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Wild duck breast

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I thought I would share the way we prepare the ducks we harvest. Like many dishes we prepare, this recipe has evolved over time. We like the simplicity and flavor.
Prepare boneless, skinless duck breasts.
Use a meat mallet to flatten the breast.
Season. I use salt & pepper.
I add a small sliver of cream cheese and a sliver or two of jalapeño.
Roll the duck breast and wrap in bacon (we love jalapeño bacon).
Cook indirect @400 degrees until done. I cook to an IT of 165 - that takes 25-30 minutes at 400 degrees.

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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • WAHOO_EGGER_CVILLE
    WAHOO_EGGER_CVILLE Posts: 293
    This looks amazing!  I love to cook duck and I order duck whenever it is on the menu.  I would love to try freshly harvested duck!  Great post!
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  • SGH
    SGH Posts: 28,989
    Mighty fine looking grub brother. Been a while since I have had duck. This post has got me craving it. It's in my near future for sure. Again, great job. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Botch
    Botch Posts: 17,373
    I love duck over all the other fowl too, but never had wild; is wild duck leaner than domestic?  (don't think I'd ever wrap a farm-raised duck in bacon!)  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Most people I know breast their wild ducks out so theres no skin attached, therefore they wrap in bacon. 

    Little Rock, AR

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  • Botch
    Botch Posts: 17,373
    Biggreenpharmacist said:
    Most people I know breast their wild ducks out so theres no skin attached, therefore they wrap in bacon. 
    Ah, that makes sense then.  Thanks.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • SciAggie
    SciAggie Posts: 6,481
    edited January 2016
    Botch said:
    I love duck over all the other fowl too, but never had wild; is wild duck leaner than domestic?  (don't think I'd ever wrap a farm-raised duck in bacon!)  
    Yes, wild duck is lean. To be honest, I've never had domestic duck; from pictures it seems to be very fatty. As @Biggreenpharmacist said the bacon adds fat and flavor. It's important not to overcook it. As an aside - I also find the flavor of wild ducks varies by the region where they are harvested. Ducks taken from the Texas coast taste different to me than the same species harvested in central Texas.
    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Botch
    Botch Posts: 17,373
    I imagine coastal ducks have a lot of fish in their diet, while central-Texas ducks eat more brisket.   =)

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • Tinyfish
    Tinyfish Posts: 1,755
    Looks great.
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  • DuckDogDr
    DuckDogDr Posts: 1,549
    Thanks for the post and pics. Cook mine the same. Getting an idea of how to set stuff for when I finally do break down and buy me an egg
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Excellent alternative is to pluck just the breast feathers and then remove the breast filet with the skin intact.  Pluck a bit further down towards the back and you can have enough skin to cover the underside of the breast as well..  Either skillet or egg will yield excellent results.  Only takes a couple minutes for this half pluck....
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  • Little Steven
    Little Steven Posts: 28,817
    Botch said:
    I imagine coastal ducks have a lot of fish in their diet, while central-Texas ducks eat more brisket.   =)

    That's funny. Canuck ones taste like beer and maple syrup

    Steve 

    Caledon, ON

     

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  • jarc
    jarc Posts: 241
    Looks great.

    LBGE

    Misplaced Cajun-----Blytheville, AR

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