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Author Topic: Need recipe for duck breasts tonight???  (Read 2932 times)
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flounderpounder
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« on: January 19, 2011, 03:30:24 PM »
got 1 breast..cut in half....marinating in red wine now.....any suggestions for cooking from here??? like to hear suggestions...was thinkin pan seared with some hollandaise or another sauce on top....im open for some suggestions...as long as it is not a 8 hour cook time..lol
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« Reply #1 on: January 19, 2011, 04:23:05 PM »
No suggestions but a question. Sounds great so far... What time should I come over for dinner?   Smiley
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« Reply #2 on: January 19, 2011, 04:37:54 PM »
FP,
did you brine it first?  if not it will be a little rich.  What type of duck.  Diver ducks tend to be fishier than puddle ducks?  marinate in red wine.. hmmm add a little salt and pepper... pand seared would be good.. remember to cook it though.. unlike deer and beef don't want to eat it medium rare as it is still poultry....
temp should be 160-165 ...
pan seared served with some wild rice and veggies.... and as for a sauce I would maybe take some red wine and quartered mushroom salt and pepper to taste...and sautee with some thyme.. The thyme will really make the sauce pop .... trust me on that...let it reduce and then pour the reduction on top but get some wild rice if possible it pairs really nice with duck ......or even a wild white rice medley.. any way let us know how it turns out...
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« Reply #3 on: January 19, 2011, 04:42:57 PM »
Now if you happen to have a nice Scovite, scovy duck, I would suggest salt, pepper, rosemary, and a little orange rubbed on the inside. Bake at 350 for 40 minutes. Remove and let rest. Break down and place back in a 450F oven for 3 minutes.
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« Reply #4 on: January 19, 2011, 04:44:00 PM »
yeah I brined overnight....and it is a plump breasted corn fed green head...( the one on the far right in my pics to be exact)..not many divers around my lease..all mallards...I guess I will try that..i read something about marinating in red wine so I thought I'd go for it..and I was gonna cook it medium..the cookbook I have for wild game says to grill the goose breasts like a steak and let it a lil pink inside...who knows...I'll try to post a pic later
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« Reply #5 on: January 19, 2011, 05:59:30 PM »
Maybe slice them thin, thread the pieces on a bamboo skewer and grill.   That's what I usually do with marinated goose breasts.

When I used to cook a whole mallard, I would stuff the cavity with slices of lemons and oranges, toothpick some bacon strips over the breasts, put it in an oven roasting bag and slow bake it. 
« Last Edit: January 19, 2011, 06:04:27 PM by bassman349 » Logged
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« Reply #6 on: January 19, 2011, 06:31:28 PM »
Soy sauce....lots of soy sauce!

Thats how I like em.
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« Reply #7 on: January 19, 2011, 09:14:26 PM »
Butterfly the breast,put a few thin slices of jalapeño pepper,a spoon full of cream cheese,close it up and toothpick it together,grill med rare to med.
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« Reply #8 on: January 20, 2011, 07:27:29 AM »
I prefer to soak the breast in salt water over night, rinse then marinate in dales sauce with some secret seasoning i have, wrap entire breast in bacon and slow cook on the grill till just past medium rare. Mmmmmm corn feed green head.....will melt in your mouth Wink
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« Reply #9 on: January 20, 2011, 09:08:39 AM »
Quote from: R D on January 19, 2011, 09:14:26 PM
Butterfly the breast,put a few thin slices of jalapeño pepper,a spoon full of cream cheese,close it up and toothpick it together,grill med rare to med.

Awesome~!
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« Reply #10 on: January 20, 2011, 12:16:28 PM »
Quote from: Ronster on January 20, 2011, 09:08:39 AM
Awesome~!
Forgot to add the wrap in bacon part until I seen Mayfloats post.
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« Reply #11 on: January 20, 2011, 12:19:35 PM »
Quote from: R D on January 20, 2011, 12:16:28 PM
Forgot to add the wrap in bacon part until I seen Mayfloats post.

