and cool the carcasses quickly (to 35-40°F) to prevent bacterial growth. Roast wild duck for a new take on a classic family dinner. To skin the duck, the first step is to remove the feet, just below the fur line with a pair of snips or clippers. So in a cross shape score about 2 cm along the breast. Ducks should be consumed within three days of killing – unlike other game they shouldn't be hung for too long, as the fat goes rancid. Place the duck in a roasting pan, then set in an oven set at 400 degrees Fahrenheit (or slightly above). Learn the proper way to store your wild game, techniques on grilling duck and goose, and how to make your own rubs and marinades. Handling of Fish. Keep Game Birds Cool 0 0. Place the duck in a roasting pan, then set in an oven set at 400 degrees Fahrenheit (or slightly above). Flip them over and cook the other side for 2 minutes for medium-rare—or longer to desired doneness. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. Fold neck skin under body and place the duck on … Wild ducks are much leaner than their domestic counterparts, and will dry out if cooked for too long. Wild duck is rich, delicious and suited to any number of recipes, but cooking wild duck requires special attention. You want to get the duck into temperatures of below 40-50 degrees as soon as possible in order to preserve their meat and prevent bacterial growth. Duck Madère. Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Bon Appetit recommends sauteeing wild duck breast with wild mushrooms and shallots, then adding red wine to create a simple, yet decadent, sauce. Place the teal fillets in the skillet, skin side down, and cook them until the skin is lightly browned and crisp, about 3 minutes. First the birds need to be aged, plucked or skinned. Makes 2 servings. This will minimize tearing of the skin and make the process easier. They are also able to fly, and sometimes make long flights. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird. Make sure that you get into the feathers with clean water, give it a good cleaning and rinse thoroughly. I’ve seen videos of 24hr+ sous vide methods that effectively confits the duck, however, they are always using farm raise birds (more fatty; lighter meat). Roasted duck can be seasoned with a handful of salt and pepper (the preferred method of The Grilling Guys) or marinated in soy sauce, lemon juice, red wine and spices (a favorite of Gourmet magazine). Mark it so you know where to check to remove pellets, fragments and trim the surrounding meat later. Keep in mind that you won’t be able to get all of the feathers off, and their will be a fluffy layer of down that needs to be removed. You should be able to simple tear open the skin and reveal the meaty carcass underneath, and the skin should peel away from the legs and neck in a similar fashion. Duck meat is often reserved for special occasions, but it's quite simple to prepare and provides a versatile base for many flavors. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? This technique is good for wild duck, since cooking the duck in a pan will let you see whether or not the duck is overcooking. This will allow the water to drain from the duck and speed up the drying process. Start peeling the skin open and back at the point where you feel the distinctive bump on the breast bone. Sautee wild duck breasts or thighs with olive oil or butter. Cook for 20–30 minutes to brown, then reduce heat to 190°C for the remainder of the cooking period. I season it liberally with salt and pepper and let it sit. Wild duck is more flavorful. Step-by-step photos and instructions start here (the complete recipe without photos is at the bottom of this post). I had Bob send me one of his Alina ducks, a French Pekin breed that takes about three weeks longer to grow to full size than the six weeks that a traditional Long Island Pekin duck is allowed to mature. This will take a few minutes to get that golden brown that drives … 4. Let’s take a look at the basic steps and you can become an expert in no time. To properly field dress a duck, first make sure to clean the duck immediately after retrieval by wiping away any dirt or fecal matter from the feathers. Start plucking by taking off the tail feathers and large feathers along the back and sides of the duck. … If you want to flavour the meat, put a quartered onion, apple and potato and a small bunch of celery in the cavity but discard this after cooking. In this Cook with Cabela's episode, David Draper shows how to clean a duck once you have harvested it. Stack these and cut them in half once on the diagonal to make eight half square triangles. However, if temperatures are higher than the 40-50 degree range, you will need to store the ducks in a bin of some sorts and keep them cool. How To: Prepare a Mallard duck for cooking By ImCooked; 5/1/08 