Duck breast recipes

[TylerThomson]

My basic brine is 1 liter of water 1/2 cup of sugar and 1/4 cup of salt. Trim all fat and make sure to clean any blood clots or bruising then brine for days and cook or freeze. Adjust brine by adding any spices you like to it.

[thumper]

Originally Posted by Piker

I guess no one does the whole bird anymore. I am talking a long time ago my Dad and I would flush the duck or goose in very hot water then pluck the feathers and pick out all the pin feathers and of course the guts then stuff them and roast. It was a lot of work but these were grain fattened birds and were delicious. I cannot recall ever frying anything but like I said it was 65 yrs. ago on the flatlands of Sask. Many good memories. Piker

You only remember them as being 'delicious', because the only alternate dinner 65 years ago on the flatlands of Sask. was grilled gopher!!

[Simpatico Outdoors]

Awesome recipes everyone! i think i will print this thread off and place it in my "outdoors book".

I am making my first batch of goose/duck jerky tomorrow and can't wait to see the outcome!

A book i received as a gift from my wife last year called DUCK DUCK GOOS by Hank Shaw (Hunter/Chef) is a top shelf read for us getherers looking to learn about and make the best fare out of our harvest. Great info and great recipes for the home cook who has passion for wild fowl

[bsmitty27]

Great recepies!
Ill add my simple go to.
Toss in
Salt, pepper, olive oil, bake bone in to med rare, cut out slice and serve.

I have never had a bad duck that was cooked med rare. I have had many bad tasting ducks cooked well done!

[bessiedog]

Boys!!!

After 40 years of hunting.... my mind is totally blown!

https://imgur.com/a/0VA7u

Duck breast... stuff with philly cream cheese inside.

Bacon wrapped
1/2 Cajun seasoned
1/2 lamb spice seasoned

Cooked till bacon done... so rare to medium done breast.


They taste like heaven!!!

No liver taste what so ever.
Texture and flavour like beef!!!

Thank you so much for doing this thread!

[happy honker]

If breasting, I. Recommend simple, delicious recipe that my whole family loves.

Take breasts, cut into 2 pieces if necessary (looking for medallion size “steaks”)

Dry rub of garlic powder and smoked paprika.

Leave for a day If possible, at least an hour.

Take out of fridge, let meat warm up a bit, like you would with a steak.

Heat sesame oil on medium high pan.

Coat breasts with flour, season with salt and pepper.

Fry for 2 to 4 min a side...Don’t Overcook!!!

Let rest 5 minutes.

Serve with a bit of sawmill steak sauce (sesame)

I’m batting 1000 with this recipe, ducks, teals, geese, over the last few years,

[sns2]

Originally Posted by happy honker

If breasting, I. Recommend simple, delicious recipe that my whole family loves.

Take breasts, cut into 2 pieces if necessary (looking for medallion size “steaks”)

Dry rub of garlic powder and smoked paprika.

Leave for a day If possible, at least an hour.

Take out of fridge, let meat warm up a bit, like you would with a steak.

Heat sesame oil on medium high pan.

Coat breasts with flour, season with salt and pepper.

Fry for 2 to 4 min a side...Don’t Overcook!!!

Let rest 5 minutes.

Serve with a bit of sawmill steak sauce (sesame)

I’m batting 1000 with this recipe, ducks, teals, geese, over the last few years,

Good one. I like smoked paprika with seared duck as well, and you can drink whatever is left of the Sawmill Steak Sauce. That stuff is so good.

[tikka250]

Bbq goose legs.

Alright now people are getting fancier so I will throw in another favorite that is usually used for goose but I see no reason why it could not be used for ducks.
I had the pleasure of having these cooked by the author of the article and I have to say I prefer this over bbq ribs most days.
https://www.americanhunter.org/artic.../14/got-goose/

[sjemac]

Soy braised canvasback legs with seared canvasback breast and sesame/soy/ginger dipping sauce.

[achtanelion]

Originally Posted by iliketrout

I have always wanted to try a ginger duck/goose recipe. Do you have a recipe to share for this?

I used the recipe from here:

https://www.acanadianfoodie.com/2014...algary-recipe/

I skipped the peppers, added julienned celery, and used a heavy hand with garlic, ginger, and sugar. I also used a brown cane sugar cause I prefer the flavour profile, but I have odd tastes. :-)

[covey ridge]

I like to take the meat off the bone and keep it thick. I soak in a salt water solution for several hours. Dry thoroughly and allow chunks to come to room temperature. Use whatever spice you like and cook on hot grill or in pan the same way you would do a medium rare steak.

