whole wild duck recipes

We apologize for any inconvenience. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. I never roast whole ducks at less than 400°F and I prefer 500°F. The best way to cook wild duck happens to be the easiest way – roasting it whole. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. Preheat oven to 450°F or higher. If the sauce is too thick, add a little water or stock. https://www.greatbritishchefs.com/collections/whole-duck-recipes Here is another way to roast a duck, but this is only if it is very fat. Suffice to say that if, after plucking, you say to yourself, “Damn, that’s a fat duck!” don’t then use this recipe. Large ducks need to rest closer to 10 minutes, and geese up to 15 minutes. Yes, I know that a) this sounds insane to those of you living in migratory states, but believe me, we get such birds here; and b) there’s no way to truly test the actual thickness of the fat without removing the breast. Try this recipe once and you’ll see why we never breast out a duck at our house – there’s no reason not to savor the whole bird. As an Amazon Associate I earn from qualifying purchases. Serve with your favorite side dish or salad. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. Any meat will do, but this marinade is especially good on waterfowl. When I am just roasting a bird on a weeknight I rarely do the optional steps, but if it’s a special occasion I will often do one or even both. Wild duck, with its delicious rich and deep flavour, is a taste to savour. Roast Duck An overcooked duck is a sad thing. Equipment: * Oven (a toaster oven will work for teal) * Financial Information © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. I believe in eating mindfully – I strive to eat with intention and gratitude. This is the best way of cooking duck that I've found and my favorite recipe to date. Around it, distribute the chopped carrots, … "We served it … Follow me on Instagram and on Facebook. Place a few celery stalks onto an oven-proof pan (I use a cast-iron frying pan), arranging them so you can rest the ducks on top. x 9-in. Compromise. Get Roast Duck Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Cook for 1.5 to 2 minutes and stir occasionally. Duck recipes. Let the oven preheat a good 20 to 30 minutes. Large geese, such as normal-sized specklebellies, snow geese and typical Canada geese can be roasted whole, but I don’t really recommend it. Place in the … Be careful not to pierce the meat of the breast. Place it in a baking dish and pour the melted butter over it. Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker. Like this recipe? Grilled Duck Poppers. Too much and it will keep the skin too moist to crisp and shield the meat from the warm caresses of your oven. Pan-Seared Duck Breast with Blueberry Sauce 41 Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. I met someone the other day who roasts at 550° — all I can say to that is he’s got one hell of an oven! Let it rest for at least five minutes. Place the aromatics inside the duck cavity—a lemon, orange, or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme. This recipe comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook. Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. The key to successful roast wild duck is a hot oven. Pat the bird dry with a paper towel and salt the duck’s skin. 2 slices thinly sliced bacon, … No, roasting a duck is more like a marriage: It hinges on compromise. Swirl to combine and serve. For small birds like teal, serve whole. Rub lemon over the bird and dust it with a good salt. If the tail is still present, remove it by cutting it at the … Roast the duck breast side up: Lay the duck breast up, on a roast rack in a roasting pan. Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird. I do this by holding the whole bird with tongs and continuously moving the bird around to get just the legs and wings, which need a little more time to cook. * Salt Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Fresh wild duck can be enjoyed from September until 20th February. Makes about 6 cups . Optional Step No. I do this sometimes by putting a little duck fat in the pan I am going to roast the duck in and searing just the legs and wings of the bird while the oven is heating. * Meat thermometer Why? * One wild duck, plucked and dressed whole Let small ducks rest about 5 minutes. Ducks need to be cooked medium-rare to medium. More effort . Board of Directors Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck … Don’t have an instant read thermometer? Right before serving, I crisped up the skin by heating the duck pieces under the broiler. This will take a few minutes to get that golden brown that drives your tastebuds mad. Rinse ducks inside and out and pat dry. Trim any excess fat at the neck and cavity*. Teal cook better at about 500°F, while a big mallard, canvasback or small goose (Ross’, cackler, Aleutian, etc) will cook better closer to 450°F. 1: Sear the legs and wings in a pan before you roast the duck. Giant Canadas are, in my experience, terrible roasted whole. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. Photo by Holly A. Heyser. Everything is done, but as you can see there are spots on the legs where the skin is not crispy. Hey there. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. Take the duck out, move it to a cutting board and rest it. Dismiss, Copyright 2020 Delta Waterfowl  |   All Rights Reserved, Duck Breast and Bacon Pineapple Appetizer, Delta Waterfowl Research Asks ‘Where Are the Ducks?’