Dirty Harry Posted October 31, 2006 Report Share Posted October 31, 2006 How do you lot cook duck? I shot my first the other day and cut the breasts off it. Cant see a sticky for duck so I thought I would ask. Cheers Harry Quote Link to comment Share on other sites More sharing options...
henry d Posted October 31, 2006 Report Share Posted October 31, 2006 Use a griddle pan or a good heavy(cast iron if poss.)frying pan.Lubricate the duck breasts with sunflower oil and a grind or 2 of salt and pepper.Heat the pan with a little oil in it until it`s starting to smoke,then put the breasts in skin up for 2 mins then skin down for 6 mins(bloody and superb) 8 minutes(med and slightly crispy skin) 10 mins(well[over]done). Serve with fondant potatoes and whatever veg takes your fancy and if you have it redcurrant jelly or my fave with duck.......gooseberry jelly Quote Link to comment Share on other sites More sharing options...
sandersj89 Posted November 1, 2006 Report Share Posted November 1, 2006 We do them whole. Wipe them dry after plucking and drawing and then brown them all over in a bit of oil in a flame proof casserole. Then add stock and port, a 50/50 mix that is enough to ¾ cover the birds. Then add the juice and some of the grated pith of a orange or two and a hand full or 2 of raisins. Season well, cover and pop into a slow oven for 90 mins or so until the birds are cooked. Give it a stir two or three times. We do the same with pheasants as well and it is a great way to keep the birds moist. Great sauce too. HTH Jerry Quote Link to comment Share on other sites More sharing options...
Axe Posted November 3, 2006 Report Share Posted November 3, 2006 I reckon these should help ya. Duck Recipes Quote Link to comment Share on other sites More sharing options...
the hitman Posted November 3, 2006 Report Share Posted November 3, 2006 If you dont get to many , pluck and roast like a chicken , dont forget to stick an orange in or should that be up. If you get a few breast and pan fry, or if you have a george foreman grill , about 3mins perfect. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted November 4, 2006 Report Share Posted November 4, 2006 Crush a few cloves and mix with Honey and Brown sugar. Lightly scour the duck skin and rubin a little salt then the mix "Clove honey sugar" all over the breast and legs. Take a Lemon and cut the rind all over and stuff into the cavity and place the duck breat down in tin foil Loosely wrap the tin foil and cook slowly for around 3 hours then loosen foil and open to expose bird then turn the duck over (breast up) and finish with a high heat till skin crisps. Serve with Skin on roast potato's and a strong flavoured green such as Spinach or Spring cabbage Contrast of flavours makes a smashing meal. As HD mentions use some form of preserve as a side. LG Quote Link to comment Share on other sites More sharing options...
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