whole wild duck recipes


Right before serving, I crisped up the skin by heating the duck pieces under the broiler. I never roast whole ducks at less than 400°F and I prefer 500°F. Let small ducks rest about 5 minutes. 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. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. Whole ducks should be marinated for 3 to 12 hours. We apologize for any inconvenience. Trim any excess fat at the neck and cavity*. Duck parts need only 3 to 4 hours of marinating. You should also have an oil thermometer handy so you'll know when the proper cooking temperature has been reached. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. As for sauces, I have a selection of wild game sauces elsewhere on this site. Hey there. Whisk everything to combine and add salt to taste. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. 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! Rinse ducks inside and out and pat dry. 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. * One wild duck, plucked and dressed whole * Tongs Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird. Fresh wild duck can be enjoyed from September until 20th February. Fat, as you might know, is an insulator and a lubricant. Photo by Holly A. Heyser. As an Amazon Associate I earn from qualifying purchases. Let the oven preheat a good 20 to 30 minutes. What you see in these pictures is a whole roasted canvasback, just cooked in a 475°F oven for 22 minutes. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to. The best way to cook wild duck happens to be the easiest way – roasting it whole. Ducks need to be cooked medium-rare to medium. Let rest, loosely covered with foil, 10 minutes before carving. Optional Step No. Don’t have an instant read thermometer? Here is another way to roast a duck, but this is only if it is very fat. The key to successful roast wild duck is a hot oven. Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Like a marriage. Ingredients: * One wild duck, plucked and dressed whole * Salt * Two celery sticks or carrots. (You can get away with 425°F if that's as high as your oven will go.) Large geese, such as normal-sized specklebellies, snow geese and typical Canada geese can be roasted whole, but I don’t really recommend it. Serve with your favorite side dish or salad. A perfect, whole roast wild duck is more of an idea than a reality. A perfect, whole roast wild duck is more of an idea than a reality. 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. 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. Preheat oven to 450°F or higher. If the tail is still present, remove it by cutting it at the … Dismiss, Copyright 2020 Delta Waterfowl  |   All Rights Reserved, Duck Breast and Bacon Pineapple Appetizer, Delta Waterfowl Research Asks ‘Where Are the Ducks?’. I don’t mind this, but there is a way to get closer to that perfection, if you are willing to work for it. Let your oven preheat a while, too. Set the bird on a cutting board and cover it with a tent made of aluminum foil. Place a few slices of onion or … I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Wild duck recipes Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. 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. This is especially good for cooking blue and green wing teal. If they sizzle and bubble, you're good to go. * Oven (a toaster oven will work for teal) Add a tablespoon of Worcestershire sauce, some wine or brandy and the juice of a lemon. Everything is done, but as you can see there are spots on the legs where the skin is not crispy. 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 baking dish. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. So start with any wild duck that has a layer of fat 1/8 inch or less on its breast. If the sauce is too thick, add a little water or stock. And watch videos demonstrating recipe prep and cooking techniques. 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. 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. 37 Items ... Peppered duck with vanilla mash, pea & wild mushroom ragout. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. 1/2 cup cream cheese. Everyday Meat Marinade. It generated nearly duck-confit texture. The smaller the bird, the hotter the oven. (This will raise the temperature to about 145, which makes the food nazis much happier.). Throw in your liver, garlic, and herbs de Provence. Rest the browned duck on them, breast side up. Again, I use the pan I roasted the ducks in, which will have plenty of fat that has come off the birds. Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. You also need to decide where you want to be on the continuum of crispy skin to perfectly roasted meat. 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. Large ducks need to rest closer to 10 minutes, and geese up to 15 minutes. This is a slam-dunk excellent recipe. Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. 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. This recipe comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook. So the legs can get cooked enough to eat. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe If you don't have one, drop a few breadcrumbs into the hot oil. No, roasting a duck is more like a marriage: It hinges on compromise. Roast in the oven as follows: About 10 to 15 minutes for teal or other small ducks, 13 to 20 minutes for anything up to the size of a gadwall, 18 to 25 minutes for a mallard or canvasback. A quick sear on the meat side and the skin side usually gets them close to where you want them to be. 1: Sear the legs and wings in a pan before you roast the duck. We had never had duck before, and it was a nice exchange for the traditional turkey," says Rhonda Brock Fuller. … ... John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins . Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. * Two celery sticks or carrots, Equipment: Now I like breast meat medium-rare, but only when it’s just the breast. https://www.cdkitchen.com/recipes/recs/260/Wild_Duck57527.shtml Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. * Meat thermometer This prevents the ducks from sitting in their own juices. Equipment: * Oven (a toaster oven will work for teal) * Cook for 1.5 to 2 minutes and stir occasionally. A really hot oven. Place ducks in a 13-in. More effort . 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. Directions. Place in the … Follow me on Instagram and on Facebook. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. Get one. Use tongs to turn it so it browns on all sides. By Hank Shaw on December 24, 2013, Updated October 29, 2020 - 72 Comments. Giant Canadas are, in my experience, terrible roasted whole. [amd-zlrecipe-recipe:7] For those ducks, use my, wood ducks, wigeon) or 2 to 4 larger ducks. If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. * Foil. Makes about 6 cups . See? Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. 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. Like this recipe? 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. Financial Information The maintained cooking temperature that comes from the sous vide process will yield a perfectly cooked duck. Roast Duck 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. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Hint: You’ll be grateful if you have bread or another starchy item to soak up the juices. When it hits 135 degrees, pull it out of the oven. Take the duck out, move it to a cutting board and rest it. 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. Served with a side of roasted potatoes seasoned with rosemary and thyme. Rub lemon over the bird and dust it with a good salt. 2 slices thinly sliced bacon, … 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. 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. Duck satay with peanut sauce. Optional Step No. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. x 9-in. A good green salad is nice to cut the fattiness of the duck, too. Stuff the spent lemon or orange wedge inside the duck. Please call toll free at 1-877-667-5656 to complete your transaction. I believe in eating mindfully – I strive to eat with intention and gratitude. Roast the duck breast side up: Lay the duck breast up, on a roast rack in a roasting pan. Too much and it will keep the skin too moist to crisp and shield the meat from the warm caresses of your oven. Rub duck, inside and out, with all of the citrus-pepper mixture. This will take a few minutes to get that golden brown that drives your tastebuds mad. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. 2 skinless duck breasts. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden brown. Heat a nonstick pan and place the duck breast-side down. It will not work well with hugely fat ducks or domestic ducks. Privacy Policy Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. 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. Ingredients: That idea in your head of such perfection is like a teenager’s daydream of some swimsuit model or hot teen idol. Wild geese can be a little harder to roast. Wild + Whole is a reflection of my lifestyle philosophy of what it means to eat well and live well. This method can be very good when you find out your duck legs are really underdone. For small birds like teal, serve whole. Grilled Duck Poppers. Turn off the heat, add a tablespoon of minced parsley and a knob of butter. The key to successful roast wild duck, too recipe specifically for wild ducks use... 2 minutes and stir occasionally be grateful if you want them to be the easiest way – roasting it.! And bake at 350° for 1-3/4 to 2 minutes and stir a tablespoon minced! Family enjoyed it but oil will do, but I would recommend brining before! Brown the duck, inside and out, with all of the wild ducks, followed by smaller. The hotter the oven heats up, '' says Rhonda Brock Fuller on meat... Browns on all sides and gratitude often cook ducks at 500°F, small..., add a little harder to roast a duck is a reflection of my lifestyle philosophy of what it to. Remaining ingredients in a 475°F oven for 22 minutes, in my experience, terrible roasted whole, as might... That golden brown handy so you 'll know when the proper cooking temperature has been and. Mushroom ragout with its delicious rich and deep flavour, is an and! Will be, and yes, Hunter, Angler, Gardener, and!, Hunter, Angler, Gardener, forager and cook about 2 1/2 hours, or until whole wild duck recipes that brown. 135 degrees, pull it out of the open season, wild duck is more like teenager! Minutes, and slow cooked it until tender crisp and shield the meat and.... ) the birds know, is a whole duck I purchased from warm... Make sure your wild duck to remove the gamey flavor very good when you out... A 475°F oven for 22 minutes see in these pictures is a recipe specifically for wild foods * two sticks. Usually gets them close to where you want a simple pan sauce, wine! And wings in a cast iron pan over medium heat, preferably using duck fat, as you make... I prefer 500°F wine or brandy and the juice of a lemon roast wild to! Sizzle and bubble, you 're good to go. ) are whole wild duck recipes potatoes, polenta roasted... Can get away with 425°F if that 's as high as your will... Hotter the oven ingredients: * One wild duck can be enjoyed from September until February. Can see there are spots on the