Looking for new ways to cook duck breasts

[Ajj828]

I have a bunch of duck breats in the freezer and want to do something with them. I normally make duck jalapeño poppers wrapped in bacon but I want to try something new. I've tried making jerky in the oven but ended up burning the meat even with the oven on the lowest temp. I'm thinking of using a crock pot to slow cook the meat with other things. What should I cook my duck with in the slow cooker?

[WSU]

Not a crock pot recipe, but I like this with duck breast: http://www.deliciousmagazine.co.uk/recipes/five-spice-duck-and-ginger-noodle-soup/

Jerky turns out very good if done correctly.  I haven't found any crock pot recipes I'm crazy about.

[northwesthunter84]

jambalaya is always a good option, throw in some shrimp too.  Another option would be chicken fried duck breast, taters with country gravy.

[kselkhunter]

I always like the Asian duck wraps with Hoisin sauce, so possibly use hoisin sauce.  For Thanksgiving we smoke a duck with some brandied cherries, then my wife makes a sauce with the smoked brandied cherries.  So a cherry sauce would go well with duck. Another one is mole sauce, do duck enchiladas or tacos.

Or I just turn my ducks into sausage.  2/3 duck to 1/3 pork belly (or just pork fat) with fresh seasonings.  Either cook fresh, or smoke it.

[Buckewe]

I have done duck breast in the crockpot the same way that you would a beef roast. Carrots, celery,  potatoes ,garlic whatever you like let it cook all day. It tasted like beef. Or you can soak in milk overnight slice thin bread it and fry it up.

Any recipe that is for red meat can have duck or any other red meat substituted.don't be afraid to try new things you would be surprised how well some turn out.

[CP]

Grill them - no more done than med-rare.

[DOUBLELUNG]

Grill them - no more done than med-rare.

Favorite coating for grilling is EVOO, a little bit of soy sauce, fresh garlic and ginger.  Marinating is a good thing!  Hot and fast, the juice should run clear and red.

If you make sausage, orange peel is a good addition to a sweet Italian sausage recipe with duck or goose. 

If you pound them thin or run through a cuber, they make a good chicken-fried steak.

Also great meat in any spicy recipe - Indian, Asian, Caribbean, etc.  Strong flavored dark meat is enhanced by strong spices - gumbo, curries, masala, chimichurri. 

[Mfowl]

Duck fajitas. Slice the breasts into thin pieces and sautee with diced bacon. Add seasonings as you go. In a separate skillet sautee bell peppers and onions. Combine it all in a tortilla with your favorite fixens. I usually do this in a campsite but it's plenty good at home too!

[jbeaumont21]

[WapitiTalk1]

Never have been a fan of duck, but, way back in the day in NW MT, my mom would season them with a bit of Alpine Touch, sear them in a skillet, then put a can or two of cream of mushroom soup in (with some celery, carrots, and some diced tatos) and let em cook till they nearly fell apart.  All of my family of 7 liked that recipe  .

[JLS]

Brine Recipe

1/2 gallon Apple Juice
1/2 gallon Orange Juice
1 gallon of Ice water
2 cups Kosher
1/2 cup Mortons tenderquick
2 cups brown sugar
2 table spoons nutmeg
1/3 cup pepper corns
generous portion of pickling spice

I boiled the juice, salt, tenderquick and brown sugar until all was dissolved, while still hot I put in all remaining spices and stirred that up, then dump the gallon of ice water. Let cool completelty.

Trim off all silver skin, shot up area and fat. Then I brined them for 5 days. Got the smoker to 190 degrees and smoked them for 4 hours using apple wood chips. The last half hour I basted them with a mixture of 1 cup of honey and 1 cup of teriyaki sauce whisked together.

[JKEEN33]

Anyone ever grind into burger and add taco seasoning? I have been thinking about trying that. I have a bit of a taco addiction.

[kselkhunter]

Yes, duck tacos are great.  I also take ground duck, or the duck sausage I make, and put it in pasta sauce with spaghetti. 

[The Weazle]

There are two ways I will eat duck...I make pepperoni with the rest.

1.  Cut into nugget size pieces, coat in seasoned flour, dip in egg wash, back in the seasoned flour, and into the fryer until just like chicken nuggets.  Drain oil off, put in fridge and let cool.  Eat cold dipped in BBQ sauce while sipping ronyay (rainier beer) while watching the Seahawks.

2.  Cut into chunks, and put on skewer with bell peppers, onions and cherry tomatoes, season with johnny's and bbq until meat is med rare and veggies are tender.

Other than that, I turn all of my duck breasts into pepper sticks.

[pianoman9701]

4 duck breast
2 oranges
2 cups teriyaki
4 minced cloves of garlic
1 lb of thinly-sliced bacon
2-3 bottles of Pinot noir
salt & Pepper

Pour and drink one glass of pinot. Jaccard or fork the breasts thoroughly - important! Zest the oranges - no skin pulp/the white stuff - then juice the oranges and discard the remains. Put the breasts, zest, juice, teriyaki,and a cup of the pinot in a ziplock and marinate in the fridge for 24 hours, gently shaking and turning every few hours. Have a glass of pinot until the 1st bottle is completely empty. DO NOT WASTE!

Next evening: Open and drink some more pinot. Take the breasts out and pat off excess liquids, and salt salt & pepper them liberally (liberally=whine a lot as you season the poor murdered duckies). Wrap the breasts completely in bacon and toothpick the strips so they don't come off. Refill the pinot glass. Either grill, skillet, or roast until the bacon looks cooked. Remove from heat and allow to rest for 10 minutes. Slice the breasts 1/4" thick on a bias to get the largest slices possible and serve with some veggies, red potatoes, and a glass of pinot. For added flavor, serve with au jus from a package. You may need another glass of pinot while you eat.