Quick duck preparation/cooking?

[Nial]

I partook in my firstd duck flight last night and have a medium sized felale mallard in the garage.

 

The wife's not keen on eating anything I bring home so I don't want to spend ages preparing a 'banquet'.

 

Can I skin it (to save time plucking), clean it out then roast with an orange quartered in the cavity?

 

If there's no quick and easy way of doing it justice I'll give it to the neighbours who will.

 

Thanks for any pointers,

 

 

 

Nial.

[TJ91]

I partook in my firstd duck flight last night and have a medium sized felale mallard in the garage.

 

The wife's not keen on eating anything I bring home so I don't want to spend ages preparing a 'banquet'.

 

Can I skin it (to save time plucking), clean it out then roast with an orange quartered in the cavity?

 

If there's no quick and easy way of doing it justice I'll give it to the neighbours who will.

 

Thanks for any pointers,

 

 

 

Nial.

 

i pluck it rather than skin it

roast it with orange quartered in it and during cooking i keep squeezing more orange juices over it

[Piebob]

As above I wouldn't skin it.

 

But for speed, you could pluck the breast area only and then de-breast it. You'll then have two breasts with skin on - loads of recipes for things to do with duck breasts, some are really quick and simple.

 

Go for something like a stir-fry Thai or Chinese style dish. Plum sauce, or hoi-sin sauce/dip works well with duck. Think I've also done a honey-based stir-fry with duck (or that might have been venison, can't remember).

[henry d]

Prefer to fully pluck, take off the breasts and legs, then skin, take out the gizzard liver and heart and use the carcass for stock. The skin is rendered for duck fat and the gizzard/heart/liver is used for all sorts. Breasts are cooked quick and the legs slow, usually in their own fat when I have enough, so they usually go in the freezer first.

[Nial]

After a quick chat with henry_d on the phone last Saturday I ended up

plucking it.

 

It wasn't big so I roasted it in our oven as hot as it will go (not very ~220 Deg C)

for ~25 mins, then rested for ~10-15 mins.

 

I thought it was going to be far too rare, when I pierced the breast with a knife

the juices were still very red but when I carved it it was just about right.

 

It was very tasty, the best game meat I've shot yet and had enough for one

large dinner then two duck and pickle rolls for lunch yesterday.

 

There wasn't much meat on the breasts legs but enough to pick off and use in the rolls.

 

Looking forward to the next one!

 

Nial.

 

Edit - meant legs not breasts.

Edited September 8, 2010 by Nial

[Piebob]

Glad you got it sorted.

 

Because the weather is so stiflingly hot in Scotland just now, I made Duck and Watermelon Salad last night, except I used a honeydew melon and a pink grapefruit rather than an orange. I really wasn't sure what I'd think of this but in the end I really enjoyed it.

 

Recipe link here http://uktv.co.uk/food/recipe/aid/533295

[henry d]

It was very tasty, the best game meat I've shot yet and had enough for one

large dinner then two duck and pickle rolls for lunch yesterday.

 

 

Magic, wait `til we get at the geese