Cooking Duck

[Bearridge]

First time posting on the forum wanted to see how it works!
Anyone got some good recipes for duck?

[Woodchuck]

Marinate in A-1 and a small amount of soy sauce for 3 days. Spice to taste, I like Johny's seasoning salt. Wrap in bacon. Get your grill to about 350. Place duck on cedar plank and cook til just a haze of pink in the center. Remove from heat, Toss the duck in the trash, eat the plank.   




I couldn't resist, welcome to the forum. 

[Bearridge]

Ha, not a fan of duck meat? Ill admit cedar plank is alright but can't waist the meat!

[Oldguy]

There are tons of recipes on the internet for breasted duck. The secret to savory duck is not overcooking. If you can eat really rare duck, it is the best but I would say that once you get to medium, the liver and wild taste arrives.

[ICEMAN]

Hah, just posted on a bear meat thread

My family loves duck meat marinated in a bit of italian dressing, wine and pepper, then shishkabobbed with other wild game and veggies, mushrooms and onions. Don't pack the shishbabob skewers too tight, let some flame lick in between your goodies. Don't over cook!

One trick to cooking duck is to treat it like steak, not like chicken.

Prepare like red meat, and do not overcook. Good luck.

[MacAttack]

I cook mine too rare/medium rare. I have a few recipes but I mainly cook to please guests, so duck poppers, buffalo duck legs (If I don't take the whole bird, I take all legs from bigger ducks and all geese) I have a really good one for goose legs. If the breasts don't make it into pepperoni, I usually make it like stir fry.

[vandeman17]

Marinate in sprite and Italian seasoning. Cut in cubes, add jalapeño and cream cheese, wrap in bacon and stick a toothpick through. BBQ to medium rare and enjoy. I pre cook the bacon a bit then just BBQ until bacon is done and it times out right for the duck

[Bearridge]

Thanks guys! ill make sure to try one of those out this week on some teal!

[Quackwhacker]

Sweet and sour duck. Cut into bite size pieces. Soak in milk and a little Tabasco for a couple hours or overnight.  Strain and pat dry. Dip in batter and deep fry. Cover with sweet and sour or your favorite Asian sauce. Stir fry some vegetables and serve on a bed of rice. I haven't had a person not love it. Think I better make a batch this weekend. Welcome to the site

[Oldguy]

One thing I forgot was that I usually put the breasts in a zip-lok and pour in enough Coke or Pepsi  to cover them. Put in the refrigerator for a few hours or overnight and it really draws the blood out. After I take the breasts out to cook them, I pour the marinade over ice and add bourbon for a great "Bloody Duck" cocktail.

[johnnyaustin44]

I'll second what vandeman says. Spot on what I do. Awesome to eat and really has changed a lot of opinions of some of the guys I know about eating duck.

[DrakeKill]

I go through lots of duck meat, I mean LOTS.

it really depends, do you like duck? Its fine not to like it (but that's no excuse to let it go to waste), just remember good cooking can make anything taste good and if you cant cook there's always jerky and pepperoni sticks

If you like that duckiness - then never overcook it, medium is about as far as you ever want to go. I like the duck poppers, or a simple deep fry in a buttermilk batter

Now, if your not a fan of duck, liver, other organ meats, or anything that could be a little on the gamey side. Try this:

garlic, onion, salt, pepper, maybe a little soy or worsh. sauce. Sautee the meat with that in a fry pan real quick - just brown it on both sides. Take the fry pan and dump the contents into a crockpot meat, drippings, onion and all. Dump enough chicken broth into the crock to cover all the meat, lock down the lid, set to low and return in 10 - 12 hours (know your crockpot and adjust timing accordingly).

The meat should be falling apart and look more like beef roast than a duck breast (this works with whole birds too btw). Give this to folks who wont know and have them guess what it is, i'd bet they'll guess beef more often than not.

shred the meat and mix with bbq, steak sauce, or whatever you like; and use for sandwiches, tacos, whatever - even city girls will eat this up without hesitation.

works for deer/elk/bear pretty much anything with dark/red meat.

[Bean Counter]

I love duck and have never had bad but then again I've never had wild game duck.

[pianoman9701]

Marinate the duck breasts in teriyaki, freshly grated ginger, olive oil, freshly ground pepper, plenty of lemon and orange zest, and saki for at lest 24 hours. Wrap the breasts in bacon and cook on high heat for about 20 minutes. Serve over rice and and finish with some premium soy sauce or tamari soy.

[WSU]

This recipe is awesome: http://www.deliciousmagazine.co.uk/recipes/five-spice-duck-and-ginger-noodle-soup

And it's weird, but I think it tastes better if you get stock from the Asian store.  Most if it is "chicken flavored," as opposed to just saying "chicken," but it is better.  Careful with the chilis if you get them at the Asian store.  Some are so hot it can be a bit overwhelming (and I like hot).  I also slice some jalapeños and throw them in.