My favorite way is plain old roasted duck, but these are good for those less than ideal plucking birds.
Note- I like goose better than duck this way but duck is good also
Stir Fried Duck or Goose.
Cut duck into bite size pieces and soak in Yoshida's Original Gourmet sweet
and savory marinade for about 2 hours. Heat 2 T oil in a wok and add duck
with marinade. Cook until the duck is medium rare. While you are cooking
the duck, mix about 2 T corn starch with cold water. Add broccoli (I use
frozen) to duck and stir fry until warm. Then add soy sauce and cornstarch
and water mixture. Cook until sauce thickens, serve with rice.
Duck Finger Steaks-This is good with crane and swan also
1 1/2 lb. duck
1 c. flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. baking soda
1 c. milk
Cut meat into strips. Add to mixture and put in fridge for 2 hours before
frying in hot oil. Pan fry in about 1/2 of oil in the pan. Turn with fork
when golden brown. Don't try to deep fry or it will all stick together.
Grilled Duck Nuggets-These are really good
1-2 duck breast per person
2 green peppers
1 pound of bacon
Slice duck breast into strips about 2” wide
Marinate duck in marinade of choice (I like teriyaki) overnight or 6 hours.
Slice the peppers and onion into cubes about 1 inch
Wrap a slice of duck breast around the piece of pepper or onion and run a toothpick through the duck into the pepper and out through the duck again.
Take a half slice of bacon and wrap around the nugget and secure with the ends of the toothpick.
To cook- Use either an outdoor grill or you can broil in the oven, but I would recommend you do it on a grill as it gets pretty smoky.
Cook until the bacon looks well done. Turn each nugget so it cooks evenly.
You can also use the long kabob skewers and make duck kabobs. Just make sure you slap some bacon on the Kabob before cooking.
The duck should be pinkish when done. If it’s not its over cooked.