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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??

Thanx,
PAT

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  1. not much of a cook myself,so i would recommend other cooking sites food 52, or saveur,food network, good luck and enjoy

    1. 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.

      1. I have made this sauce before:

        http://www.cookingchanneltv.com/recip...

        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

        Salsa
        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.

        1. I like to cook the breast seperately since I enjoy them med/rare

          1. oh my gosh - the possibilities are endless - duck two ways, with pan sauteed duck breasts and roasted legs, or duck confit, or crispy skin roasted duck. you can also take cooked duck, seal it in wontons and deep fry or cook in the duck broth - the possiblities are endless. enjoy!

            1 Reply
            1. re: ahuva

              Epicurious has a great duck two ways recipe. I made it last fall and it was to die for!