What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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I have always fried or grilled duck, but I want to try to bake some mallard fillets in Italian dressing.
I bake chicken breast in this manner for 45 mins. at 400 degrees.
I was wondering if anyone could suggest the appropriate time and temp for baking duck in this manner. I like the duck to be medium to medium well
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As a cook personally I would take the breast, put a little salt and pepper on it, get some olive oil in a sautee pan, wait for it to get hot and real quickly cook the breast for about 30-45 seconds on each side, this will give it a good outter crust, then if you have an oven friendly pan put the whole thing in the over and cook for 20-30 minutes maybe even less.at about 325 degrees. and in the last five minutes apply your italian dressing with a baisting brush. I wouldnt suggest cooking it medium well. I was always told never more than medium rare to medium, but its all personal opinion. what would make it even better it baking it with some white wine.
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to DHC, you should deffinately stick around as we all like to eat.
And I agree duck should never be past medium unless you like dry liver.
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with duck- either cook it hot, and fast (on the grill)or low, and slow (till it falls apart, i.e. in a gumbo)
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