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Great duck recipe and tips

368 views 0 replies 1 participant last post by  WingWarrior 
#1 ·
You got your limit, now what? Here's a great reproducible recipe along with tips picked up over the years

Cleaning the birds:
1. Pluck the breast feathers
2. Depending on the type of duck, you can sometimes just pull the skin apart with some pressure from your thumbs
***If not then you can make a small nick over the top of the breast bone and use a cheap plastic letter opener to slice down the breast bone
4. Use a filet knife to debreast both breasts, ***start by slicing down the breast bone on either side then turn your knife lateral and work it to the side of the duck breast, then go upward toward the head, and finally go back toward the breast bone near the head to get the smaller breast (I assume this is the equivalent of the pectoralis minor in a human).
5. Once you have your two breasts without skin/feathers etc then you're almost ready, just repeat the above steps for every duck (you'll be doing this a bunch esp if you got a bag of teal)
***Good tip*** save your duck/goose feathers if you are a fly fisherman because they could come in handy if you start to get into tying your own flies. Same applies for a lot of different game you might take, having a good feather/fur collection to pull from is a good start to tying flies

Prep work:
1. We usually get a pot of water boiling and then put the breast in (before cutting them up) for a bit after the water is boiling. This is not to cook the breasts, but rather to remove the grime/blood/shot from the meat. We just skim the crap that floats to the top with a cooking spoon then pull the breasts out after 30 sec to 1 min.
2. Cut up the breasts into smaller "cutlets" about the size of a couple postage stamps
3. We have marinated them in many different things and tried many recipes but the constant favorites for 30+ years have been marinating them in teriyaki sauce and also another batch in ranch dressing. We usually marinate them overnight in a Ziplock bag in the fridge

Cooking:
1. We like to cook ours on a skillet
2. Pour all the little cutlets in the skillet set on medium and pull them off at the desired "meat taste", careful as they don't taste very good if you overcook them. If done right then even people who "don't like duck" will love them and be converted.

Cheers,
WingWarrior
 
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