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Duck

DiamondRCattle
DiamondRCattle Posts: 20
in EggHead Forum
Got 2 mallard breasts and a whole mallard.  We are cooking them along with a smoked turkey.  Got some good ideas??  Pan fry breasts???  These are gsme, not farm raised duck so very lean.
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  • SciAggie
    SciAggie Posts: 6,481
    edited November 2020
    Duck meatballs, duck ragu with pasta? Use the duck like giblets in the dressing?
    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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  • CornfedMA
    CornfedMA Posts: 491
    One of the best eating ducks out there! If the breasts are skin-on, I’d pan fry them in duck fat if you have some. Bacon fat if you don’t. Med high heat, skin side down till brown and crispy. No more than med rare or medium at the absolute most. If skin off, do the same after a quick marinade in some soy sauce, garlic, ginger, etc. 

    For the whole bird, poke some holes in the skin only, not the breast meat so the fat has somewhere to go while you’re roasting. Roast anywhere from 325-400 with an air gapped drip pan. Pull when the breast meat is the same med rare or medium. Carve the breasts off and return the rest of the duck to the egg till the legs and wings are done enough to pull off the bird easily. Absolutely delicious. Don’t use too much smoke. They pick up the flavor really easily. Use the drippings to make a pan sauce if you’re feeling saucy. Enjoy them. You’ve got some good food coming your way. 
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  • Mdames501
    Mdames501 Posts: 31
    Cornfed is on top of it. But with the skin on you can put it in a cold pan and slowly bring up the heat and you’ll render out a little more of the fat in the skin making it a little crispier. Then add some butter like a pan seared steak if you don’t have any other fat. Wild duck fat taste a lot different than farm raised so you want to be able to cook it as long as possible so it renders but still keeping it medium rare 
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  • Teefus
    Teefus Posts: 1,259
    Mom used to roast them just like chicken. They were pretty good excepting the lead shot. We have commercially raised duck around here that I’d like to try, but it’s more expensive than filet mignon. I don’t get it. 
    Michiana, South of the border.
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  • magicjeff
    magicjeff Posts: 3
    Any ideas for smoking a whole duck? Or would that be overkill? I'm kind of concerned about flareups with all the fat. Was thinking maybe kiss it in the egg early then finish roasting in oven...
    Dunwoody, GA. Large BGE.
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  • butt_juice
    butt_juice Posts: 129
    duck, goose.
    South Central Kansas
    Instagram: @midwest_voyager
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  • butt_juice
    butt_juice Posts: 129
    duck-breast bacon is pretty tasty. 
    South Central Kansas
    Instagram: @midwest_voyager
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  • 1voyager
    1voyager Posts: 1,161
    edited January 2021
    Breasts - Pat dry, lightly score skin in a crosshatch pattern. Don't cut to the meat. Sprinkle with salt and pepper and place in refrigerator, uncovered, for 24 hours. Place breast skin-side down on a cold skillet, preferably cast iron. Slowly raise to medium-high heat until sizzling. Drain excess liquid. Don't flip. Cook to internal temperature to 135 - 140. (Going to 160 degrees like chicken will result in a dry hockey puck.)

    Whole duck - Pat dry, lightly score breast in a crosshatch pattern. Don't cut to the meat. Sprinkle with salt and pepper and place in refrigerator, uncovered, for 24 hours. Using v-rack or upright rack, roast @ 375 degrees, indirect with drip pan. Probe in breast. 5 - 6 pound bird should take about 45 minutes to reach 135 - 140 degrees. Rest for 10 minutes.
    Large Egg, PGS A40 gasser.
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  • blind99
    blind99 Posts: 4,974
    1voyager said:
    Breasts - Pat dry, lightly score skin in a crosshatch pattern. Don't cut to the meat. Sprinkle with salt and pepper and place in refrigerator, uncovered, for 24 hours. Place breast skin-side down on a cold skillet, preferably cast iron. Slowly raise to medium-high heat until sizzling. Drain excess liquid. Don't flip. Cook to internal temperature to 135 - 140. (Going to 160 degrees like chicken will result in a dry hockey puck.)

    Whole duck - Pat dry, lightly score breast in a crosshatch pattern. Don't cut to the meat. Sprinkle with salt and pepper and place in refrigerator, uncovered, for 24 hours. Using v-rack or upright rack, roast @ 375 degrees, indirect with drip pan. Probe in breast. 5 - 6 pound bird should take about 45 minutes to reach 135 - 140 degrees. Rest for 10 minutes.
    I wish I could bookmark an individual post.  
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
    I did this cook recently and I like the way it turned out.
    https://eggheadforum.com/discussion/1226805/duck-a-l-orange
    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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  • DuckDogDr
    DuckDogDr Posts: 1,549
    Breast them out. Leave skin on . Wrap in bacon and jalapeno..grill 7-15 minutes based on grill temp
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  • 1voyager
    1voyager Posts: 1,161
    I forgot to mention: scores should be 1/4" apart.
    Large Egg, PGS A40 gasser.
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