WHAT DO I DO WITH ALL THIS DUCK????

joshpounds90 · July 2020

So, my fiancée (who runs a personal cooking account on Instagram as a hobby) and I received a large shipment of frozen, raw duck products from a friend/fan who owns a duck farm that supplies nationally. We're talking skin-on duck breasts, leg & thigh samples, already-smoked breast flats (skin-on), a whole duck, a 1-gallon bucket of rendered duck fat, duck bacon, chub ground duck, duck bacon & corn wontons, duck wing drummettes...look, the point is that we have a TON of duck to cook. What are the best methods?

Image: https://us.v-cdn.net/5017260/uploads/editor/8u/sbipnbd51r54.jpg

Dondgc · July 2020

Duck poppers. Duck gumbo. Seared duck breasts. Don’t overcook it.

1voyager · July 2020

Dondgc said:

Duck poppers. Duck gumbo. Seared duck breasts. Don’t overcook it.

Yep. And Cassoulet.

nolaegghead · July 2020

lkapigian said:

Duck prosciutto

https://cooking.nytimes.com/recipes/1018117-duck-prosciutto

lkapigian · July 2020

joshpounds90 said:

I would love to try making my own duck prosciutto but I lack the temperature/humidity control tools at the moment.

It's such a small cut, your fridge will work fine...you will love the result , easy Peasy

Zippylip · July 2020

perhaps some Cwackers & a duck thinny:

https://eggheadforum.com/discussion/1013114/cwackers

fishlessman · July 2020

joshpounds90 said:

I would love to try making my own duck prosciutto but I lack the temperature/humidity control tools at the moment.

24 hours in the fridge buried in salt, quick rinse, dry, cover in white pepper, cheese cloth wrap, hang in kitchen for a week. theres nothing to it. you can even hang it in the fridge for a few weeks if hanging it in the kitchen bothers you. ive got one left in the fridge thats been there since april

Florida Grillin Girl · July 2020

With skin on duck breast, cast iron is key. I always egg it skin side down in a preheated cast iron skillet until skin is very dark brown and then flip over onto the grid and let it go to 135ish internal. I have had many converts cooking it this way that thought they didn't like duck.

Your marinade sounds interesting. I make one with equal parts low sodium soy sauce and Mae Ploy that is great, too.

jtcBoynton · July 2020

joshpounds90 said:

.... Scored the skin and soaked them for 24 hours in a marinade of brewed coffee, orange juice/peel, fennel and cumin seeds. Then, in a pan over medium-low heat, seared the breasts skin-side down for 10 minutes, flipped and let them cook another 7 minutes. I allowed one to reach 135F internally, while the other one reached 155F, before pulling them both and allowing them to rest....

Soaking them is the opposite of what you want to do. Score them and leave uncovered in the frig for a couple of days would be better.

A ten minute cook is way too short to get the fat to render. More like 20. Almost all of it from the skin side.

Gulfcoastguy · July 2020

I have no real idea but lucky you.

JohnInCarolina · July 2020

I have no ducking clue.

joshpounds90 · July 2020

For the record, we tried pan-seared duck breast tonight. Scored the skin and soaked them for 24 hours in a marinade of brewed coffee, orange juice/peel, fennel and cumin seeds. Then, in a pan over medium-low heat, seared the breasts skin-side down for 10 minutes, flipped and let them cook another 7 minutes. I allowed one to reach 135F internally, while the other one reached 155F, before pulling them both and allowing them to rest.

Not sure if it's the way the skin chews or if it's just so fatty that it needs more time to crisp up / fat to render, etc. or if I'm just missing out on something here, but I'm not sure if I'm a huge fan of duck breast. SOS