I invented this on Sunday. And oh man was it good, this was my test one.

Fillet it of the bone, both breast, all one piece skin on.. pepper/season salt…layer on some slices jalapenos..







Pinch it off, with a tooth pick, drop in hot grease 275, 4 minutes!!







I also threw it in some chickens fired bread mix, but it did not stick. But I might try the chicken fried mix again, maybe batter instead of a mix, or egg wash it first. Scoring the skin will also help.

Might need to try these these and smoker as well!

That looks fantastic.

With that skin on, perfect, bet that was tasty

Looks great. I'm a firm believer of leaving the skin on unless the fat is off color. I think the taste is in the skin. Crispy skin on duck. I'm thawing out some duck legs to confit. That's gonna go down real good. I have some mallard breasts in the freezer. I may try this on them.

Dang that looks good Guy. I’m gonna try a variation of that.

Really good point on the variation, I got a bunch in mind myself, that was just a test one. I been cleaning all my duck like that this season, keeping it all one piece. Video below, this guys makes it look easy. I like to go around first and cut the skin, go high above the breast and low below the breast, and go high on the legs to get more skin. Then I fillet the breast off.

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gonna give this a try this weekend, hopefully with some fully plumed tank turds

I have not done any more of these yet, but one thing I noticed is that the tooth pick did not pull out easily, I was hoping it would. So be aware of that.

Looks great,

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2nd that, I try to get as much skin and fat as possible. Hit it with some Worcester sauce and Montréal steak seasoning and grill it to med/rare over some charcoal or mesquite wood.

Guy what is your preferred method of plucking to get them as clean as you do? Wax?

I pluck them just like that guy in that video. Only the breast though, I do not pluck a whole duck, just not worth it, not enough meat on the rest of the duck. On mallards, the legs there is some meat, but to eat those legs you have to cook the hell out of it for it to go tender, either in a pressure cooker or crockpot. I will save those mallards legs and cook them separately.

More on plucking the breast, I also rub my thumb over the breast to get feathers off, especially the fuzz, or rub my palm over it. A little fuzz is ok. If cooked over open flame, that fuzz and pin feathers will burn off. Also along the edges, the skin is not that good, and they hold difficult feathers, I’ll just cut that off. They normal go into a tub of water for rinsing, clean blood clots out, where I will also keep pulling feathers off when I see them. Then they go in another tub, or plate, get the excess water off, keep pulling feathers when I see them. I’ll pepper them up, leave them in the fridge, let them age, go visit them every day, given them a flip, show them some love, remove more feathers as a see them. Seems like you never get all them feathers off.

I swear the feathers just keep regenerating....I did the dunk in hot water for 45 seconds then pluck/rub with rubber gloves. I'd say they are 95% but still have some fuzz, etc after a bit of work. I sure hope it's worth it!

Good point on the open flame vs the cast iron in regards to burning excess off. Got some gadwalls, teal and widgeon from this weekend to cook up. I remember your pepper/aging advice on the breasts, I've done that now for a while. Never brave enough to age a full duck nor dedicated the fridge space to such shenanigans.

I hear you

I salt the duck legs, skin on if the fat doesn't look orange. Let them set in the fridge a few hours and then sous vide in duck fat or butter for six to eight hours depending on how old I think they are. Too long and the skin gets gummy. Too short and they aren't tender enough. Then I pull the bag, dunk it in cold water and put them in the fridge for a few days. Pull a bag out and crisp the skin on a hot skillet and enjoy. Mallards are best but I agree, it is a lot of work for a little meat. Packed in fat in the bag they were cooked in, they'll keep for a few months in the fridge. In the old days they would salt, slow cook them and store them in a crock full of duck fat.