Recipe For Cooking Wild Duck

Recipe For Cooking Wild Duck – A perfectly cooked duck breast should have a crispy, flavorful skin—the reward is so good that the tedious plucking is worth it. Developing that crust and getting a juicy, medium-rare core is easy in theory, but can be difficult in practice.

I have bought many waterfowl in my life, with birds from different regions with different diets. These variables make wild ducks and geese wonderfully unique and delicious, but also a challenge in the kitchen. Waterfowl always need some intuitive cooking.

Recipe For Cooking Wild Duck

You can use this guide as a basis for properly roasting ducks and geese every time. The method works best with plucked climbers such as mallards, pintails, wood ducks and mallards. It is also great for small, delicate geese such as Spotted Geese, Snow Geese and Canada Geese.

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If you work with divers, I recommend checking out Cal’s diver cooking tips. If you have Canadian goose breasts, this goose steak recipe is one of my favorite venison dishes.

Know what you’re working with When I prepare duck or goose breast, I first check the amount of fat. I have seen birds with a thick layer of fat similar to a native musk, and I have seen some with so little insulation that the skin is almost transparent. Fat is important in cooking because it acts as a barrier to heat transfer. A duck with little or no fat will cook very quickly. A duck with a lot of fat will take a little longer.

Dry skin is crispy skin Skin needs to be dry to become crispy. If the meat is fresh, it should not take more than a good sheet of paper towels. Frozen meat will release a lot of liquid as it thaws. In this case, dry it and leave it uncovered in the refrigerator for an hour or two.

Cut the skin The secret to crispy skin is in melting the fat. The best way to do this is to score the skin by making cross marks with a sharp knife. When cutting, pull the skin loosely with your fingers to make sure you are only cutting through the skin and fat, not the meat underneath. If there are pellet holes, be gentle and work around those areas. If you have a duck or goose breast with little or no fat, I would not rate the sensitive skin to avoid the risk of piercing the flesh.

Best Wild Duck Breast Recipes

Remove from the refrigerator and season. Take the meat out of the refrigerator about an hour before cooking. This is important for two reasons. The first is that the meat cooks more evenly. Second, because cold skin hitting a hot pan causes condensation. This extra moisture will prevent a crispy crust.

When you take the bird out of the fridge, you can season it with sea salt and ground pepper. The longer the salt stays on the skin, the more moisture it draws out. Be aware of this and re-dry if necessary before cooking.

Perfect Pan-Sear I like to use a cast iron pan or a stainless steel pan. Cast iron is especially good for well-fed birds, as it takes longer to heat up, leaving more time for the fat to melt.

Once you’ve chosen your pan, place the breast skin side down in the cold pan. You don’t need to use cooking oil (more on that later). If roasting more than one breast, be careful not to overcrowd the pan. Now light the burner between medium and medium high. As it warms up, you should hear a gentle spluttering and gurgling of the breasts. If the sound is frying, reduce the heat.

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As the breasts cook, they shrink and rise in the middle. Use a spatula to gently press in the center so that the skin is completely touching the pan. Flip it when the crust is brown and crispy. This will take about 2 minutes for the duck and about 4 minutes for the goose.

It continues to hurt on the opposite side until the end. The total cooking time should be about 5 minutes for a small duck, 6 minutes for a large duck and 8 minutes for a goose breast. You are aiming for medium doneness, which is 130 degrees. I prefer to pull the meat to 128 degrees and let it heat up while it rests. You can press on the meat to feel the doneness, like you do with steaks.

Now back to the cold pan and cooking oil discussion. I cold start most of my plucked waterfowl, but there is an exception to this rule. Remember the point about fat hindering heat transfer? Fatty birds should be started cooking in a cold pan so that the fat melts without burning the skin or becoming chewy.

If you prepare a very low-fat duck without oil, the meat will cook immediately. You get either well-done meat with a crispy skin or perfectly cooked meat with a rubbery skin. To remedy this situation, I sear the breasts in a pan preheated to medium-medium-high heat with a drizzle of oil. Fry it for about 3 minutes on each side or until it reaches 128 degrees. I also treat skinless duck or goose breasts with this method.

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Rest and serve The final step is to let the meat rest so that the juices run back into the meat. Definitely don’t cover it – this will burn the breasts and remove that crisp skin you worked so hard for. While you’re resting, you can quickly stir-fry mushrooms or vegetables in the same pan with melted fat, or try making an easy pan sauce to serve with the meat.

One bite will tell you what is possible if you take the time to properly prepare waterfowl. A perfectly cooked wild duck or goose is my favorite meal on earth. I hope this guide helps you appreciate waterfowl as much as I do.

Access the latest MeatEater seasons, save content and join discussions with the team and others in the MeatEater community. This is the easiest duck breast recipe you will find! These duck breasts are made from wild duck and contain absolutely no fat, just like domestic animals. It is crispy on the outside and soft and juicy on the inside!

Unlike domestic ducks, wild ducks contain very little fat! Our local wild duck population is well fed. Locally, there are many cornfields, which are their main food along with aquatic vegetation, seeds, nuts and berries. Some ducks will also eat waders, tadpoles and insects, although they are primarily vegetarians.

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The duck breasts we made today are wooden ducks. Other wild ducks that are suitable for consumption are mallard, mallard, pintail, black duck and others. Many people avoid diving ducks such as mallards because they eat fish and may contain higher levels of heavy metals due to biodegradation.

Domestic duck is fatter than chicken. It has a texture and flavor that is more like chicken thighs.

Domestic duck is best roasted. Cut the skin crosswise with a sharp knife without going into the meat layer. This will allow the fat to render from the duck and make the finished product tastier.

Wild duck breasts have a denser texture than domestic ducks, but the flavor is stronger and much less fatty.

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Cleaning the ends requires the use of a sharp knife. A fillet knife works great for this. The field dresses the duck. (remove the inside.)

Although you can pluck feathers and save a whole duck, it takes a lot of time if you don’t have the right tools.

It is much easier to completely dress the duck. Use a sharp knife to remove the breast skin. Then run the knife very close to the sternum to remove the breast from the body. (use bones and other meat for fresh duck meat)

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If you try this recipe, let me know how you like it in the comments below! I’d love to hear from you!

This is the easiest duck breast recipe you will find! These duck breasts are made from wild duck and contain absolutely no fat, just like domestic animals.

Check out the step-by-step photos above! Most of our recipes have step-by-step photos and videos! Also helpful tips to make it perfect the first time and every time! Scroll up to see them!

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Roast Wild Duck

Calories: 204.29 kcal | Carbohydrates: 34.66 g | Protein: 45.15 g | fat: 14.7 g | Saturated fat: 5.02 g | Cholesterol: 181.55 mg | Sodium: 138.13 mg | Potassium: 670.75 mg | Fiber: 0.95 g | Sugar: 30.49 g | Vitamin A: 227.22 IU | Vitamin C: 17.6 mg | Calcium: 29.61 mg | iron:

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