Sounds like you're reading the Pups cookbook. Everything is wrapped in bacon. laugh laugh laugh
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If it takes a chicken and a half a day and a half to lay an egg and a half, how long would it take for a squirrel with a wodden leg to kick the seeds out of a dill pickle? Think about it, or not.
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« Reply #12 on: January 20, 2011, 01:30:14 PM »
its already in my belly....but thanks for more suggestions. might have to try them on some corn fed geese breasts.  Wink
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« Reply #13 on: January 20, 2011, 03:03:36 PM »
Quote from: flounderpounder on January 20, 2011, 01:30:14 PM
its already in my belly....but thanks for more suggestions. might have to try them on some corn fed geese breasts.  Wink

did you do the mushrooms in olive oil red wine and thyme.. man that rocks...puddle ducks are good.. divers not...and OMG I can not believe I forgoot the bacon
 laugh laugh laugh laugh
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« Reply #14 on: January 20, 2011, 04:31:22 PM »
it was good without the bacon...was really juicy and tender...did just what you told me and added some lemon juice for zest and a lil soy sauce..cause i like that too...took alot longer to cook in a pan than i thought..without burning the outside...came out medium well and was bangin though. Wink
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« Reply #15 on: January 20, 2011, 07:41:15 PM »
I saute 2" thin strips of duck breast in butter, garlic and oregano, then lay a few strips of pepperjack &  shredded cheddar over the breasts just as they're about done.





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« Reply #16 on: January 20, 2011, 09:09:48 PM »
Just remember everything tastes better wrapped in bacon......ugh this whole diet thing sucks, man I miss bacon Angry
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« Reply #17 on: January 21, 2011, 01:04:55 AM »
Ducks can have a thick layer of fat on the breast, which can prevent the skin from getting crispy. If you marinate( I like teriyaki and port wine) it make sure you dry it off really well before pan roasting. Score the skin a little but not to deep,season it, and start it skin side down in a COLD pan(like you cook bacon). Let the duck heat up with the pan.This will let some of the fat render off before the meat starts to cook.Flip it, cook for another min. or two and shoot it in a hot (450) oven for a few more mins to finish cooking and crisp up the skin.When you take it out, put it on a plate and let it rest while you deglaze the pan and make your sauce.If you deglaze with the duck in the pan the skin will get soggy.This will work with a fat goose too. you just need a little more cook time. ----JC
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« Reply #18 on: January 21, 2011, 09:24:55 AM »
I usually skin mine when I breast them out.....  FP, try orange next time over lemon.. lemon is better on chicken, cornish hens etc.. when it comes to fowl.. orange on duck and goose is the way to go.  and Bruce..  that sounds good too.. cheese and quackers.. that is funny...but I do think duck is better than goose.....especially a black duck or woody or teal......but green heads will do also..... I grill mine 99% of the time and make the sauce up as the meat rests or along side the grill... 
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« Reply #19 on: January 22, 2011, 08:14:35 AM »
Quote from: Chef Lar on January 20, 2011, 12:19:35 PM
Sounds like you're reading the Pups cookbook. Everything is wrapped in bacon. laugh laugh laugh

As it should be...
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« Reply #20 on: January 22, 2011, 08:15:15 AM »
Quote from: mayfloat on January 20, 2011, 09:09:48 PM
Just remember everything tastes better wrapped in bacon......ugh this whole diet thing sucks, man I miss bacon Angry

I'm have enough at breakfast this morning for the both of us.
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« Reply #21 on: January 22, 2011, 10:08:21 AM »
have some for me too.  Wink laugh laugh laugh
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« Reply #22 on: January 22, 2011, 09:46:43 PM »
Quote from: Ronster on January 22, 2011, 08:15:15 AM
I'm have enough at breakfast this morning for the both of us.
Thanks I appreciate it!!!!!!! Mite have to have a cheat day and break out some deer tenderloins and wrap em up wiht some applewood bacon......ugh but then I would have to run an extra dang 2.5 miles to work it back off!!!!
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« Reply #23 on: January 23, 2011, 07:08:07 AM »
Quote from: tattoo on January 22, 2011, 10:08:21 AM
have some for me too.  Wink laugh laugh laugh
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« Reply #24 on: January 23, 2011, 10:57:17 AM »
We have tons of pigeons (street rats),not to many ducks,in the city..Do you think those recipes would work on them also Huh  Huh  laugh laugh laugh laugh laugh
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