8 votes

Any Good Recipes for Duck?

Iv got about 20 ducks and I'm going to fry them up for my mothers B-day party. I was wondering if there is any thing else i can do with them that's quick and easy?




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Butter

Butter and cook at 350 until delicious.

i love to spit roast them but

i love to spit roast them but they're good in the oven too. the way to make peking style crispy skin is to separate the skin from the body. you can use an air gun and fill it like a balloon or if you don't have a compressor just use your hand. if you roast them in the oven, save the fat which is great for a bunch of things. man, i love me some ducks, where's my gun, seeya.

Simple. Easy. Delicious - Gordon Ramsay

The best duck I ever had was served as "Duck Medallions" with some kind of lightly sweet sauce - maybe orange or something else -- the meat was perfect.

However - the next two times (in 2 different restaurants) I tried their duck and it tasted GAMEY. Not sure how that happened...

Good Luck

How about a bird in a bird in a bird in a bird in a bird in a

pig?


http://youtu.be/7Xc5wIpUenQ

I saw the best minds of my generation, destroyed by pandas starving hysterical naked

-Allen Ginsberg

weird as it may be, my step

weird as it may be, my step dad from czech republic makes duck by cutting it into quarters, sprinkle caraway seeds and salt on it. Bake at 350 till its brown and serve with sauerkraut and dumplings. It's pretty delicious imo.

Peking duck...

gotta find a Chinese guy to help you... If you got 20 ducks you can try a bunch of different things right?

PEOPLE OPPOSING TYRANNY - Real Grass Roots!
Are you a POT or a PET - Person Embracing Tyranny?

Duck Heart Tartare Puttanesca

http://honest-food.net/wild-game/duck-goose-recipes/duck-and...

Figure on 6-8 hearts per person

3-4 dozen duck or goose hearts
1 small fresh chile, sliced very thin
1 tablespoon minced shallot
1 1/2 tablespoons tiny capers
1 tablespoon olives (green or black)
1 teaspoon finely grated lemon zest
2-3 tablespoons roasted red pepper, cut into pieces the sice of the capers
2 teaspoons lemon juice (Meyer lemon is best)
2 teaspoons minced parsley
2 teaspoons minced mint
Olive oil
Salt
1 large garlic clove per person
Trim off the top of the hearts — the top end with the fat. Mince the hearts into pieces about the size of the capers and put into a bowl.
Mince the olives well and put into the bowl.
Add everything but the olive oil, lemon juice and herbs and mix gently to combine.
Slice the garlic cloves lengthwise thinly.
Put 3-4 tablespoons of olive oil in a small pan and fry the garlic cloves over medium-high heat until crispy, about 2-3 minutes. Drain on paper towels.
Add the lemon juice, olive oil and herbs to the bowl and mix gently.
To serve, put a large spoonful of the tartare on a plate and drizzle with olive oil, then top with garlic chips.

Save and filter all of the fat!!!

Then use the fat for duck confit

when making duck confit

Take it from me, do not let the meat soak in the salt too long! I recommend no longer than 3-4 hours max. Otherwise, it turns out way too salty.

“With laws shall our land be built up, but with lawlessness laid waste.”
-Njal Thorgeirsson

quick and easy

stuff with bellpepper, onions, jalapeno, cheese, sausage, and/or anything else you like
roast over hot coals and wood smoke until done

or cut breasts into finger strips, dredge through egg/milk, then chopped almonds, fry 'til crispy ( but you already said fry, so...)

As Chico would say,

Why a duck?

Smoked Spinach and Cheddar Duck w Parmesian Cream Sauce

Take out a double breast of duck.... pound it down (put wax paper over it on a cutting board) and hammer it.

Take spinach leaves and a little water in a pan and wilt it down a little bit, throw some ice on it, let it sit. (just enough to cover the face of the breast)

Take a small fist full of cheddar cheese (shredded) and set it aside.

Get a small thingy of cream (thick) and some parmesian cheese (shredded) and first start off by sauteing (??) some finely diced onion, garlic, and maybe a small amount of red and green pepper for color.. saute that and then throw in some of that cream (careful not to break it, meaning don't get it too hot that it breaks the cream and you ruin it) slowly add in the parmesian cheese to thicken it up for later....should be creamy....set that pan aside after taking it off the heat.

Take the double duck breast, lay it down, throw 1 or 2 layers of spinach leaves (spread them out fully to cover) on one side only. Take the fist full of cheddar and put it dead in the middle.

Wrap that duck breast up with the spinach and cheddar and tie it around in a ball (I use a couple of toothpicks to hold it together) Follow me?

I then have spinach and cheddar stuffed duck breast that I put in my Big Chief smoker til done. I know I have had to cook it for 8 hours approx (2 full smokes) and then let it finish cooking (or almost done, you don't have to cook it all the way at this point unless you want to. You can finish it off baking it at 400 like if you want to prepare dinner at a certain time for guests, what have you.
I put my favorite spices on top of the chicken (don't over do it cause the smoke flavor give you enough)

Once it is cooked (don't over cook it, and don't put so much cheese inside that it just oozes out and don't not tie the breast up so the cheese just melts...) make the duck breast a ball! So when done.......

