What's your Favorite Duck Recipe?
- Thread starter TheGDog
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Assuming you breasted it.
flower, salt, pepper each breast
a little oil in a skillet
cook for a just a few minutes on each side serve it with mach potatoes, and veggies.
You need to eat duck medium rare.
Some guys soak it in milk but I don't do that. My family all likes the taste of waterfowl.
flower, salt, pepper each breast
a little oil in a skillet
cook for a just a few minutes on each side serve it with mach potatoes, and veggies.
You need to eat duck medium rare.
Some guys soak it in milk but I don't do that. My family all likes the taste of waterfowl.
I figure, for presentation, that I'll need to gut it but keep it whole. Lop off the neck and keep it to cook as a treat for the cook 
So probably will do a brine for it. Not sure how bad the vicera situation is on these animals, so figure that's a safer way for me to do it.
I also noted w/ the Bobcat that after brine'ing it the vicera clear sheathing turns more whitish and is easier to slip off the meat as a last bit of processing before re-rinse and then prep work on the meals other ingredients.
Question: How much salt do you end up adding into the water you fill in around it with in the plasticware while it sits in the fridge? Just wanna make sure I have a better idea for HOW MUCH salt is necessary per what size container? Or, like HOW MUCH salt when it's just one bird, vs two birds, etc.
So probably will do a brine for it. Not sure how bad the vicera situation is on these animals, so figure that's a safer way for me to do it.
I also noted w/ the Bobcat that after brine'ing it the vicera clear sheathing turns more whitish and is easier to slip off the meat as a last bit of processing before re-rinse and then prep work on the meals other ingredients.
Question: How much salt do you end up adding into the water you fill in around it with in the plasticware while it sits in the fridge? Just wanna make sure I have a better idea for HOW MUCH salt is necessary per what size container? Or, like HOW MUCH salt when it's just one bird, vs two birds, etc.
Pulled this off of DU
Basic Brine
1/2 gallon water
1/2 cup kosher or any coarse salt
1/2 cup brown sugar (optional)
1/2 cup pickling spices
Heat 2 cups of the water in a saucepan over medium heat. Add salt, brown sugar, and pickling spices. Stir until the salt is dissolved. Add this mixture to the remaining water and cool completely in the refrigerator for at least 3 hours before soaking the duck or goose meat.
Basic Brine
1/2 gallon water
1/2 cup kosher or any coarse salt
1/2 cup brown sugar (optional)
1/2 cup pickling spices
Heat 2 cups of the water in a saucepan over medium heat. Add salt, brown sugar, and pickling spices. Stir until the salt is dissolved. Add this mixture to the remaining water and cool completely in the refrigerator for at least 3 hours before soaking the duck or goose meat.
And I definitely wanna cook it with a skin-on method so the fat can help to protect it from overcooking and getting dry.
Maybe as a last step after the last water-drain and rinse, cover with a hand rub blend of seasonings placed into extra virgin olive oil, but mixed to a consistency of a more of a paste of the herbs and spices, and always with a capful or two of Liquid Smoke brand hickory flavoring into it. And always give a last dusting with Lawry's Seasoned Salt! to hold the mix in place so hardly no drip!
Maybe as a last step after the last water-drain and rinse, cover with a hand rub blend of seasonings placed into extra virgin olive oil, but mixed to a consistency of a more of a paste of the herbs and spices, and always with a capful or two of Liquid Smoke brand hickory flavoring into it. And always give a last dusting with Lawry's Seasoned Salt! to hold the mix in place so hardly no drip!
Why would you need to wait for 3 hrs before soaking the meat? I mean sure, wait enough for the water to cool down enough so you're not inadvertantly cooking the meat by placing it in this mixture, sure. But not 3 whole hours. Maybe 1 hour if the pot is large to allow sufficient cool-down. But wouldn't ya want a little warmth in there to try to help draw in the flavors from the spice into the muscle?
Because as soon as you put it back into the fridge, it'll start dropping down in temp fairly fast in those plasticware containers
Whole plucked teal split down the back seasoned with lots of salt and pepper. Fried in a pan with butter and glazed with honey. I like to keep things simple.
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