whole wild duck recipes

Posted by on Dec 29, 2020 in Uncategorized

"We served it … [amd-zlrecipe-recipe:7] Ingredients: By Hank Shaw on December 24, 2013, Updated October 29, 2020 - 72 Comments. You either get crispy skin and overcooked breast meat, or nicely cooked meat with skin that has not yet had enough time to crisp. If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. Roast the duck breast side up: Lay the duck breast up, on a roast rack in a roasting pan. Like a marriage. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe This will take a few minutes to get that golden brown that drives your tastebuds mad. A perfect, whole roast wild duck is more of an idea than a reality. Swirl to combine and serve. Ducks need to be cooked medium-rare to medium. See? Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Use tongs to turn it so it browns on all sides. Nice, gauzy, but not actually real. 1/2 cup cream cheese. If the tail is still present, remove it by cutting it at the … Rinse ducks inside and out and pat dry. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. * Salt More effort . 2 slices thinly sliced bacon, … The key here is an internal temperature of about 140 to 145°F at the deepest part of the breast meat, which is in the front third of the breast. Like this recipe? For those ducks, use my, wood ducks, wigeon) or 2 to 4 larger ducks. Heat a nonstick pan and place the duck breast-side down. Let your oven preheat a while, too. For small birds like teal, serve whole. Now I like breast meat medium-rare, but only when it’s just the breast. Roast Duck Let this cook on the stove (you might be able to do this solely with the residual heat in the hot pan until this roux is the color of coffee-with-cream. (You can get away with 425°F if that's as high as your oven will go.) Compromise. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Place a few celery stalks onto an oven-proof pan (I use a cast-iron frying pan), arranging them so you can rest the ducks on top. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough fat to make things interesting just by roasting a bird in an oven. Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. The best way to cook wild duck happens to be the easiest way – roasting it whole. Let the ducks rest at room temperature while the oven heats up. A perfect, whole roast wild duck is more of an idea than a reality. "I made this last year out of the blue, and my whole family enjoyed it. If you don't have one, drop a few breadcrumbs into the hot oil. Fresh wild duck can be enjoyed from September until 20th February. Cook for 1.5 to 2 minutes and stir occasionally. With just a few simple tips, you can make sure your wild duck is cooked to perfection every time. ... John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins . When I am just roasting a bird on a weeknight I rarely do the optional steps, but if it’s a special occasion I will often do one or even both. They tend to be older and tougher than ducks, but you can use this recipe easily for small geese such as Ross’ geese, Aleutians or cacklers or smallish specklebelly geese. That idea in your head of such perfection is like a teenager’s daydream of some swimsuit model or hot teen idol. Place the aromatics inside the duck cavity—a lemon, orange, or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme. Again, I use the pan I roasted the ducks in, which will have plenty of fat that has come off the birds. Learn how your comment data is processed. An overcooked duck is a sad thing. I do this by holding the whole bird with tongs and continuously moving the bird around to get just the legs and wings, which need a little more time to cook. Served with a side of roasted potatoes seasoned with rosemary and thyme. Pat the bird dry with a paper towel and salt the duck’s skin. You also need to decide where you want to be on the continuum of crispy skin to perfectly roasted meat. A good green salad is nice to cut the fattiness of the duck, too. Be careful not to pierce the meat of the breast. Don’t have an instant read thermometer? Hey there. Rub duck, inside and out, with all of the citrus-pepper mixture. I don’t mind this, but there is a way to get closer to that perfection, if you are willing to work for it. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. Let small ducks rest about 5 minutes. Wild + Whole is a reflection of my lifestyle philosophy of what it means to eat well and live well. 2: Once your duck has been roasted and rested, carve and then sear the skin to crisp it up. Take the duck out, move it to a cutting board and rest it. I never roast whole ducks at less than 400°F and I prefer 500°F. No, roasting a duck is more like a marriage: It hinges on compromise. Around it, distribute the chopped carrots, … In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Here is another way to roast a duck, but this is only if it is very fat. This is especially good for cooking blue and green wing teal. Place a few slices of onion or … Large ducks need to rest closer to 10 minutes, and geese up to 15 minutes. I have a pizza stone in mine, and I don’t put the bird in the oven until the stone hits the right temperature, which is usually 20 minutes after my oven tells me it’s there. Yes, I know that a) this sounds insane to those of you living in migratory states, but believe me, we get such birds here; and b) there’s no way to truly test the actual thickness of the fat without removing the breast. * Oven (a toaster oven will work for teal) We apologize for any inconvenience. Throw in your liver, garlic, and herbs de Provence. Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker. … Set the bird on a cutting board and cover it with a tent made of aluminum foil. A really hot oven. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. The maintained cooking temperature that comes from the sous vide process will yield a perfectly cooked duck. When it hits 135 degrees, pull it out of the oven. It is virtually impossible to get that mystical combination of crispy skin, tender meat and just enough … Get one. Everything is done, but as you can see there are spots on the legs where the skin is not crispy. Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. Dismiss, Copyright 2020 Delta Waterfowl  |   All Rights Reserved, Duck Breast and Bacon Pineapple Appetizer, Delta Waterfowl Research Asks ‘Where Are the Ducks?’. This is a recipe specifically for wild ducks that are not morbidly obese. I believe in eating mindfully – I strive to eat with intention and gratitude. I met someone the other day who roasts at 550° — all I can say to that is he’s got one hell of an oven! Optional Step No. Photo by Holly A. Heyser. Directions. Grilled Duck Poppers. Teal cook better at about 500°F, while a big mallard, canvasback or small goose (Ross’, cackler, Aleutian, etc) will cook better closer to 450°F. Terms and Conditions, We are currently experiencing technical difficulties with Canadian orders. Too much and it will keep the skin too moist to crisp and shield the meat from the warm caresses of your oven. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden brown. Let me begin by saying you can’t really pull this off with domesticated ducks or geese, and even some of the hugely fat wild ducks we get here in California’s Central Valley are too fat for this recipe. Pour honey mixture over ducks, place skillet in oven Bake for 5 minutes then baste ducks, cook another 5 minutes or until internal temperature has reached 160 degrees Plate duck halves over rice, pour remaining sauce from skillet over top and garnish with sesame seeds and cilantro. Turn off the heat, add a tablespoon of minced parsley and a knob of butter. It will not work well with hugely fat ducks or domestic ducks. Saute until the duck skin is lightly browned. This recipe comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook. Optional Step No. Preheat oven to 450°F or higher. Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck … We had never had duck before, and it was a nice exchange for the traditional turkey," says Rhonda Brock Fuller. Giant Canadas are, in my experience, terrible roasted whole. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to. Board of Directors If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird. This is the best way of cooking duck that I've found and my favorite recipe to date. Place ducks in a 13-in. https://www.cdkitchen.com/recipes/recs/260/Wild_Duck57527.shtml (This will raise the temperature to about 145, which makes the food nazis much happier.). Duck satay with peanut sauce. * Foil. So the legs can get cooked enough to eat. Hint: You’ll be grateful if you have bread or another starchy item to soak up the juices. Trim any excess fat at the neck and cavity*. This site uses Akismet to reduce spam. I hope you’ll also like my cookbook dedicated to ducks and geese, called, of course: Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, Filed Under: Cooking Basics, Ducks and Geese, Featured, Recipe, Wild Game Tagged With: Cooking Basics, ducks, roasting, wild food, Wild Game. 37 Items ... Peppered duck with vanilla mash, pea & wild mushroom ragout. Let it rest for at least five minutes. Outside of the open season, wild duck is available frozen. Follow me on Instagram and on Facebook. The first time I dealt with a whole duck, I slow cooked it Mediterranean style. Rosemary & Garlic Sous Vide Duck Ingredients: 2-4 whole wild or domestic ducks 4-6 sprigs of rosemary Serve with your favorite side dish or salad. The smaller the bird, the hotter the oven. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Get Roast Duck Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. INGREDIENTS 1 large mallard duck fine sea salt 1 tbsp oil 1 carrot, diced 1 leek, green part only, sliced 1 tsp juniper berries, crushed 2 bay leaves 100ml white wine black pepper This is a slam-dunk excellent recipe. Fat, as you might know, is an insulator and a lubricant. If they sizzle and bubble, you're good to go. Why? Let rest, loosely covered with foil, 10 minutes before carving. Directions. Any meat will do, but this marinade is especially good on waterfowl. Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. This method can be very good when you find out your duck legs are really underdone. * One wild duck, plucked and dressed whole 2 skinless duck breasts. It generated nearly duck-confit texture. When it’s part of a whole duck, I take it to a solid medium, even medium-well: Still pink, but definitely cooked through. The key to successful roast wild duck is a hot oven. Rest the browned duck on them, breast side up. Let the oven preheat a good 20 to 30 minutes. Makes about 6 cups . And watch videos demonstrating recipe prep and cooking techniques. Financial Information Use my slow-roasted duck recipe instead. Larger birds, such as mallard and pintail, can be cut in half (you could use a cleaver or kitchen shears) and will serve two. Place in the … Privacy Policy Make sure you use a large, heavy pot that's deep enough to immerse whole ducks in the oil (see recipe instructions). Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird. baking dish. Stuff the spent lemon or orange wedge inside the duck. Large geese, such as normal-sized specklebellies, snow geese and typical Canada geese can be roasted whole, but I don’t really recommend it. Roast in the oven as follows: About 10 to 15 minutes for teal or other small ducks, 13 to 20 minutes for anything up to the size of a gadwall, 18 to 25 minutes for a mallard or canvasback. And perfect side dishes are mashed potatoes, polenta, roasted potatoes, spaetzle, etc. Whisk everything to combine and add salt to taste. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. https://www.greatbritishchefs.com/collections/whole-duck-recipes This is a slam-dunk excellent recipe. Equipment: * Oven (a toaster oven will work for teal) * If the sauce is too thick, add a little water or stock. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. As for sauces, I have a selection of wild game sauces elsewhere on this site. For this recipe I am using a whole duck I purchased from the grocery store. * Meat thermometer This prevents the ducks from sitting in their own juices. Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Obviously the longer you cook the more done your meat will be, and the more crispy your skin will be. Duck recipes. Rub lemon over the bird and dust it with a good salt. Wild duck recipes Mallard is the largest and most common of the wild ducks, followed by the smaller teal and widgeon. Large or small. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. 1: Sear the legs and wings in a pan before you roast the duck. Whole ducks should be marinated for 3 to 12 hours. * Two celery sticks or carrots, Equipment: Duck parts need only 3 to 4 hours of marinating. Place it in a baking dish and pour the melted butter over it. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. I do this sometimes by putting a little duck fat in the pan I am going to roast the duck in and searing just the legs and wings of the bird while the oven is heating. So start with any wild duck that has a layer of fat 1/8 inch or less on its breast. Start checking the bird after 10 minutes (more for larger birds) by inserting a meat thermometer into the breast. I believe in slowing down, getting outside and re-connecting. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. * Tongs What you see in these pictures is a whole roasted canvasback, just cooked in a 475°F oven for 22 minutes. Flavors, and slow cooked it until tender Items... Peppered duck with the,! We had never had duck before, and yes, Hunter, Angler, Gardener, forager and.! I quartered the duck pieces under the broiler happier. ) very fat the! Will take a few simple tips, you can make sure your whole wild duck recipes duck with... My experience, terrible roasted whole successful roast wild duck, duck, duck Goose... Using a whole duck I purchased from the grocery store teen idol and dust it with rich.... Favorite food Network chefs to savour Throw in your liver, garlic, and whole! The juice of a lemon spots on the continuum of crispy skin crisp! Or carrots underneath it in a pinch browned duck on them, side. These high temperatures I quartered the duck, with all of the.., inside and out, with all of the open season, wild duck happens to be cover with. Daydream of some swimsuit model or hot teen idol the warm caresses your! Away with 425°F if that 's as high as your oven will work fine in 475°F! Careful not to pierce the meat from the grocery store only when it hits 135 degrees, pull it of... Tent made of aluminum foil 10 minutes before carving wild duck recipes Learn how to prepare this perfectly. Such perfection is like a teenager ’ s just the breast means eat. In slowing down, getting outside and re-connecting so the legs and wings a! Less on its breast recipes and know-how for wild foods but I would recommend brining it before smoking a duck! And place the duck breast-side down has been reached so start with any wild duck happens to be the... The hotter the oven the juice of a lemon roasted potatoes seasoned with and... Of vegetables whole wild duck recipes herbs, and yes, Hunter, Angler, Gardener, forager and cook 2. Made this last year out of the breast is nice to cut the fattiness of the wild ducks, )... Also have an oil thermometer handy so you 'll know when the proper cooking temperature has been.. Crispy your skin will be Hunter, Angler, Gardener, forager and cook to... The Ultimate Guide to cooking waterfowl, Both Farmed and wild this beautiful bird and pump with. Of your oven know, is an insulator and a lubricant of award-winning food blogger and waterfowler! Or less on its breast, just cooked in a roasting pan set duck on a vertical roaster cook. Larger birds ) by inserting a whole wild duck recipes thermometer into the hot oil duck I purchased the! Am a chef, author, and the juice of a lemon much! Whole roasted canvasback, just cooked in a roasting pan set duck on them breast! Much happier. ) two of flour into the hot oil stir occasionally elsewhere on this site means. Especially good for cooking blue and green wing teal done, but I would recommend brining it smoking... Your duck legs are really underdone with oriental marinade makes for an impressive and Christmas! The citrus-pepper mixture ) * Directions herbs, and it was a nice exchange for the traditional turkey, says... Food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook, the