Have Duck!! What in hell do I do with it???
Hi Y'all. I came across a duck in the freezer section of WalMart the other day, and for a reason known only to someone else, I bought it. I've been cooking all my life (pushing 70) and, yes, I could poke it full of holes, season it and roast it, but am looking for something really food and, perhaps, a bit different. I am married to a midwesterner who sees duck as something that flies. Any help out there??
not much of a cook myself,so i would recommend other cooking sites food 52, or saveur,food network, good luck and enjoy
Whatever you do with it, save the fat to make fries. I don't have a recipe for duck but I'm sure many on this board do have fabulous advice for you.
I have made this sauce before:
or if you are going for a more unique I have made Weber Grills' duck breast tacos
Duck Breast Tacos
with Sour Orange-Onion Salsa
Recipe from Weber’s Way to Grill™ by Jamie Purviance
Serves: 4 to 6
Prep time: 30 minutes
Way to grill: direct medium heat (350° to 450°F
)Grilling time: about 9 minutes
4 boneless duck breast halves, 4 to 6 ounces each
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 cups thinly sliced red onion
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup finely chopped poblano chile pepper
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro
Extra-virgin olive oil
16 corn tortillas (7 inches)
1 ripe Hass avocado, peeled and sliced
1/2 cup thinly sliced red radish
1-1/2 cups finely sliced napa cabbage (Chinese cabbage)
1. Using a small, sharp knife, remove and discard the thick
layer of fat and skin from the duck breasts.
2. In a large bowl mix the salt and sugar, and then add the
breasts and turn to coat them. Let the breasts stand at room
temperature for 20 to 30 minutes before grilling, turning the
breasts over once or twice.
3. In a large skillet over medium-high heat, combine the
onion, orange and lime juices, chile, sugar, and salt. Cook
until most of the liquid evaporates, 15 to 18 minutes, stirring occasionally to avoid any burning. Remove from the heat and stir in the cilantro.
4. Prepare the grill for direct cooking over medium heat.
5. Pat the breasts dry and generously coat them on both sides with oil.
6. Brush the cooking grates clean. Grill the breasts over direct medium heat, with the lid closed as much as possible, until lightly browned on each side and still rosy pink in the center, about 8 minutes, turning once. Transfer to a cutting board and, while the duck rests, grill the tortillas.
7. Brush the cooking grates clean. Grill the tortillas over direct medium heat for about 10 seconds on each side. Stack the grilled, hot tortillas and wrap them in a thick kitchen towel (or put them in an insulated tortilla server).
8. Thinly slice the duck and serve with the warm tortillas, salsa, avocado, radish, and cabbage.