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

joshpounds90joshpounds90 Posts: 15
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?

Best Answers

  • 1voyager1voyager Posts: 902
    Accepted Answer
    Dondgc said:
    Duck poppers. Duck gumbo. Seared duck breasts. Don’t overcook it. 
    Yep. And Cassoulet.

Answers

  • GulfcoastguyGulfcoastguy Posts: 3,705
    I have no real idea but lucky you. 
  • JohnInCarolinaJohnInCarolina Posts: 18,268
    I have no ducking clue.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    "THAT WAS A TUCK!" - Rudy, probably

    Living large in the 919
  • joshpounds90joshpounds90 Posts: 15
    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
  • lkapigianlkapigian Posts: 7,125
    Duck prosciutto
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • joshpounds90joshpounds90 Posts: 15
    I would love to try making my own duck prosciutto but I lack the temperature/humidity control tools at the moment.
  • BotchBotch Posts: 10,401
    Too much for one domicile; I'll gladly pay shipping for the gallon of rendered duck fat, and even throw in a Christmas card in six months!   =)
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • SciAggieSciAggie Posts: 5,757
    Confit... That's what all the duck fat is good for...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • GATravellerGATraveller Posts: 8,024
    Gumbo

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Mattman3969Mattman3969 Posts: 10,045
    If you have a Sous Vide serious eats has a good recipe for SV skin on duck breast 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • dmchicagodmchicago Posts: 2,583
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • CalbbqerCalbbqer Posts: 52


    I did a whole duck from Costco a few weeks ago using Malcom Reed’s recipe and it turned out great. The potatoes below cooked in the duck drippings. 
  • Ozzie_IsaacOzzie_Isaac Posts: 10,648
    Oh my!  You lucky duck!  Amazing meat when treated properly.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • WoodersonWooderson Posts: 178
    Id be glad to be in your predicament
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