Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Hunting & Fishing
Newb waterfowler
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="meatGrinder" data-source="post: 2397997" data-attributes="member: 20129"><p>As a chef, I agree about not overcooking the duck breast. The pics that Porter posted are dead on for how the breast should be cooked if grilled or sauteed. Or if you'd rather, you can brine and smoke the breast for a "duck ham" or prosciutto if you wanted to brine and cook it without smoking. Smoking whole is also good. </p><p></p><p>The legs/thighs can be made into a confit, which is basically slow cooking them in their own rendered fat in an oven for hours until it's super tender. Then store in fridge submerged in the fat you cooked it in. When you want a piece, take it out of the fat, wipe off well and shred for any number of uses. You can use duck confit for enchilada filling, tossed with pasta, tamales, salads, egg roll filling, fried rice, ravioli stuffing, the possibilities are endless. Duck confit is truly one of God's greatest gifts to the duck chef. </p><p></p><p>I make a duck fried rice by de-boning the bird, reserving the meat, and making a stock with the carcass. Since it is an "asian" inspired dish I season the stock with a good amount of ginger, star anise, garlic, orange zest, white pepper, celery, carrot, and onion. I then use that duck stock to cook my rice. I dice the reserved meat (or use some duck confit as mentioned), and stir fry on high heat with more celery, carrot, green onion, water chestnuts, garlic, ginger, and orange zest. Depending on who may be eating it, I also throw in the heart and liver. With this dish, I use every bit of the animal from the bones to the meat and giblets. </p><p></p><p>Speaking of duck livers, a very good pate can be made as duck livers are some of the finest eating livers in the world. It is a more involved process that includes marinating the livers with brandy, shallots, garlic, pepper, salt, bay leaf and onion. After a day or so send the livers through a coarse-grind plate on the meat grinder, combine gently with eggs, cream, and additional seasoning if necessary. Bake in a water bath at fairly low temp in a terrine mold or brad loaf pan until thermometer reads 165. Let cool for a day or so. Slice and serve with crackers, minced red onion, cornichon pickles and a good dijon mustard. </p><p></p><p>There's also a hundred ways to make sausage by grinding them, seasoning aggressively and stuffing into some hog casings. Or hand-patty them with sage, garlic, and black pepper for a breakfast sausage. Or use sheep casings instead of hog for a breakfast link.</p><p></p><p>I could go on and on! Sorry to ramble, but there is so much versatility with a duck. It's a shame it is so under appreciated by so many who love to hunt them.</p></blockquote><p></p>
[QUOTE="meatGrinder, post: 2397997, member: 20129"] As a chef, I agree about not overcooking the duck breast. The pics that Porter posted are dead on for how the breast should be cooked if grilled or sauteed. Or if you'd rather, you can brine and smoke the breast for a "duck ham" or prosciutto if you wanted to brine and cook it without smoking. Smoking whole is also good. The legs/thighs can be made into a confit, which is basically slow cooking them in their own rendered fat in an oven for hours until it's super tender. Then store in fridge submerged in the fat you cooked it in. When you want a piece, take it out of the fat, wipe off well and shred for any number of uses. You can use duck confit for enchilada filling, tossed with pasta, tamales, salads, egg roll filling, fried rice, ravioli stuffing, the possibilities are endless. Duck confit is truly one of God's greatest gifts to the duck chef. I make a duck fried rice by de-boning the bird, reserving the meat, and making a stock with the carcass. Since it is an "asian" inspired dish I season the stock with a good amount of ginger, star anise, garlic, orange zest, white pepper, celery, carrot, and onion. I then use that duck stock to cook my rice. I dice the reserved meat (or use some duck confit as mentioned), and stir fry on high heat with more celery, carrot, green onion, water chestnuts, garlic, ginger, and orange zest. Depending on who may be eating it, I also throw in the heart and liver. With this dish, I use every bit of the animal from the bones to the meat and giblets. Speaking of duck livers, a very good pate can be made as duck livers are some of the finest eating livers in the world. It is a more involved process that includes marinating the livers with brandy, shallots, garlic, pepper, salt, bay leaf and onion. After a day or so send the livers through a coarse-grind plate on the meat grinder, combine gently with eggs, cream, and additional seasoning if necessary. Bake in a water bath at fairly low temp in a terrine mold or brad loaf pan until thermometer reads 165. Let cool for a day or so. Slice and serve with crackers, minced red onion, cornichon pickles and a good dijon mustard. There's also a hundred ways to make sausage by grinding them, seasoning aggressively and stuffing into some hog casings. Or hand-patty them with sage, garlic, and black pepper for a breakfast sausage. Or use sheep casings instead of hog for a breakfast link. I could go on and on! Sorry to ramble, but there is so much versatility with a duck. It's a shame it is so under appreciated by so many who love to hunt them. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Hunting & Fishing
Newb waterfowler
Search titles only
By:
Top
Bottom