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.
Moderators: Indaswamp, brassass, daffy...
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
- Posts: 509
- Joined: Fri Nov 11, 2005 2:17 pm
- Location: OM, MO
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.
- Posts: 254
- Joined: Wed Sep 03, 2008 9:00 am
- Location: wisconsin
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.
If they're dumb enough to be lured in by plastic you're really just doing them a favor.
Know your target before you pull the trigger.
Duck Hunting is ALL about the bag.
- Super Moderator
- Posts: 6201
- Joined: Mon Aug 08, 2005 7:04 pm
- Location: Shreveport, Louisiana
with duck- either cook it hot, and fast (on the grill)or low, and slow (till it falls apart, i.e. in a gumbo)
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer. Save the Marsh, Eat a Nutria!
- Forum Moderator
- Posts: 53700
- Joined: Thu Aug 07, 2008 8:40 pm
- Location: South Louisiana
Return to Duck Recipes & Tips for all Cooking
Who is online
Users browsing this forum: No registered users and 4 guests