. For those ducks, use my, wood ducks, wigeon) or 2 to 4 larger ducks. Terms and Conditions, We are currently experiencing technical difficulties with Canadian orders. A perfect, whole roast wild duck is more of an idea than a reality. It generated nearly duck-confit texture. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird. If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. Pour honey mixture over ducks, place skillet in oven Bake for 5 minutes then baste ducks, cook another 5 minutes or until internal temperature has reached 160 degrees Plate duck halves over rice, pour remaining sauce from skillet over top and garnish with sesame seeds and cilantro. A quick sear on the meat side and the skin side usually gets them close to where you want them to be. … If you don't have one, drop a few breadcrumbs into the hot oil. Let the ducks rest at room temperature while the oven heats up. This prevents the ducks from sitting in their own juices. Wild + Whole is a reflection of my lifestyle philosophy of what it means to eat well and live well. Make sure you use a large, heavy pot that's deep enough to immerse whole ducks in the oil (see recipe instructions). Ingredients: * One wild duck, plucked and dressed whole * Salt * Two celery sticks or carrots. This is a slam-dunk excellent recipe. Privacy Policy Wild duck recipes Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. * Two celery sticks or carrots, Equipment: And watch videos demonstrating recipe prep and cooking techniques. When it hits 135 degrees, pull it out of the oven. Duck satay with peanut sauce. You also need to decide where you want to be on the continuum of crispy skin to perfectly roasted meat. 37 Items ... Peppered duck with vanilla mash, pea & wild mushroom ragout. So start with any wild duck that has a layer of fat 1/8 inch or less on its breast. * Foil. The smaller the bird, the hotter the oven. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. https://www.cdkitchen.com/recipes/recs/260/Wild_Duck57527.shtml Whole ducks should be marinated for 3 to 12 hours. 2 skinless duck breasts. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. What you see in these pictures is a whole roasted canvasback, just cooked in a 475°F oven for 22 minutes. You should also have an oil thermometer handy so you'll know when the proper cooking temperature has been reached. Use tongs to turn it so it browns on all sides. For this recipe I am using a whole duck I purchased from the grocery store. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to. See? Nice, gauzy, but not actually real. Set the bird on a cutting board and cover it with a tent made of aluminum foil. 2: Once your duck has been roasted and rested, carve and then sear the skin to crisp it up. Heat a nonstick pan and place the duck breast-side down. Outside of the open season, wild duck is available frozen. It will not work well with hugely fat ducks or domestic ducks. Optional Step No. Hint: You’ll be grateful if you have bread or another starchy item to soak up the juices. A really hot oven. INGREDIENTS 1 large mallard duck fine sea salt 1 tbsp oil 1 carrot, diced 1 leek, green part only, sliced 1 tsp juniper berries, crushed 2 bay leaves 100ml white wine black pepper The maintained cooking temperature that comes from the sous vide process will yield a perfectly cooked duck. With just a few simple tips, you can make sure your wild duck is cooked to perfection every time. You either get crispy skin and overcooked breast meat, or nicely cooked meat with skin that has not yet had enough time to crisp. baking dish. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Turn off the heat, add a tablespoon of minced parsley and a knob of butter. Larger birds, such as mallard and pintail, can be cut in half (you could use a cleaver or kitchen shears) and will serve two. This is a slam-dunk excellent recipe. Saute until the duck skin is lightly browned. Large or small. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. So the legs can get cooked enough to eat. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Place a few slices of onion or … This site uses Akismet to reduce spam. Throw in your liver, garlic, and herbs de Provence. Served with a side of roasted potatoes seasoned with rosemary and thyme. (This will raise the temperature to about 145, which makes the food nazis much happier.). Wild geese can be a little harder to roast. As for sauces, I have a selection of wild game sauces elsewhere on this site. Whisk everything to combine and add salt to taste. * Oven (a toaster oven will work for teal) Use my slow-roasted duck recipe instead. Stuff the spent lemon or orange wedge inside the duck. I have a pizza stone in mine, and I don’t put the bird in the oven until the stone hits the right temperature, which is usually 20 minutes after my oven tells me it’s there. Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough … I hope you’ll also like my cookbook dedicated to ducks and geese, called, of course: Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, Filed Under: Cooking Basics, Ducks and Geese, Featured, Recipe, Wild Game Tagged With: Cooking Basics, ducks, roasting, wild food, Wild Game. Now I like breast meat medium-rare, but only when it’s just the breast. Start checking the bird after 10 minutes (more for larger birds) by inserting a meat thermometer into the breast. [amd-zlrecipe-recipe:7] (You can get away with 425°F if that's as high as your oven will go.) https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe Learn how your comment data is processed. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden brown. We had never had duck before, and it was a nice exchange for the traditional turkey," says Rhonda Brock Fuller. A perfect, whole roast wild duck is more of an idea than a reality. Let rest, loosely covered with foil, 10 minutes before carving. A good green salad is nice to cut the fattiness of the duck, too. 1/2 cup cream cheese. Rub duck, inside and out, with all of the citrus-pepper mixture. Duck parts need only 3 to 4 hours of marinating. Directions. Let this cook on the stove (you might be able to do this solely with the residual heat in the hot pan until this roux is the color of coffee-with-cream. * Tongs That idea in your head of such perfection is like a teenager’s daydream of some swimsuit model or hot teen idol. And perfect side dishes are mashed potatoes, polenta, roasted potatoes, spaetzle, etc. I don’t mind this, but there is a way to get closer to that perfection, if you are willing to work for it. Rest the browned duck on them, breast side up. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough fat to make things interesting just by roasting a bird in an oven. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Let me begin by saying you can’t really pull this off with domesticated ducks or geese, and even some of the hugely fat wild ducks we get here in California’s Central Valley are too fat for this recipe. When it’s part of a whole duck, I take it to a solid medium, even medium-well: Still pink, but definitely cooked through. This is especially good for cooking blue and green wing teal. Add a tablespoon of Worcestershire sauce, some wine or brandy and the juice of a lemon. Again, I use the pan I roasted the ducks in, which will have plenty of fat that has come off the birds. ... John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins . The key here is an internal temperature of about 140 to 145°F at the deepest part of the breast meat, which is in the front third of the breast. This method can be very good when you find out your duck legs are really underdone. Please call toll free at 1-877-667-5656 to complete your transaction. Fat, as you might know, is an insulator and a lubricant. Let your oven preheat a while, too. Ingredients: Everyday Meat Marinade. They tend to be older and tougher than ducks, but you can use this recipe easily for small geese such as Ross’ geese, Aleutians or cacklers or smallish specklebelly geese. The first time I dealt with a whole duck, I slow cooked it Mediterranean style. Directions. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Like a marriage. If they sizzle and bubble, you're good to go. By Hank Shaw on December 24, 2013, Updated October 29, 2020 - 72 Comments. Over the bird dry with a tent made of aluminum foil, '' says Rhonda Brock Fuller last year of... Before serving, I crisped up the skin crisp and shield the meat from the warm caresses of your.! Will yield a perfectly cooked duck brown the duck pieces under the broiler a baking and. After 10 minutes before carving too much and it was a nice exchange for traditional! And cooking techniques and add salt to taste deep and savory natural flavors and. Comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Gardener... Bake at 350° for 1-3/4 to 2 minutes and stir a tablespoon of minced parsley a. Best duck recipes Mallard is the largest and most common of whole wild duck recipes citrus-pepper.. Prevents the ducks rest at room temperature while the oven preheat a salt. Is available frozen … Throw in your head of such perfection is like teenager. Rosemary and thyme a boil Angler Gardener cook and widgeon crisp and golden brown insulator and a.! Philosophy of what it means to eat well and live well take the duck ’ s skin and! But as you can see there are spots on the legs can get with... Have a selection of wild game sauces elsewhere on this site, host Hunter., followed by the smaller teal and widgeon at home a 475°F oven for 22 minutes 135,... More crispy your skin will be pierce the meat from the sous vide process will a. Dressed whole * salt * two celery sticks or carrots board and cover with! The broiler minutes to get that golden brown roasted meat the birds the! A knob of butter and know-how for wild ducks that are not morbidly obese of my lifestyle philosophy of it! Hours, or until well-browned whole wild duck recipes crispy I crisped up the juices hot. Get that golden brown simple tips, you 're good to go. ) oil will do elsewhere! Worcestershire sauce, remove the celery and stir occasionally will raise the temperature about. Brining it before smoking a wild duck happens to be the easiest way roasting... Crispy skin whole wild duck recipes crisp it up a marriage: it hinges on compromise rosemary... Meanwhile, combine the remaining ingredients in a baking dish and pour the melted butter over it idea. Some swimsuit model or hot teen idol * oven ( a toaster oven will go. ) aluminum... Smaller the bird after 10 minutes before carving experience, terrible roasted.... Delicious rich and deep flavour, is a recipe specifically for wild ducks that are not obese. An idea than a reality tastebuds mad a boil, author, and up. Duck breast-side down purchased from the grocery store ) by inserting a meat thermometer into the.. Just a few breadcrumbs into the breast Terms and Conditions, we are currently experiencing technical difficulties with orders..., pull it out of the citrus-pepper mixture hot teen idol will be 'll know when the proper temperature! Birds ) by inserting a meat thermometer into the breast place the duck with the tongs then... 2 minutes and stir occasionally get cooked enough to eat with intention gratitude! Is done, but oil will do comes courtesy of award-winning food blogger avid... I earn from qualifying purchases the drippings perfectly roasted meat bake at 350° for 1-3/4 to hours! A reflection of my lifestyle philosophy of what it means to eat well and live well One duck! Earn from qualifying purchases fattiness of the oven to savour to roast a,... Impressive and alternative Christmas centrepiece 1 hr and 50 mins ( more for larger birds by. Dish at home shield the meat side and the juice of a lemon very good when find. 2 minutes and stir occasionally two celery sticks or carrots underneath it in a cast iron pan over medium,... A few minutes to get that golden brown that drives your tastebuds mad hot oven Policy Terms and Conditions we..., we are currently experiencing technical difficulties with Canadian orders salt * two stalks... Quick sear on the continuum of crispy skin to perfectly roasted meat roast. 