When I cook duck breast on a grill or cast iron skillet I get it hot to get a good sear. I've noticed as soon as it hits the heat it puckers up a lot. I'm thinking that might make the meat tougher and chewy. Should I be cooking over lower heat? Thanks

Yeah, it happens. The only thing I think helps is aging the meat. I like to age my ducks about a week. Good article below I had bookmarked..

http://www.omaha.com/outdoors/aging-game...4.html?mode=jqm

I normally age them but only 4-5 days

I've always cooked my low and slow.

Bill, do you cook them past rare? I don't like the liver taste when I do that

Soak in milk for a couple hours. Wrap them in bacon and put some onion on it with a toothpick just like dove, cover in chipotle raspberry sauce, they turn out great.

Soak in milk overnight, coat in ranch dressing, coat in flour, sprinkle slap yo momma seasoning, drop in hot peanut oil for 3 minutes. Thank me later.

You guys are making me hungry. I will have to try a couple of new recipes but this is my favorite so far. I typically age my birds breast up in the fridge for three days... I also exchange teriyaki for worchester sauce to mix it up a little. My 2 and 4 year olds love duck.

http://allrecipes.com/recipe/114442/grilled-wild-duck-breast/

central market in Austin did duck burgers, garlic and other spices, they were great

It's been awhile. The only thing I ever cooked where whole boneless skin on mallards. I would truss them back up and stuff them with vegetables. They were one of my wife's favorite meals. She also like doves.

This is how I cook mine. On hot cast iron, skin on and skin side first, 2 to 3 minutes on each side, hot and fast for caramelization. Med to Med-rare, key is not over cook. Salt and pepper and little oil. These are GWT, just about to pull them off. Yeah they pucker up a bit, no biggie, still delish..



I cook my duck like I do steak. I cook them like the master chef, except I skip the butter.

I cook mine 6-7 min on the fat side in the skillet and then turn them over and pop them into the pre-heated oven for 2-3 minutes. Perfect every time. For bigger birds I'll score the fat site and throw some salt on it which helps with shrinkage.

I'll also hit my duck breasts with a jaccard tenderizer if I think it might be tough for whatever reason or its been frozen for a long time. Those things are magic and HEB sells them now.