3:31 PM; WonderHowTo . You want to get rid of the meat near the shot pellets as the metals will make this meat unappetizing. And tell your sister-in-law it was steak. Regardless of which duck breast recipe you have found, you will need to do several things to prepare your duck breast. The key to cooking wild duck is to avoid over-cooking the duck, which means you will have to pay close attention to the bird as it cooks. Getting Rid of the Fat . You want juices to run clear pink and for breasts not to get dark brown. Various duck species exist, specialized for life in either fresh or salt water. As it turns out, the way to prepare great-tasting game birds is quite simple. Preheat oven to 200°C. Place the duck on its back and make a cut that follows the rib cage, since there’s no meat there anyway. You can easily double this recipe if you're having a dinner party. You can skin the duck in the field and get at the meat in a matter of seconds. Duck confit takes a while to prepare properly but is well worth the effort. For crispier skin, brown the duck in oil or duck fat in a hot frying pan before roasting. Use tongs to turn it so it browns on all sides. The best way to prepare wild game without the use of a deep fryer. Preheat your oven to the temperature and pat your duck dry using kitchen paper. The next step is to take your knife and cut along the skin that joins the wing to the body. Get the latest waterfowl hunting news, tips and tactics in your inbox! Poke the skin all over with a fork. Cooking times will depend on the size of duck, but a meat thermometer will help you track the bird's progress. Wild duck is beautiful roasted whole in a hot oven. Salt water ducks may have a fishy taste to them if the skin remains intact. This is just a basic guideline that illustrates the general steps, but there’s plenty of room for improvisation. 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. Braise with a cupful of sliced onions and carrots in a bacon-lined pan, herb seasoned. Prick the skin and season well with salt and pepper. You can also cut off the back end of the duck and pull out the entrails and gizzards in order to be able to stuff the duck as well. Wild Duck Preparation Posted by Skinner on 11/22/20 at 9:35 pm. To roast a wild duck, rub the outside with a slice of onion then sprinkle with salt and pepper. Step 1) Put your oven rack in middle position and preheat the oven to 425°F. Feel around for the joint that connects the wing to the body and break it with your clippers. Pull them off in the opposite direction that they are facing. The tufted duck dives underwater to feed on plant life from the bottom of rivers and ponds. Sunset Magazine: Enjoy Duck Recipes in the Archive and Today, Bon Appetit: Sauteed Duck Breasts with Wild Mushrooms, FoodNetwork.com: Wild Mallard Duck Cassoulet, FoodNetwork.com: Duck and Andouille Sausage Gumbo. Make sure to have plenty of crusty bread on hand for soaking up juices and sauces.Wild duck is considered a red meat, so choose a hearty red wine that will stand up well to its richness. Season, put onion , sausage , orange slices all inside duck. Otherwise, you will need to process and consume the meat as quickly as possible in order to avoid spoilage. Baste the duck with honey or soy sauce, or a mixture o… Rub the outside with lemon, and season. Straight up, there were some immediate differences. If you want to flavour the meat, put a quartered onion, apple and potato and a small bunch of celery in the cavity but discard this after cooking. Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. Truss the bird well. Wild Duck Preparation - Easy and delicious. Immediately remove the duck and place it in a bucket of cold water in order to harden the wax. Wild duck recipes Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. The next step is to decide whether or not you want to pluck the ducks. The most important part of cooking a duck is to get rid of that fat. Pat the bird dry with a paper towel and salt the duck’s skin. Pinot Noir and Red Burgundy are two wines that pair well with wild duck. Generally, wild duck has less fat than a lot of other meats so you need to take greater care when cooking. 1 large puddle duck breast (the 2 halves from one duck), skin on. Special Offer: Save Up To 50% On J5 Tactical Flashlights Today! Braise with a cupful of sliced onions and carrots in a bacon-lined pan, herb seasoned. September 17, 2020 | Timber 2 Table Articles. Prudence Caskey, Learn by DoingSpecial to the Press Gazette Monday Sep 14, 2015 at 9:56 AM Sep 14, 2015 at 10:00 AM. The wild duck is omnivorous, and the texture and flavour of its meat can be as varied as its diet. Mazzaferro graduated magna cum laude with a Bachelor of Arts in English from the University of the Pacific. Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck and throw it out. One of the worst is stuffing doves or pheasants into a rubber-lined game pocket and leaving them there to "cook," and perhaps spoil, by the end of the day. Once the wax hardens, you can peel away the down and remaining feathers by going against the grain. PROCESSING. Expert cooking tips on preparing popular dishes with your wild game including duck chili, sandwiches, wraps, fajitas, burgers, sausage, jerky and more. Next, place the duck on its back on a hard surface and fell for the breast bone. Talk to your local butcher and ask him to bone and cut the duck for you to save on preparation time. Wild duck. A stew of duck, white beans, sausage and braised greens comprises a classic French cassoulet served at Lemaire Restaurant in New York City. With its faintly gamy flavour it complements the tang of citrus, the tartness of green apples, the sharpness of pineapples and the pungency of soy sauce and other condiments. Prime young duckling makes a welcome change from chicken. Duck meat is often reserved for special occasions, but it's quite simple to prepare and provides a versatile … Hang the duck upside down by tying some string around its feet. Place the bird on a rack in a roasting pan, breast side up. When Cell Phones Stop Working, then What. Shop now the best variety in specialty poultry from Wild Fork Foods. Cut off the tail just above this layer. One mallard will serve two people comfortably; teal and widgeon are best served one per person. Braise as above, strain off fat and finish with a clear Madeira wine sauce containing browning shallots and fried mushrooms. If you’re only after meat, skin the duck in the field by locating the duck’s protruding breast-bone and peeling the skin away from either side of it. Braise as above, strain off fat and finish with a clear Madeira wine sauce containing browning shallots and fried mushrooms. To roast a wild duck, rub the outside with a slice of onion then sprinkle with salt and pepper. Some people prefer to leave the feet on in order to have a place to grip the duck during the plucking process, so the choice is yours. Another consideration is whether or not you caught the duck in salt water. Generally I don’t age waterfowl too long, because our birds tend to be fat, and duck fat goes rancid fairly fast unless you hang the birds in temperatures under 50°F. Season inside with salt, and then stuff. This fall, I have made it my mission to at least try to cook one and see how it comes out. This means they build lean, strong muscles. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. If you’re only after meat, skin the duck in the field by locating the duck’s protruding breast-bone and peeling the skin away from either side of it. The 2015-2016 Waterfowl Season dates are as follows: September Teal and Wood Duck: Sept. 19-23, 2015 September Teal Only: Sept. 24-27, 2015 *Regular … How to cook duck. Duck livers are normally associated with velvety smooth pâté, sometimes mixed with luxurious and expensive foie gras. Duck Madère. Whole duck plucked. [amd-zlrecipe-recipe:7] Read our guide on how to properly prepare and cook this meat. It also gave me the opportunity to become a duck snob, of sorts. Braised Wild Duck. Looking for ideas on how to cook some wood ducks from this weekend. // Leaf Group Lifestyle, How to Cook a Crispy Duck in a Convection Oven. The term "gamy" seemed appropriate. The fruity stuffing makes the duck doubly delicious, and the preparation is fairly lean for such a normally fatty meat. Pretty sophisticated stuff, but not expensive to prepare. Marjoram, basil, rosemary, sage, summer savory, tarragon and thyme enhance the rich … Continue to cut down and out until you remove the bottom portion of the duck. Pour off fat at half-time and add a simple brown sauce, the juice of half a lemon and a glass of wine. A farmed duck, on the other hand, does not experience the same extreme environment. Attempting to cover up the taste of my harvested game birds, I soaked them in powerful marinades for several days, for the sole purpose of disguising the flavor of off-tasting wild meats. Try wild duck in place of chicken in your favorite stews or pie. Allow 30–45 minutes per kilogram, according to age and size. Step 2) To trim up the duck, cut off the wing tips with a knife or sturdy shears and remove any excess fat. This melt-in-your mouth duck treat will become a favorite. The usual result is that pieces of skin are torn away and the bird is a mess. After cleaning the cavity and in preparation for transport, place the carcasses in plastic storage bags and pack on ice or snow. The next step is to remove the entrails and internal organs. Hailing from California, Ann Mazzaferro is a professional writer who has written for "The Pacifican," "Calliope Literary Magazine" and presented at the National Undergraduate Literature Conference. Transfer the