Take the cream sauce you made and have it ready to go when ready to serve, so heat that up til it's warm again (don't break it!)

Slice the duck breast in thinly sliced pieces all the way across, (use a glove over hand and use a knife to slice it so you see the layers of cheese, spinach, and duck)

Once sliced and on a clean plate, take a spoonful of that sauce and spinkle it freely (not liberally) across the top......

I take a finger/spoon pinch and make 2 or 3 lines (be it parsley and paprika) to make cool looking lines on the top.....cause that's how I roll. Talking make those lines thin.....talking perfect lines for appearance and presentation.

Serve it up.

Be Your Own Media!!!

I SCREWED UP!!! I forgot one

I SCREWED UP!!!

I forgot one of the most important ingredients....and it's also part of the name of the Dish....sorry...(off top of my head)

DIJON MUSTARD......you want to add a maybe 4 or 5 spoonfuls (depending on your tastes) in with the parmesian cream sauce... sorry about that...

Smoked Dijon Spinach and Cheddar Cheese Duck !!!!

duhhh one of the main ingredients....

Be Your Own Media!!!

also once you have the duck

also once you have the duck in a ball you can like cellophane it and put it in the fridge til next day if any easier on ya (but the cellophane actually helps hold the duck in a ball better I found, so wrap, wrap, wrap, wrap, wrap it up.

Be Your Own Media!!!

leave the skin on one side if

leave the skin on one side if you can

Be Your Own Media!!!

Here is a great resource:

http://honest-food.net/wild-game/duck-goose-recipes/

My favorite recipe is duck a l'orange. Mmmmmm. I personally think frying ducks is sacrilege. :)

What kinds of ducks are they? Puddlers or divers? Not sure what part of the country you are in, but this time of year they are still eating vegetable matter mostly, so they taste less game-y than later on, when they start eating snails.

“With laws shall our land be built up, but with lawlessness laid waste.”
-Njal Thorgeirsson

Phxarcher87's picture

Typers

Teal, widgon and mallards now are starting to show up.

"Whenever you find yourself on the side of the majority, it is time to pause and reflect" - Mark Twain

Phxarcher87's picture

Thanks

A lot everyone.

"Whenever you find yourself on the side of the majority, it is time to pause and reflect" - Mark Twain

I've eaten duck twice

The first time was when I was about 13 and I killed a duck on our pond. I cleaned it and put it in the oven with salt, pepper and butter. I opened the oven every so often and basted it with the drippings. I then ate the whole thing myself and it was great.

The second time was after I got married. Remembering the duck I had killed I had my wife buy a duck from the grocery store. I tried the same simple recipe but it tasted like crap and we threw it out.

I haven't eaten duck since but I have been seeing some on my pond and have been thinking of trying it again.

How about something completely different?

Duck Jerk http://homecooking.about.com/od/condimentrecipes/r/blsauce13...

Replace the chicken with the duck and serve with
Yellow (saffron) rice
Black beans (peas)
Plantin sliced 1/3" pan fry in butter
cold beer and Reagae music

LOL

Duck brings back memories of a meal long ago I made for my then boyfriend and our mutual friend and girlfriend.

I was going to make a dinner and wanted something different so I bought a duck. When I took the duck out to cook I started looking at it and thought "There's a lot of fat of that duck, I think I will remove it" LOL After I took off the fat there was hardly anything left and I was like "oh, shit now what do I do, there's not enough for four people." So, naturally I decided to make Duck Soup. LOL It turned out pretty good but stringy and my friends and I all had a good laugh.

I was never one to use recipes and still don't but it didn't discourage my boyfriend because he married me and still puts up with my strange concoctions.

Thanks, for the opportunity to stroll down memory lane and good luck with your duck.

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Here is how I roast duck.

http://grassfood.wordpress.com/2013/02/13/extra-drakes-are-f...

You could also roast them like this in a roasting pan in the oven instead of the clay roaster.

Phxarcher87's picture

Im

going to give this a shot im pretty stoked.

"Whenever you find yourself on the side of the majority, it is time to pause and reflect" - Mark Twain

Cut the Duck into strips...

marinate in soy sauce or any other kind of asian marinade. Place on skewer with a piece of white onion and green/red peppers. Place on grill until medium cooked. If you do a couple of pieces of duck per skewer, you can pass out the skewers.

They are very good done this way.

Yep

As a hunter that has eaten a lot of duck I do the same. I just worry about the breast and stir-fry strips or kabob them as you suggest. The rest of it I boil off, remove the fat after refrigerating and use whats left as soup base.

If I disappear from a discussion please forgive me. My 24-7 business requires me to split mid-sentence to serve them. I am not ducking out, I will be back later to catch up.