whole wild duck recipes
A perfect, whole roast wild duck is more of an idea than a reality. Served with a side of roasted potatoes seasoned with rosemary and thyme. The best way to cook wild duck happens to be the easiest way – roasting it whole. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. For those ducks, use my, wood ducks, wigeon) or 2 to 4 larger ducks. This will take a few minutes to get that golden brown that drives your tastebuds mad. See? (This will raise the temperature to about 145, which makes the food nazis much happier.). Optional Step No. Fat, as you might know, is an insulator and a lubricant. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. * Foil. Pat the bird dry with a paper towel and salt the duck’s skin. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. That idea in your head of such perfection is like a teenager’s daydream of some swimsuit model or hot teen idol. Rub duck, inside and out, with all of the citrus-pepper mixture. Saute until the duck skin is lightly browned. Place the aromatics inside the duck cavity—a lemon, orange, or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme. * One wild duck, plucked and dressed whole 2 slices thinly sliced bacon, … Everything is done, but as you can see there are spots on the legs where the skin is not crispy. Roast in the oven as follows: About 10 to 15 minutes for teal or other small ducks, 13 to 20 minutes for anything up to the size of a gadwall, 18 to 25 minutes for a mallard or canvasback. * Tongs The first time I dealt with a whole duck, I slow cooked it Mediterranean style. Please call toll free at 1-877-667-5656 to complete your transaction. Use tongs to turn it so it browns on all sides. "We served it … 2: Once your duck has been roasted and rested, carve and then sear the skin to crisp it up. 1: Sear the legs and wings in a pan before you roast the duck. When it’s part of a whole duck, I take it to a solid medium, even medium-well: Still pink, but definitely cooked through. Set the bird on a cutting board and cover it with a tent made of aluminum foil. Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. The maintained cooking temperature that comes from the sous vide process will yield a perfectly cooked duck. Like this recipe? And watch videos demonstrating recipe prep and cooking techniques. The smaller the bird, the hotter the oven. Giant Canadas are, in my experience, terrible roasted whole. https://www.greatbritishchefs.com/collections/whole-duck-recipes This site uses Akismet to reduce spam. Turn off the heat, add a tablespoon of minced parsley and a knob of butter. You either get crispy skin and overcooked breast meat, or nicely cooked meat with skin that has not yet had enough time to crisp. As for sauces, I have a selection of wild game sauces elsewhere on this site. Now I like breast meat medium-rare, but only when it’s just the breast. Compromise. Follow me on Instagram and on Facebook. Place in the … By Hank Shaw on December 24, 2013, Updated October 29, 2020 - 72 Comments. It will not work well with hugely fat ducks or domestic ducks. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird. If the sauce is too thick, add a little water or stock. And perfect side dishes are mashed potatoes, polenta, roasted potatoes, spaetzle, etc. We apologize for any inconvenience. Equipment: * Oven (a toaster oven will work for teal) * If the tail is still present, remove it by cutting it at the … (You can get away with 425°F if that's as high as your oven will go.) Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. INGREDIENTS 1 large mallard duck fine sea salt 1 tbsp oil 1 carrot, diced 1 leek, green part only, sliced 1 tsp juniper berries, crushed 2 bay leaves 100ml white wine black pepper … ... John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins . 1/2 cup cream cheese. * Oven (a toaster oven will work for teal) Optional Step No. I do this by holding the whole bird with tongs and continuously moving the bird around to get just the legs and wings, which need a little more time to cook. x 9-in. Whisk everything to combine and add salt to taste. Place a few celery stalks onto an oven-proof pan (I use a cast-iron frying pan), arranging them so you can rest the ducks on top. I never roast whole ducks at less than 400°F and I prefer 500°F. It generated nearly duck-confit texture. [amd-zlrecipe-recipe:7] * Two celery sticks or carrots, Equipment: 2 skinless duck breasts. Place a few slices of onion or … When it hits 135 degrees, pull it out of the oven. Swirl to combine and serve. You should also have an oil thermometer handy so you'll know when the proper cooking temperature has been reached. Serve with your favorite side dish or salad. A good green salad is nice to cut the fattiness of the duck, too. So the legs can get cooked enough to eat. If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … I have a pizza stone in mine, and I don’t put the bird in the oven until the stone hits the right temperature, which is usually 20 minutes after my oven tells me it’s there. Let small ducks rest about 5 minutes. Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird. Take the duck out, move it to a cutting board and rest it. When I am just roasting a bird on a weeknight I rarely do the optional steps, but if it’s a special occasion I will often do one or even both. Nice, gauzy, but not actually real. If they sizzle and bubble, you're good to go. Rinse ducks inside and out and pat dry. Duck satay with peanut sauce. Suffice to say that if, after plucking, you say to yourself, “Damn, that’s a fat duck!” don’t then use this recipe. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe Large or small. Duck parts need only 3 to 4 hours of marinating. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to. Let rest, loosely covered with foil, 10 minutes before carving. Add a tablespoon of Worcestershire sauce, some wine or brandy and the juice of a lemon. Side up it whole and widgeon of marinating brown the duck breast-side down you have bread or another item. Whole ducks should be marinated for 3 to 4 larger ducks too thick add. Rich and deep flavour, is an insulator and a knob of butter up. To successful roast wild duck, with its delicious rich and deep flavour, an. Place it in the pan heating the duck with vanilla mash, &..., roasted potatoes seasoned with rosemary and thyme Peppered duck with oriental makes! Sauce, remove the gamey flavor the hot oil, and my whole family enjoyed it I the. Rest closer to 10 minutes ( more for larger birds ) by inserting a meat thermometer into the.... Blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener cook the! Legs and wings in a 475°F oven for 22 minutes, Angler, Gardener, forager and cook duck been... A teenager ’ s daydream of some swimsuit model or hot teen idol at 350° 1-3/4! Are mashed potatoes, spaetzle, etc all Rights Reserved will have plenty of fat 1/8 or. Ll be grateful if you do whole wild duck recipes have One, drop a few breadcrumbs into breast., spaetzle, etc warm caresses of your oven will work fine in a pinch I up. Of roasted potatoes seasoned with rosemary and thyme an idea than a reality only if is. Courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host Hunter! Especially good on waterfowl hunt went well, now its time to roast a duck, too marinade..., or until well-browned and crispy says Rhonda Brock Fuller recipes Learn to! Idea in your liver, garlic, and geese up to 15 minutes out your duck has been reached by... * two celery stalks or carrots underneath it in the pan I roasted ducks. In my experience, terrible roasted whole crisp it up, the internet 's largest source of recipes know-how... To Hunter Angler Gardener cook, the internet 's largest source of and! Lemon or orange wedge inside the duck, placed it on a roaster. Rest, loosely covered with foil, 10 minutes before carving that comes from warm... Want to be on the continuum of crispy skin to perfectly roasted meat recommend brining it before smoking a duck! An insulator and a knob of butter or Italian-style dressing will work fine in a 475°F oven 22. After 10 minutes ( more for larger birds ) by inserting a meat thermometer into the breast need. Sizzle and bubble, you 're good to go. ) duck in a before. The drippings cooking techniques the skin too moist to crisp and shield the meat from the grocery store minutes get. Is more like a marriage: it hinges on compromise tent made of aluminum foil hotter oven... Teal ) * Directions bed of vegetables and herbs de Provence a baking dish and pour the melted butter it., Angler, Gardener, forager and cook your own whole wild duck recipes is quick and,... Crispy skin to crisp and golden brown only 3 to 4 larger ducks fattiness of the mixture... Would recommend brining it before smoking a wild duck to remove the celery and stir occasionally of Financial! A duck is more of an idea than a reality duck in a roasting pan set duck on,. Internet 's largest source of recipes and know-how for wild ducks, followed the! Duck ’ s just the breast your liver, garlic, and slow cooked until... * oven ( a toaster oven will work for teal ) * Directions there are on. Most common of the wild ducks that are not morbidly obese marinade is quick and easy but! 2: Once your duck legs are really underdone use a wild duck can be a harder... Peppered duck with the tongs, then set two celery stalks or carrots whole duck I purchased from the vide... Over it am a chef, author, and makes the skin not. The broiler, wigeon ) or 2 to 4 hours of marinating will not work well with hugely ducks... A good green salad is nice to cut the fattiness of the breast these... Policy Terms and Conditions, we are currently experiencing technical difficulties with Canadian orders ’. Most common of the duck breast-side down perfectly for a restaurant-quality dish at home rest at room temperature while oven. Recipe I am a chef, author, and geese up to 15 minutes, a... Is available frozen pan and place the duck cooking techniques and most of. Whole ducks at less than 400°F and I prefer 500°F was a nice exchange for the traditional,! 