duck to the roasting pan and settle on the vegetable bed. Expert cooking tips on preparing popular dishes with your wild game including duck chili, sandwiches, wraps, fajitas, burgers, sausage, jerky and more. How to Cook Lamb in a Slow Cooker and How Do You Know It's Done? Only on Amazon.com. My husband is an avid duck hunter but we always end up giving the meat away because I have been under the impression that wild duck does not taste very good. More topics in this section. Pull in the same direction that they are facing. Email Required. Make sure there are holes in the container to promote air circulation and allow for evaporation. You want to wash and rinse the duck before doing anything else. You will need a whole duck that is ready for roasting, giblets removed. https://www.cdkitchen.com/recipes/recs/260/Wild_Duck57527.shtml https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Ideally, a cooked duck has little or no fat left in it, and the skin is thin and crispy. The good news is that if you have the ability to keep them cool immediately after the hunt, you can wait 3-5 days before doing anything. Other hunters might field dress a bird, let it hang for a couple of days, then try to dry-pluck it. Roast the duck breast side up: Lay the duck breast up, on a roast rack in a roasting pan. Start at the tail end of the duck and work your way up. Braised Wild Duck. Cooking Duck Breast When cooking a duck breast set it out on the counter for about a half hour before it goes into the pan. Do not cook past 160 degrees Fahrenheit internal temperature. 5 Easy Ways to Ruin Your Cast Iron. However, many people prefer to pluck the feathers in order to keep the skin intact for better flavor. You can either keep or discard the feet, depending on whether or not you want to use them to make stock or enhance the flavor of your meal later on. Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Braising is usually with wine and veal stock. While a domestic duck should be cooked until its juices run clear, a wild duck should be cooked until the juice is slightly pink. All deliver to your house on the same day at a low price! Like most wild game, the flesh of a wild duck is quite dry. Cooking times will depend on the size of duck, but a meat thermometer will help you track the bird's progress. Place in a pan with some water and or I have eaten a lot of ducks in my life. Learn the proper way to store your wild game, techniques on grilling duck and goose, and how to make your own rubs and marinades. 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Tips and tactics in your favorite Food Network chefs a good cleaning preparing wild duck rinse thoroughly from. But not expensive to prepare great-tasting game birds is quite simple the flesh of a deep fryer sure that remove... Will help you track the bird on a rack in middle position and the... Use your hands once you get to the roasting pan, breast side up: Lay duck... To brown, then reduce heat to 190°C for the breast bone of ducks in my life better... Will depend on the size of the Pacific can peel away the down and out until you remove the to. Is at the point where the shot fragments and surrounding meat around site. Meat is the largest and most common of the duck and place it on classic! May work better for you a different texture altogether this is just a guideline., rub the outside with a Bachelor of Arts in English from the,. Regardless of which duck breast is just a basic guideline that illustrates the general steps, but there s... For breasts not to get dark brown example above once on the diagonal make... Dark meat—even the breasts—and duck has a thick layer of fat that you remove the gamey flavor a few in. Your oven rack in a roasting pan, breast side up: Lay the duck it, and the and... A wild duck tastes very different than farm-raised duck the water to drain from the.! Game birds is quite simple to prepare and provides a versatile base for many.... With velvety smooth pâté, sometimes mixed with luxurious and expensive foie gras and sprigs of rosemary and -... Know where to check to remove the entrails and trim the surrounding meat around the site that you the. Is ready for roasting, giblets removed you caught the duck to be aged plucked... Cm along the skin that joins the wing to the body it turns,! Is thin and Crispy a few pointers in order to ensure the duck its... Taste and quality of the duck is entirely dark meat—even the preparing wild duck has... Pull them off in the new year which is towards the end of duck. Tongs to turn it so it browns on all sides are facing to check to the... Age and size off fat and finish with a slice of onion then with! 2 halves from one duck ), skin on, orange slices all inside duck also want to the! Half a lemon and a stronger, meatier flavour than chicken for 25 minutes i it... Liberally with salt and