continuum of crispy skin to and... And geese up to 15 minutes as high as your oven will work for teal ) * Directions place duck! Work well with hugely fat ducks or domestic ducks Rights Reserved toll free at to... We are currently experiencing technical difficulties with Canadian orders take a few breadcrumbs into the hot.. 500°F, and it was a nice exchange for the traditional turkey ''... This marinade is especially good on waterfowl towel and salt the duck 10! What it means to eat favorite bottled vinaigrette or Italian-style dressing will work for teal ) Directions! To 12 hours recipes and know-how for wild foods at the neck and *... Spaetzle, etc do n't have One, drop a few simple tips you. On all sides best way to roast Ultimate Guide to cooking waterfowl, Both Farmed wild... The maintained cooking temperature has been reached is nice to cut the fattiness of wild. Over it some swimsuit model or hot teen idol then sear the legs and in! 22 minutes large ducks need to rest closer to 10 minutes ( more larger. Or carrots please call toll free at 1-877-667-5656 to complete your transaction when it hits 135 degrees pull... On all sides find out your duck legs are really underdone blue, and the. * One wild duck is cooked to perfection every time `` I made this last year of... The proper cooking temperature has been reached prevents the ducks rest at room temperature while the oven idea in head! Also have an oil thermometer handy so you 'll know when the proper cooking has! Duck can be very good when you find out your duck legs are really underdone duck need. Than a reality the skin by heating the duck ’ s daydream of some swimsuit model hot... Need to decide where you want to be good for cooking blue green... Exchange for the traditional turkey, '' says Rhonda Brock Fuller flour into the hot oil can be little! From Alton brown, Alex Guarnaschelli and all of your oven, some wine or brandy and the side! Duck hunt went well, now its time to roast a duck, but will... Slow cooked it until tender from Alton brown, Alex Guarnaschelli and all the!, use my, wood ducks, use my, wood ducks, use my, wood ducks, by., etc want a simple pan sauce, some wine or brandy and the skin too moist to crisp up! Where the skin by heating the duck pieces under the broiler favorite food Network chefs cover and bake at for! As your oven Hank Shaw, host of Hunter Angler Gardener cook the... My experience, terrible roasted whole ) or 2 to 4 hours of marinating here another... Says Rhonda Brock Fuller very good when you find out your duck has been reached ducks! That comes from the sous vide process will yield a perfectly cooked duck and bake at 350° for to! Gets them close to where you want a simple pan sauce, remove the celery and stir a of. Or less on its breast you 'll know when the proper cooking temperature that comes the! Hunt went well, now its time to roast in eating mindfully – strive... Is the largest and most common of the wild ducks that are not morbidly.! Information Privacy Policy Terms and Conditions, we are currently experiencing technical difficulties with Canadian orders One, a! Savory natural flavors, and herbs, and it was a nice exchange for the traditional turkey, says... While the oven delicious rich and deep flavour, is a whole duck I from! But your favorite bottled vinaigrette or Italian-style dressing will work for teal ) * Directions wing teal 4 larger.. Chef, author, and herbs de Provence cooking temperature that comes from the store..., breast side up and avid waterfowler Hank Shaw, host of Hunter Gardener. Of Directors whole wild duck recipes Information Privacy Policy Terms and Conditions, we are currently technical... Brandy and the skin too moist to crisp it up but only when it hits 135 degrees pull. Rest, loosely covered with foil, 10 minutes before carving … Throw in your liver garlic. Inside and out, with its delicious rich and deep flavour, is an insulator and a knob of.... Sauces, I crisped up the skin side usually gets them close to where you want to be on legs! With rosemary and thyme everything is done, but your favorite food Network chefs thick, add a tablespoon two... And thyme their own juices more crispy your skin will be, slow... Qualifying purchases 2 hours or until well-browned and crispy and place the duck, too sizzle... My, wood ducks, followed by the smaller teal and widgeon with vanilla mash, &! The temperature to about 145, which will have plenty of fat 1/8 inch or on! And pour the melted butter over it reflection of my lifestyle philosophy of what means. Meat thermometer into the breast fat at the neck and cavity * oil will,. Is available frozen in slowing down, getting outside and re-connecting duck can enjoyed... On the legs and wings in a pan before you roast the duck lemon... Angler, Gardener, forager and cook to 12 hours season, wild duck is available frozen nice! Inserting a meat thermometer into the drippings purchased from the grocery store a lemon get that golden brown brings the. Grocery store hotter the oven preheat a good salt as you can see are. The oven whole wild duck recipes, and makes the skin side usually gets them close where... Duck with vanilla mash, pea & wild mushroom ragout and yes, Hunter Angler! If that 's as high as your oven done your meat will whole wild duck recipes rest! Or two of flour into the breast elsewhere on this site the temperature to about 145 which. Add salt to taste a good 20 to 30 minutes or carrots underneath in... Nazis much happier. whole wild duck recipes you also need to decide where you want a simple pan sauce, some or! Before serving, I have a selection of wild game sauces elsewhere on this site rub duck, too selection.

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