Carlos & Siran Posted May 1, 2010 Report Share Posted May 1, 2010 A couple young fullas turned up this morning and asked permission to shoot some ducks, I said go for it, personally I perfer my ducks swimming, flying and quacking but the boss lets them on so I wasn't gonna ruin their morning. Anywho they got a few and gave us a couple, I'm no hunter and didn't have a clue what to do with them so I rang my Father who told me how to cut the breasts out(we wanted to roast them but they where skinny as) after hacking away at them we now have 4 very rich looking fillets. We have had a few conflicting answers about how to cook them though, Siran's Mum says lightly fry them like chicken, but Dad say's you need to braise them slowly.....so who's right?....does anyone know a nice way to cook em for lunch? Quote Link to comment Share on other sites More sharing options...
Zev Posted May 1, 2010 Report Share Posted May 1, 2010 Some key points about cooking duck: The breast and thigh/leg portions should be treated differently in the cooking process. The breast is best pan fried and served slightly pink, while the leg and thigh need to be cooked longer. Braising and steaming particularly work well. Whole duck is especially good for long, slow cooking. Don't expect to be able to cook a duck like a chicken - its parts need more individual attention. Start your duck journey by cooking breast or thigh/leg rather than a whole duck. The vast majority of the meat is found in these portions and because duck is quite rich, a little goes a long way. from: http://www.stuff.co.nz/nelson-mail/feat ... for-a-duck Oooohhh, this one sounds good - could use jam instead of quince stuff? http://www.wildcountry.co.nz/ideas.php? ... b91f4beb74 Quote Link to comment Share on other sites More sharing options...
smidey Posted May 2, 2010 Report Share Posted May 2, 2010 The breast is best pan fried and served slightly pink, yep, very easy to over cook it. Quote Link to comment Share on other sites More sharing options...
Zev Posted May 2, 2010 Report Share Posted May 2, 2010 So... What did you do with the duck? And where are the pictures? Quote Link to comment Share on other sites More sharing options...
Carlos & Siran Posted May 2, 2010 Author Report Share Posted May 2, 2010 lol, no pictures. Siran scored the skin, seasoned with SnP and fried slowly, we had it on mashed spuds with wholegrain mustard and honey/vinegar sauce. Was quite tastey but not something I'd want often, very rich. Quote Link to comment Share on other sites More sharing options...
Jennifer Posted May 2, 2010 Report Share Posted May 2, 2010 Too bad we don't live closer, we could have a foodie club too! Quote Link to comment Share on other sites More sharing options...
Zev Posted May 2, 2010 Report Share Posted May 2, 2010 We will just have to post pics and make Phoenix and Wok hungry Quote Link to comment Share on other sites More sharing options...
Jennifer Posted May 2, 2010 Report Share Posted May 2, 2010 Good idea. :lol: Now that I have an excuse to bake, I need someone to eat! :roll: Quote Link to comment Share on other sites More sharing options...
phoenix44 Posted May 2, 2010 Report Share Posted May 2, 2010 mmmmmmmmmmmmmm in my second year of uni we had these ducks that would come and visit us at the hostel. one night only one came, so i went to feed her. walked into the kitchen and this guy was cooking his duck :evil: Quote Link to comment Share on other sites More sharing options...
Navarre Posted May 2, 2010 Report Share Posted May 2, 2010 marinate 1 breast per person in a mix of seasoned plum sauce and ginger overnight bring to room temp lightly fry or bbq for 1-11/2 minutes per side or until just pink in the middle allow to rest Whilest still warm slice into 1 cm strips on an angle and across the grain Serve on a rocket salad with crispy noodles and thinly sliced pear (optional) or place on brusceta and pile salad on top drizzle with dressing of your choice HTH Quote Link to comment Share on other sites More sharing options...
Jennifer Posted May 2, 2010 Report Share Posted May 2, 2010 Who knew you were a foodie Nav, I might have to invite myself over for tea. :roll: Quote Link to comment Share on other sites More sharing options...
firenzenz Posted May 2, 2010 Report Share Posted May 2, 2010 Who knew you were a foodie Nav, I might have to invite myself over for tea. :roll: I'm thinking the food is just an accompaniment to his wine I panfry breast on skin side for approx 10 mins. I score into skin first with knife due to high fat content which you now release you dont really need a lot of oil. I then transfer breast to finish at high heat in oven for another 10-15 mins. Then prepare same as Nav- little bit of crumbled blue cheese in salad to go with the pear and quite partial to Hoisin sauce based jüs or as marinade. Slow cooker for thighs and legs Quote Link to comment Share on other sites More sharing options...
Jennifer Posted May 2, 2010 Report Share Posted May 2, 2010 Hmmm, Auckland isn't too far to travel for a good meal, is it? :roll: Quote Link to comment Share on other sites More sharing options...
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