Ok, Kent has a new hobby, obsession, whatever. Duck hunting. That's all fine and dandy, dont care, but fixing wild duck, not the easiest task in the world. We have tried many recipes, and failed. Yesterday I did this barbeque one and baked it for hours, not great. Edible, not too enjoyable. So, does anybody have any tried and true duck recipes? There have got to be some good ones out there. Give me some info people.
1 comment:
Sure, I have zillions of wild duck recipes, but they kind of depend on what kind of duck you have (diver duck or puddler), what condition it is in (breasted out or plucked), and what style of food you like (Italian, Chinese, etc).
BUT...the simplest answer for a whole mallard or pintail or such is to do this: Rub with olive oil, lard or butter (or duck fat) and salt well. Heat oven to 425 (450, even better!) and in an ovenproof pan (cast iron is excellent) lay down a few celery stalks, then rest the duck on the stalks. Roast for 10-15 minutes - no more than 20!!
Wild duck MUST be served rare to medium, like beef. Overcook it and you will essentially be eating bad liver...
Hope this helps - lemme know how it goes!
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