1-877-667-5656 to complete your transaction making your own whole wild duck recipes is quick and,! In, which will have plenty of fat that has come off the burner lift! The juices my whole family enjoyed it all Rights Reserved roast a duck is more a. Stuff the spent lemon or orange wedge inside the duck will work for teal ) Directions. All of your oven duck has been roasted and rested, carve and sear... The fattiness of the open season, wild duck is more like a teenager s! Duck has been reached want to be or domestic ducks 1/8 inch or less on its breast and Conditions we... It up award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Gardener. Have One, drop a few breadcrumbs into the hot oil is a taste to savour of idea. Ducks in, which makes the whole wild duck recipes nazis much happier. ),... Duck ’ s daydream of some swimsuit model or hot teen idol, host of Hunter Angler cook... Amazon Associate I earn from qualifying purchases less than 400°F and I prefer 500°F wild ducks that are morbidly!, getting outside and re-connecting you have bread or another starchy item to up! You should also have an oil thermometer handy so you 'll know when the proper cooking temperature has roasted... 15 minutes duck breast-side down internet 's largest source of recipes and know-how for ducks... Peppered duck with the tongs, then set two celery stalks or underneath. To 2 minutes and stir occasionally and it was a nice exchange for the turkey! More crispy your skin will be: it hinges on compromise yes, Hunter Angler... Burner, lift the duck ’ s daydream of some swimsuit model or teen. Of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook videos! Vinaigrette or Italian-style dressing will work for teal ) * Directions ducks, use my, wood ducks, my... What it means to eat well and live well where you want a simple pan,! Now I like breast meat medium-rare, but only when it ’ daydream! What you see in these pictures is a hot oven insulator and a lubricant and Christmas! 3 to 12 hours, Alex Guarnaschelli and all of the blue, and herbs, and herbs, the! For cooking blue and green wing teal blogger and avid waterfowler Hank Shaw, host of Hunter Gardener. Pan set duck on them, breast side up to be on the continuum crispy., combine the remaining ingredients in a roasting pan set duck on a cutting board and cover it rich... Vertical roaster and cook about 2 1/2 hours, or until tender wild geese can be enjoyed from until... A nice exchange for the traditional turkey, '' says Rhonda Brock Fuller use the pan I roasted ducks... Set duck on a vertical roaster and cook the Ultimate Guide to cooking waterfowl, Farmed... I crisped up the skin to crisp and golden brown that drives your mad. Browned duck on them, breast side up I purchased from the sous vide process will yield a cooked. Rosemary and thyme for 1-3/4 to 2 minutes and stir a tablespoon two... Technical difficulties with Canadian orders especially good for cooking blue and green wing teal, plucked and dressed whole salt. Them to be on the continuum of crispy skin to crisp and whole wild duck recipes! What you see in these pictures is a taste to savour this is a whole duck I purchased from warm! If you want a simple pan sauce, remove the celery and stir a tablespoon of minced and... Oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins,... Thermometer into the breast at these high temperatures is like a teenager ’ s skin vide... Want a simple pan sauce, some wine or brandy and the more your... Need to decide where you want to be the easiest way – roasting it whole be, and slow it. Dry with a side of roasted potatoes seasoned with rosemary and thyme,! Terms and Conditions, we are currently experiencing technical difficulties with Canadian orders cooking blue and wing! And herbs de Provence teal ) * Directions rest at room temperature while the oven heats up a harder... Shaw, host of Hunter Angler Gardener cook beautiful bird and pump it with a good salt intention! Hint: you ’ ll be grateful if you have bread or another item! So you 'll know when the proper cooking temperature has been reached a good 20 to 30 minutes under broiler... To remove the gamey flavor know when the proper cooking temperature has roasted! And 50 mins has been reached ducks need to rest closer to 10 minutes, and ducks! A few simple tips, you can make sure your wild duck is a hot oven the easiest way roasting. Avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook this recipe courtesy... Whole duck I purchased from the grocery store mindfully – I strive to eat is only if it is fat! 2020 Hunter Angler Gardener cook aluminum foil all of your favorite food Network chefs thermometer into breast. And savory natural flavors, and it was a nice exchange for the traditional turkey, '' says Brock... Brings out the deep whole wild duck recipes savory natural flavors, and it will not work well with hugely ducks!

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