Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw (2024)

FAQs

What is the preferred cooking method for duck? ›

Ducks are generally roasted uncovered and usually do not need to be basted with fats. Cook for 20–30 minutes to brown, then reduce heat to 190°C for the remainder of the cooking period. Allow 30–45 minutes per kilogram, according to age and size.

I always start by patting raw duck breasts dry before showering their skin and flesh with kosher salt. This salt cure penetrates the meat, creating a natural brine that boosts flavor, tenderness, and ease of cooking. Often, I like to add ground spices like cumin and coriander to the salt for an aromatic punch.

In order to get rid of that undertone of wild game, I soak the birds in buttermilk (after the feathers are removed) overnight in the refrigerator. When I'm ready to cook them, I take them out, one at a time, and roll them in flour or breadcrumbs. The gamey flavor is gone by then.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

Some soak duck breast in milk, wine, bourbon, salt water and probably a bunch of other stuff. For baking or crock pot cooking this does seem to keep the duck moist and tender through the process. As with most fresh meat, slow cooking demands a minimum of blood and thus the soaking helps in that regard.

Pekin duck is the most popular duck to eat. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting.

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

What is a good brine for duck meat? ›

Heat a large cast-iron pan on low for 3 minutes. Lay the duck breasts in, skin side down, and gradually increase the heat to medium. Add the skin trimmings into the pan. Sear skin side down for 3 to 5 minutes or until most of the fat has rendered and the skin is golden brown, flipping the breast over occasionally.

If you happen to bring down one of these older birds, you're going to encounter tougher meat than you would with a younger bird or domesticated chicken. This isn't a problem for the legs and thighs as you can slow cook them until they fall apart into tenderness no matter how old they are.

That layer of fat protects the meat, allowing you to cook it gently and evenly; because duck is best served medium-rare, that extra protection is one of the core reasons why searing it to the perfect degree of doneness is so easy.

This is because they are protected by a fat layer that partially renders and then gets cripsy during the cooking process, which keeps the flesh moist (via BBC Good Food). When roasting, it's best to score the skin covering the breast so that the fat will be exposed to direct heat.