[iliketrout]

Originally Posted by achtanelion

I used the recipe from here:

https://www.acanadianfoodie.com/2014...algary-recipe/

I skipped the peppers, added julienned celery, and used a heavy hand with garlic, ginger, and sugar. I also used a brown cane sugar cause I prefer the flavour profile, but I have odd tastes. :-)

Awesome, thank you!

[Fly_Fishing_EMT]

Candy Mallard - skin on preferred but either way works

-1 tsp curing salt
-1 tbsp pickling salt
-1 tbsp soy sauce
-1 tsp lemon juice
-1 tsp worcester sauce
-2 tbsp brown sugar
- 1/2 can of ale
- 1/4 cup maple syrop

1. boil/simmer ingredients for brine until salt is dissolved then allow to cool
2. place meat in brine for 12 or more hours and make sure brine completely covers meat add water or more ale if needed
3. cold smoke (maple, apple, cherry or hickory) to desired smokiness (add liquid smoke to brine if you don't have a smoker) I use amazen smoker tube and smoke overnight in my smoker.
3. cook to medium rare skin side down low heat with lid on or sous vide at 130F for an hour then cool and sear. i do big batches and freeze all the extra so it is ready to go.

The other way I like to cook duck is to grind salt and pepper on both sides and wrap in bacon. Put it in the bbq and shut the lid on high heat about 4 minutes per side or until medium rare. Most important thing is do not cook to well done or it will have a way stronger less desirable taste as stated by others.

[220 Swift]

Posting for future reference

No one has said to do x,x, etc then throw away the duck and eat the bacon.

[dshot]

I did some mallards and gadwalls breasts this weekend and did this:

1) Breasted the birds
2) Let the cleaned breasts sit in some salted water for about 30 minutes just to pull out any coagulated blood in the meat.
3) Marinated in the following for about 1-2 hours
-1 cup of soy sauce (light)
-1 minced garlic glove or 2 if they are small
-a thumb size chunk of fresh grated ginger
-a couple cracks of fresh black pepper
-a teaspoon of sesame oil
4) Pat dry and season with a little bit of S and P
5) Sear hot both sides on a cast iron pan until however you like them (Im a medium medium rare guy)

This turned out great, was even able to get my girlfriend and her friends to take a bite and they enjoyed it.
Side Note: The gadwall breasts you could gut with a fork and tasted identical to store duck. Must have been gorging on grain heavly.

[jcool]

Like said by many, Don't Over cook Duck, internal temp of 130 is all you need

[2 Tollers]

Gave the first try for corned goose breasts and they turned out pretty good. Looked at two different recipes that had the following differences:

Recipe 1 – Brine for 5 days, place in boiling water to internal temperature of 150 F, use 3 tablespoons of picking spice in the boiling water.

Recipe 2 – Brine for 7 to 10 days, drain replace with cold clear water and soak for 2 days to remove salt, place in boiling water to internal temperature of 115F, no spices in the water.

I had 6 large goose breasts (5 lbs) and went with a brine of 5 tlbs tender quick, 3 tbls dark brown sugar, 1 tbls black pepper, ½ teaps paprika, 1 teas ea of the following – grd bay leaves, all spice and garlic pwdr, 3 tbls of picking spice.

Marinated for 7 days and soaked in clear water for 2, then boiled to internal temp of 150.

Results were good color and flavor. All breasts are thinned sliced for this weekend’s sandwiches and a couple of trial bags out to hunting buddies.

I would do this again with the following adjustments. Same marinade, double the pepper, brine for 10 days, soak 1 day only, boil with pickling spices to internal temp of 115 and try a slice (I should have done this as you can always take it up again).

[MyAlberta]

My sweet and sour snow goose method works well with duck;
will do 3-4 geese at a time
Rinse, pat dry, trim fat. I also shave off the largest silver skin with a very sharp fillet knife. Slice into 1/2" strips. Heat oil to just smoking and deep fry several pieces at a time, just enough to brown, drain. In deep pot assemble sauce, 1c water, 1/2 cider vinegar, 1c brown sugar, 2tbls soya, add meat and simmer 1-3hrs. Thicken sauce with flour or cornstarch last hour. Serve with rice and veggies.

[new_AB_huntet]

Cut into strips, wrap next to cream cheese filled jalapeno half with bacon and throw it in the frying pan till bacon is crisp