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Duck breast cooking question
#6729092
04/08/17 04:31 AM
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Joined: Dec 2011
Posts: 112
chaseh2003
OP
Woodsman
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OP
Woodsman
Joined: Dec 2011
Posts: 112 |
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
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729225
04/08/17 02:40 PM
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Joined: Dec 2011
Posts: 112
chaseh2003
OP
Woodsman
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OP
Woodsman
Joined: Dec 2011
Posts: 112 |
I normally age them but only 4-5 days
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729319
04/08/17 05:49 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
I've always cooked my low and slow.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729581
04/09/17 12:27 AM
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Joined: Dec 2011
Posts: 112
chaseh2003
OP
Woodsman
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OP
Woodsman
Joined: Dec 2011
Posts: 112 |
Bill, do you cook them past rare? I don't like the liver taste when I do that
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729612
04/09/17 01:06 AM
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Joined: Feb 2013
Posts: 4,700
krmitchell
Extreme Tracker
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Extreme Tracker
Joined: Feb 2013
Posts: 4,700 |
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.
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729618
04/09/17 01:12 AM
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Joined: Dec 2005
Posts: 12,266
A.B.
Obi-Wan Kenobi
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Obi-Wan Kenobi
Joined: Dec 2005
Posts: 12,266 |
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.
Talent is a gift, character is a decision.
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729806
04/09/17 12:59 PM
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Joined: Jan 2011
Posts: 981
scubaarchery
Tracker
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Tracker
Joined: Jan 2011
Posts: 981 |
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/
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Re: Duck breast cooking question
[Re: chaseh2003]
#6729941
04/09/17 03:19 PM
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Joined: Aug 2006
Posts: 11,657
colt45-90
Texas colt45
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Texas colt45
Joined: Aug 2006
Posts: 11,657 |
central market in Austin did duck burgers, garlic and other spices, they were great
hold on Newt, we got a runaway
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Re: Duck breast cooking question
[Re: chaseh2003]
#6730033
04/09/17 05:30 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Bill, do you cook them past rare? I don't like the liver taste when I do that 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.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Duck breast cooking question
[Re: chaseh2003]
#6730084
04/09/17 06:30 PM
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Joined: Dec 2005
Posts: 35,618
Guy
THF Celebrity
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THF Celebrity
Joined: Dec 2005
Posts: 35,618 |
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.
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Re: Duck breast cooking question
[Re: chaseh2003]
#6733930
04/13/17 03:49 PM
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Joined: Dec 2011
Posts: 179
HuntCrafted
Woodsman
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Woodsman
Joined: Dec 2011
Posts: 179 |
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.
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