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Wild Duck

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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. 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. 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. 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

          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. 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