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Wild Duck

corneygirl Jan 9, 2010 02:47 PM

I have 5 wild ducks dethawing as I type and I'm not sure what to do with them. I'm thinking of taking off the breasts and cooking them one way and then using the rest for soup/stock/stew... The only other time I cooked one of these I didn't like it, because it was really dry. Any tips / recipes etc. would be appreciated. Also ideas how to reduce gaminess. FWIW they are mostly mallards and one wood duck.Thank you

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  1. todao RE: corneygirl Jan 9, 2010 02:58 PM

    Perhaps the greatest error made when cooking any wild game is to over cook it and end up with a dry unappetizing result.
    Here's some guidelines that will help you get good results.

    http://www.cookinglouisiana.com/Cooki...

    1. ipsedixit RE: corneygirl Jan 9, 2010 08:18 PM

      To reduce some of the gamy-ness and the lean taste of wild duck, brine it overnight.

      Then cook on the rare side, aim for internal temp of 135 and no more.

      1. corneygirl RE: corneygirl Jan 10, 2010 10:48 AM

        Thanks to both of you for the advice. Do you think I should roast them whole or take off the breasts? Any flavors that you enjoy with wild duck? I really want to enjoy these ducks. Maybe wrap in some bacon ...

        1 Reply
        1. re: corneygirl
          ipsedixit RE: corneygirl Jan 10, 2010 11:02 AM

          I wouldn't bother with bacon, but that's just me.

          Go ahead and roast them whole. If you plan on pan-frying, then obviously separate the duck.

          As to sauce, I think a simple red wine sauce would pair well with the duck.

        2. d
          drlee_susquespine RE: corneygirl Jan 10, 2010 01:48 PM

          brine or marinate the hell out of them. i've used buttermilk. grill or fry, faster cooking will lessen the drying. hopefully whoever shot them got all the blood out; if not soak in ice water for a bit

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