Members Chef of the Sea Posted January 13, 2016 Members Posted January 13, 2016 Brine them and wrap em with cured pig belly of some sort, I prefer pancetta but bacon all the same
Gavin Posted January 13, 2016 Posted January 13, 2016 Pan fry or grill duck over very high heat. Maybe 2-3 minutes a side.If overdone (not rare) toss them in the fridge for chili meat and dine out. BilletHead 1
BilletHead Posted January 13, 2016 Posted January 13, 2016 What Gavin said. I may add that that same sear on a charcoal grill will be even better. Please tell me you did not skin those prime pieces of meat? If so you need to make a trip down to BilletHeadVille and let me do the cooking BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Terrierman Posted January 13, 2016 Posted January 13, 2016 Duck McNuggets, in mushroom soup over brown rice. ness 1
ness Posted January 13, 2016 Author Posted January 13, 2016 3 hours ago, BilletHead said: What Gavin said. I may add that that same sear on a charcoal grill will be even better. Please tell me you did not skin those prime pieces of meat? If so you need to make a trip down to BilletHeadVille and let me do the cooking BilletHead LOL. I had it in mind they were skinless, but I haven't opened them up. A quick check of the freezer (and, flipping them over) confirmed they are skin on. Quick, hot sear on the grill is what I'm gonna do. No Game Tame or other marinade. I want the real deal -- it's been a while. BilletHead 1 John
ness Posted January 13, 2016 Author Posted January 13, 2016 30 minutes ago, Terrierman said: Duck McNuggets, in mushroom soup over brown rice. I do pheasant and quail like that. Usually add a little wine and some herbs. But, there's a mighty wind a'blowin' on this whole quick sear/rare thing... John
BilletHead Posted January 13, 2016 Posted January 13, 2016 Got to know duck skin is in and fat is where it is at! There will never be the amount of fat that is on a domestic duck. On wild birds if I can see the color of the meat through translucent skin it comes off and the skinless breast meat will be cooked a different way. When there is a thick fat layer I will cook it and enjoy the burst of fat with every bite. Be not afraid Ness the enchanter I mean Dickweed let the meat be juicy and red flowing with tasty goodness. Let it rest after removing off the grill. Pour another glass of wine and be patent. If you decide not to grill here is one of the places I learned to pan sear, http://honest-food.net/2014/12/15/how-to-cook-duck-breasts/ Read this buddy. You will see where I left the "tails of skin" as much as I can on every duck I clean. If you choose to grill over charcoal I just guess timing for being cooked. Sear on the fat skin side, flip, cook a bit more on opposite side and then stand the breast on the side vertical (largest side) a few seconds more. See here yes I am a bit worried and want this to be perfect so you can keep the teacher you are cooking for happy! BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted January 13, 2016 Author Posted January 13, 2016 1 hour ago, BilletHead said: Got to know duck skin is in and fat is where it is at! There will never be the amount of fat that is on a domestic duck. On wild birds if I can see the color of the meat through translucent skin it comes off and the skinless breast meat will be cooked a different way. When there is a thick fat layer I will cook it and enjoy the burst of fat with every bite. Be not afraid Ness the enchanter I mean Dickweed let the meat be juicy and red flowing with tasty goodness. Let it rest after removing off the grill. Pour another glass of wine and be patent. If you decide not to grill here is one of the places I learned to pan sear, http://honest-food.net/2014/12/15/how-to-cook-duck-breasts/ Read this buddy. You will see where I left the "tails of skin" as much as I can on every duck I clean. If you choose to grill over charcoal I just guess timing for being cooked. Sear on the fat skin side, flip, cook a bit more on opposite side and then stand the breast on the side vertical (largest side) a few seconds more. Hah! Way ahead of you. I know you like that site (and I do too) and that came up in my search. Good article and thank you for your care in preparing the breasts. 1 hour ago, BilletHead said: See here yes I am a bit worried and want this to be perfect so you can keep the teacher you are cooking for happy! BilletHead LOL x 2. Yes, it's important to keep her happy so 'teacher wants to see me after school' (David Lee Roth-style :D). BTW, she's on board with the whole thing. She's not a stranger to wild game having grown up in rural Iowa. A real live corn-fed Iwegian BilletHead 1 John
BilletHead Posted January 13, 2016 Posted January 13, 2016 Why should I even try to teach you something? All the smart people are from Kansas City Kansas:) I am just a hick from the sticks, BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted January 13, 2016 Author Posted January 13, 2016 5 minutes ago, BilletHead said: Why should I even try to teach you something? All the smart people are from Kansas City Kansas:) I am just a hick from the sticks, BilletHead ??? I appreciate the help! BilletHead 1 John
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