Duck Breast

Soak them in milk overnight then batter and deep fry

This is my favorite way to eat duck.

ETA: I do this with de-boned breast meat.

marinate in soy/worches/teriyaki (mixture or ur fav) and hot sauce.....stuff with cream cheese, jaleps and wrap with bacon!


really...u can do that and bake them.

DO NOT OVER COOK THEM. Medium rare duck breast is perfect. Charcoal would be better, but baking is possible.

Duck Breast with Cherries

serves 2

1/3 cup red wine
1/4 cup dried cherries
1 tbl extra virgin olive oil
2 Duck Breasts, skinned
1/4 pound shiitake mushroom, stems removed and thinly sliced
1 shallot, thinly sliced
1/8 cup water
1 teaspoon honey mustard

1. Preheat oven to 250 degrees. Combine cherries and wine and simmer for 3 min.. Set aside.

2. In large skillet heat olive oil. Season duck breasts on both sides with salt and pepper. Add breasts to skillet and cook over med heat till medium rare, about 4 minutes per side. Transfer to baking sheet, cover with foil and keep warm in oven.

3. Add mushrooms and shallots to skillet, cover and cook over low heat till brown, about 4 minutes. Uncover and add water. Simmer over high heat, scrapping pan, till liquid is reduced by half, about 4 minutes. Add cherry and wine mixture and cook till reduced by 1/3, about 3 minutes. Stir in honey mustard and season with salt and pepper.

4. Remove breasts from oven. Pour any juices into sauce. Cut the duck breasts crosswise into 1/4 inch slices. Pour carving juices into sauce. Arrange duck on warm plates and top with sauce.

marinate the duck breast in italian dressing and tonys..set over night in fridge. wrapp in bacon and cook in oven or on grill. cant go wrong!

Wild duck or domestic? If wild, is it a puddle duck or a diver? It matters.

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marinate the duck breast in italian dressing and tonys..set over night in fridge. wrapp in bacon and cook in oven or on grill. cant go wrong!

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I know this one but once again im trying to cook these breast inside.. looking more and more like i should just head back out to the grill.

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looking more and more like i should just head back out to the grill.

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Yep. Ducks are much better grilled unless you are putting them in some sort of dish, frying them, or putting them in a gumbo IMHO. To me a baked wild duck breast is only a notch or two above edible.

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LSUballs

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duck caserole recipe

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Hook a brotha up

u will have some wild flavor if you dont marinate in a strong seasoning....i wouldnt suggest italian dressing for anything but lettuce.

brine the birds....then make a concoction in the oven....

marinate in orange juice and hot sauce overnight. yep, orange juice. then stuff with the cream cheese and jalps...bake with bacon/ham laid over the top. discard the baked bacon and fry some crispy to eat with the breast.

or boil them in a little crab boil/red pepper flakes until really soft (a good long while) and shred. you can use that shredded meat for tons of things: burritos, tamales, tacos, "pulled duck bbq sandwich", gumbo, etc.

butterfly the breast and soak in milk.....remove and batter with milk, egg, bread crumbs, parmesean, cayenne...lightly fry on the stove in some evoo.... top with some mozz cheese and brown under the broiler...make somewhat of a duck parmesean

do the same as above but top with sliced tomato and gouda cheese....serve over pasta

enough ideas?

u gotta find something that works.........


really..i love duck, cook it often. if you are not an avid wild duck cook (which it doesnt sound like you are), you really, really need to marinate it in something strong for a while to curb some of the game flavor.


let us know what you decide to do. im interested

im not worried about the wild game taste.. I eat plenty of game around the year but I've never been a big duck hunter (deer hunt) but I did have these in my freezer and decided on cooking them.