recipes

Shane,

Season the duck to your liking. Wrap the breasts in bacon. Take apricot preserves and jalapeno juice and mix to taste.(I like sweet and hot) Make sure you mix up plenty. Grill the breasts on low heat to med. rare. While the breasts are grilling, brush on then apricot/jalapeno mix. When the breasts are done, drizzle on any remaining apricot/jalapeno mix. Enjoy!
 
Stir fry sliced (across the grain of the meat) breast, large slices of onion and chopped garlic in pan with a little oil. When the duck is just done (better for it to be a little pink) add a little curry powder and a couple healthy splashes of soy sauce. Salt and pepper up to you. Yeah I don't measure when I cook. :-) Have about a 1/4 of water or white wine ready with a table spoon or so of corn starch in it. Throw that in and mix, it will thicken instantly and mix with the soy and all the bits on the pan to make a nice sauce. Serve over rice and with Kimchi. Works well with all wild game, my version of quick mongolian 'beef'.

Tim
 
Here's a great duck recpie, It became my favorite after the first time I made it, hope you like it also.

As posted by Jason T. Dec 18th 2000 on the duckboat site.

Broiled breast...

Take the breast and soak them in a marinade. Overnight is more than enough. (like Itialan dressing)

Take a cup of red wine and a good splash of soy sauce and some worcestershire sauce. Heat that on the stove until it is reduced by half. Keep it warm on the stove.

Wash off the breasts, and pat them dry.
Cover in butter, salt and pepper.

Start the broiler. Put the breast in the broiler for 2 minutes. Then baste them with the reduction. Put them back for another 2 minutes. Repeat basting. Flip them at six minutes. Cook them for no longer than 10 minutes.

Then use the reduction as a dipping sauce.

It covers up the gammy taste. Very tender.

And go with the dark plates.

Jason T. is from Maine, maybe he is out there? Jason ?

Enjoy, Ed
 
Hello everyone. Does anyone know a good recipe for mallard breast.
Click to expand...



Take several duck breasts and soak them over night in water that has had garlic seasoning added to it. Dry the breasts and cut them into 3/4" cubes. In a bowl, place a stick of butter and melt it in the microwave. You need enough butter to coat the entire cubed duck. Now you need your OLDEST and HEAVIEST cast iron frying pan and a lid that will fit inside the pan. Heat the cast iron pan 'till it gets good and HOT. Take the lid, bottom side up, and put in some melted butter and duck breast. In order to sear the meat properly, you want to cook about a hand full of duck cubes at a time, as this will allow the pan to remain hot. Generously sprinkle Cajun Seasoning over the duck and melted butter. The spicier the better. The seasoning I use and recommend is Chef Paul Prudhommes Magic Seasoning, Blackened Redfish Seasoning. You can also try Tone's Cajun Seasoning, it's very good also. With the pan HOT, flip the lid containing the above mixture over and onto the pan. Let the duck cubes cook for about 30 or 40 seconds, then remove the lid and stir the duck. Put the lid back on and cook the duck up to four minutes, all the while stirring and checking, as you do not want to burn the duck. I like my duck a little rare and juicy and recommend it be served that way over a steaming bed of wild rice.

Sit back, eat and enjoy.

**One Important note about cooking this in your home, it makes a lot of SMOKE, and I mean, a lot of SMOKE. I cook my duck in a cast iron pan on my Coleman Grill, OUTSIDE.
 
Easy recipe:

Cut the breast in strips--about 1" wide.

Coat lightly in olive oil.

Sprinkle with minced garlic, salt, and pepper.

Grill--hot coals, short time.

Rick
 
Ok, not sure what happened to my quoted reply to Duane, but it didn't display my response. Anyway, I posted that Duane's posted recipe has to be tired. I recently had duck cooked this way at the MLB hunt and it was FANTASTIC! There were a half-dozen guys hovering like vulchers around the cooks just waiting for the duck to come out of the pan. One of the best way's I've had duck.
 
ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh yessssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss

Duane's duck is the best I've tasted by far. Do that. He always cooks it up at Westlake on Sunday Nght. It's one of the main highlights of the entire weekend.
Do like he says...............mmmmmmmmmmmmmmmmmmmmmmmmmmmm, good.
Lou
 
You must log in or register to reply here.
Back
Top