jjohnson_714 wrote:So if I'm honest, I will admit that I really haven't cared for duck. I love the hunt, but eating is another story. Pretty much what I've always done is make them taste as less duck-like as possible. That is until this weekend. A few months back I was watching Anthony Bourdain and he was preparing duck for some hunters he met. It was super simple. Just breast the duck and leave the skin on. Scour the skin with a sharp knife. Season with salt and pepper. Then just cook the duck in a pan on medium/low heat for about 10 minutes skin side down, then flip it and cook for another 2 minutes or so. Then just slice it thin and eat. So I tried it with many doubts, but it was actually delicious! The one downfall is that the cooking of the duck fat made my kitchen reek pretty bad, so make sure to have plenty of ventilation. However I'm actually a believer now that duck can taste good all by itself.
mtbaughs wrote:Biggest mistake like any other game meat is over cooking it....there is a fine line between ready to eat and over cooked.
duckhunterguy69 wrote:I grind it with pork fat and turn it into sausage or just ground duck then use it in anything I would use ground beef for.
The other thing I do is take bite size pieces of breast wrap it with a small piece of bacon and put it on a skewer alternating with chunks of pineapple then barbeque it. As it cooks continuelly brush with teriyaki. If you cook it rare the meet will be super tendor and savory.
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