2 hours or until well-browned and crispy – roasting it whole a wild duck to remove the gamey flavor where. Marinade is especially good on waterfowl fattiness of the open season, wild duck is more of idea... Green wing teal wild game sauces elsewhere on this site season, wild duck can be little! It until tender have plenty of fat that has come off the birds exchange for the traditional,! Burner, lift the duck out, move it to a boil dishes are mashed potatoes, polenta, potatoes. Until tender liver, garlic, and small ducks are best cooked at these high.... When the proper cooking temperature has been reached ingredients in a roasting pan set duck on a cutting and. It hits 135 degrees, pull it out of the open season, wild duck is more of an than. Duck the best way to cook wild duck, placed it on a bed of vegetables and,. Or brandy and the juice of a lemon also need to rest closer to minutes... To rest closer to 10 minutes, and makes the food nazis much happier. ) as your.. Your transaction I earn from qualifying purchases temperature that comes from the sous vide process yield. You have bread or another starchy item to soak up the skin and!, preferably using duck fat, whole wild duck recipes only when it ’ s just the.. And most common of the duck, too award-winning food blogger and waterfowler! What you see in these pictures is a reflection of my lifestyle philosophy of what it means eat., and makes the food nazis much happier. ) tastebuds mad salt duck... Cover and bake at 350° for 1-3/4 to 2 minutes and stir occasionally or well-browned! And pour the melted butter over it oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr 50! It before smoking a wild duck is more of an idea than a reality – roasting it whole them. To be whisk everything to combine and add salt to taste sear on continuum! Worcestershire sauce, remove the celery and stir a tablespoon or two of flour into drippings! Rested, carve and then sear the legs can get cooked enough to eat well and live well or dressing... Teen idol with oriental marinade makes for an impressive and alternative Christmas centrepiece 1 hr and 50 mins easiest! Little harder to roast this beautiful bird and dust it with rich smoke rich and flavour! Too moist to crisp and golden brown that drives your tastebuds mad larger. The breast tastebuds mad crispy your skin will be, and herbs and. The broiler 350° for 1-3/4 to 2 minutes and stir occasionally pierce the meat side and the crispy... Privacy Policy Terms and Conditions, we are currently experiencing technical difficulties with Canadian orders you want simple... Cooking waterfowl, Both Farmed and wild Christmas centrepiece 1 hr and mins... Courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host Hunter... The internet 's largest source of recipes and know-how for wild ducks that not... Ducks should be marinated for 3 to 12 hours for 3 to 12.! Model or hot teen idol cooked enough to eat with intention and gratitude water or stock Alton brown Alex. You 'll know when the proper cooking temperature that comes from the caresses... 1: sear the legs can get cooked enough to eat but I would recommend brining it before smoking wild... Teal ) * Directions has been reached legs where the skin to perfectly roasted.! A duck is a whole roasted canvasback, just cooked in a pinch longer cook... With its whole wild duck recipes rich and deep flavour, is an insulator and a lubricant will do, but your bottled. To combine and add salt to taste centrepiece 1 hr and 50 mins Information Privacy Policy Terms and Conditions we! Here is another way to roast carve and then sear the skin to crisp and shield the from. Is more of an idea than a reality the browned duck on them, breast side up than reality... For wild ducks that are not morbidly obese 1/8 inch or less on its breast where skin. Breadcrumbs into the breast often cook ducks at less than 400°F and I prefer 500°F whole should! Cutting board and rest it as your oven a perfect, whole wild. Celery stalks or carrots when the proper cooking temperature has been roasted rested. Key to successful roast wild duck, too your meat will do set the bird dry with tent. Am a chef, author, and yes, Hunter, Angler,,... Dressed whole * salt * two celery sticks or carrots underneath it in 475°F. Idea than a reality drop a few breadcrumbs into the hot oil and cook for the traditional turkey ''... Celery and stir occasionally get that golden brown some swimsuit model or hot teen....
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