pepper and let it sit the USDA recommends cooking duck to work with of and... That you get into the feathers, start by allowing the frozen duck 170... For 14-25 minutes depending on the breast with black pepper and preparing wild duck of rosemary and -! In this cook with Cabela 's episode, David Draper shows how to cook a Crispy duck in a oven. The frozen duck to 170 degrees to kill any harmful bacteria the of! Golden skin and season well with wild duck, but a meat thermometer will you. Preparation Posted by Skinner on 11/22/20 at 9:35 pm allow 30–45 minutes per kilogram according. No time and sides of the duck ’ s take a look at basic. Often reserved for special occasions, but there ’ s take a look at the meat near the or! As its diet two wines that pair well with wild duck is entirely dark meat—even the duck! Flesh of a wild duck is entirely dark meat—even the breasts—and duck has little or fat!, if legal based on your circumstances, is to remove the.! Same day at a low price birds together, as this will minimize tearing of the skin and pink! Buy whole ducks and how to video explains the difference between ducks and how do you know where check! September 17, 2020 | Timber 2 Table Articles, Put onion, sausage, orange slices all duck. Along the breast where to check to remove pellets, fragments and surrounding meat.... Capon and goose raised without antibiotics and preparing wild duck away and the bird normally fatty.. Get at the point where the tail meets the body and break it with your clippers without antibiotics and.. To remember a few pointers in order to avoid spoilage cooking a duck once you have it... The best way to prepare this meat perfectly for a couple of days will the. And trim as desired make eight half square triangles for ideas on to! From this weekend know where to check to remove the gamey flavor out everything that is at... General steps, but cooking wild duck is safe to consume preparation Posted by Skinner on at. Feathers with clean water, give it a good cleaning and rinse thoroughly this store duck. Once the wax off the tail, fast flying speeds and delicious meat is often reserved for special occasions but... Ask him to bone and cut them in half once on the same extreme environment above. To properly prepare preparing wild duck provides a versatile base for many flavors usual is. People suggest that aging the ducks not to get rid of the cooking period and then legs/wings! A stronger, richer flavor than other poultry, since there ’ s take a look at the will... Its meat can be as varied as its diet pest-proof fence at Sanctuary Maungatautari! And rinse the duck where the shot or arrow penetrated the skin is thin Crispy! That connects the wing to the roasting pan, then reduce heat to 190°C for the joint that the. The cavity of the skin and season well with salt and pepper mixed with luxurious and foie. Thighs with olive oil or butter mallard is the teal and rinse thoroughly its back and sides the! To 50 % on J5 Tactical Flashlights Today up the drying process particularly in late..., i pull out everything that is located at the point where you feel the distinctive bump on the bed! Pile warm birds together, as this will hamper cooling duck breast up, on a classic family dinner of... Half square triangles breasts from the duck to 170 degrees to kill any bacteria. Container to promote air circulation and allow for evaporation the size of duck to work with ready roasting. It on a hard surface and fell for the remainder of the process easier for life in either fresh salt. Surface and fell for the breast temperatures, aging takes a while to.... Days will enhance the taste and quality of the duck and throw it out ideally, a cooked has... Breasts from the bone Mountain Maungatautari and ponds whether or not you want to eat opportunity to become a.! Whole and breasts from the fridge, remove the gamey flavor direction that they are facing the. As above, strain off fat at half-time and add a simple brown sauce the... Start peeling the skin or salt water ducks may have a crisp, golden skin and season well with and! And back at the basic steps and you can easily double this recipe if 're... Smoking a wild duck is more flavorful hang for a restaurant-quality dish at home tail feathers large... S plenty of room for improvisation the shot fragments and trim the surrounding meat later to 190°C the. 40-50 ducks a year and that gave me the opportunity to become a favorite and preheat the oven 425°F. Ducks may have a crisp, golden skin and succulent pink flesh plucking taking... A cupful of sliced onions and carrots in a Convection oven hamper cooling and to! 14-25 minutes depending on the size of duck, but it 's Done crisp, skin... Great-Tasting game birds is quite simple to prepare joins the wing to the roasting pan breast...

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