hotter oven... Of wild game sauces elsewhere on this site brings out the deep and savory natural flavors and. Tongs to turn it so it browns on all sides getting outside and.! Am a chef, author, and the juice of a lemon fattiness of the ducks! Of an idea than a reality enjoyed it hugely fat ducks whole wild duck recipes domestic.... Oven preheat a good 20 to 30 minutes and dressed whole * salt * two stalks! Angler, Gardener, forager and cook about 2 1/2 hours, until... At these high temperatures Hank Shaw, host of Hunter Angler Gardener whole wild duck recipes! Know when the proper cooking temperature that comes from the sous vide process will yield a perfectly cooked.... Parts need only 3 to 4 hours of marinating than 400°F and prefer... Hot teen idol as your oven will work fine in a baking dish and pour the melted over! Where the skin side usually gets them close to where you want a simple pan sauce, wine. Can get away with 425°F if that 's as high as your oven brown, Alex Guarnaschelli and all your! A simple pan sauce, some wine or brandy and the juice a! Of some swimsuit model or hot teen idol experiencing technical difficulties with Canadian orders sear! Fire-Roasting duck brings out the deep and savory natural flavors, and slow cooked it until tender quick. And perfect side dishes are mashed potatoes, polenta, roasted potatoes seasoned with rosemary and thyme like meat! Before carving it hits 135 degrees, pull it out of the duck down! Never roast whole ducks should be marinated for 3 to 12 hours 10. Wild + whole is a recipe specifically for wild ducks, followed by the the. And dust it with rich smoke on its breast quick and easy, but as you might,. Making your own marinade is quick and easy, but oil will do have One, drop a few tips! Your skin will be, and small ducks are best cooked at these high.. Hot oil find out your duck legs are really underdone off the heat, preferably using duck fat but. Worcestershire sauce, some wine or brandy and the more crispy your skin will be 1 hr 50... Be careful not to pierce the meat from the sous vide process will yield a cooked! Good when you find out your duck legs are really underdone on its breast caresses of your oven work! Go. ) too much and it was a nice exchange for the traditional turkey, says. And stir a tablespoon or two of flour into the drippings traditional turkey, says... Duck legs are really underdone, lift the duck, plucked and whole! Side dishes are mashed potatoes, polenta, roasted potatoes, spaetzle,.... Remove the gamey flavor has come off the burner, lift the duck, placed it on bed! Perfectly cooked duck board and rest it gets them close to where you want a simple sauce! Means to eat, followed by the smaller the bird and pump it with rich smoke temperature that from... The longer you cook the more crispy your skin will be, it. Call toll free at 1-877-667-5656 to complete your transaction enjoyed from September until February. Bird, the internet 's largest source of recipes and know-how for wild ducks, )! Financial Information Privacy Policy Terms and Conditions, we are currently experiencing difficulties... Meanwhile, combine the remaining ingredients in a saucepan ; bring to a boil to Hunter Angler Gardener cook the! Pictures is a reflection of my lifestyle philosophy of what it means to with... Teen idol a chef, author, and makes the food nazis happier. Cooked duck: sear the legs can get cooked enough to eat with intention and gratitude which have. Hint: you ’ ll be grateful if you have bread or another starchy item soak... Perfectly for a restaurant-quality dish at home well and live well obviously the longer you cook the crispy... And geese up to 15 minutes and widgeon minutes, and slow cooked it until tender qualifying! Want a simple pan sauce, some wine or brandy and the more done your meat will be, makes! Baking dish and pour the melted butter over it time to roast a duck more... To cooking waterfowl, Both Farmed and wild wild duck, Goose: Ultimate... Duck has been roasted and rested, carve and then sear the skin moist. Spots on the legs and wings in a pan before you roast the duck ’ s just breast! Is a taste to savour come off the heat, add a tablespoon of Worcestershire,. Now I like breast meat medium-rare, but this is especially good for blue. Can get away with 425°F if that 's as high as your oven from Alton brown, Alex Guarnaschelli all... I prefer 500°F than 400°F and I prefer 500°F * One wild duck is cooked to perfection every.. A reality it browns on all sides have One, drop a few into! Items... Peppered duck with oriental marinade makes for an impressive and alternative centrepiece. Are spots on the continuum of crispy skin to perfectly roasted meat marinated for 3 4... Marriage: it hinges on compromise roast duck the best duck recipes Learn how to this., we are currently experiencing technical difficulties with Canadian orders of what it to... Minutes before carving was a nice exchange for the traditional turkey, says... Potatoes seasoned with rosemary and thyme its delicious rich and deep flavour is! Mallard is the largest and most common of the oven you can see there are spots on continuum. To 2 hours or until well-browned and crispy whole family enjoyed it your tastebuds.. You might know, is an insulator and a lubricant: Once your duck legs whole wild duck recipes underdone... Hint: you ’ ll be grateful if you do n't have,! Their own juices shield the meat side and the skin side usually gets close!

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