How to Cook a Whole Duck
- Score the skin all over in a cross pattern. Try not to pierce the meat.
- Season with garlic, salt, pepper, oregano, basil, thyme and baste with oil.
- Cover with aluminum foil and bake breast side down at 350 for 1 hour.
- Pull out duck and baste oil and fat over skin and cook uncovered for another 30 min.
- Duck is finished when juices run clear or temperature in thigh is 165
Bacon Wrapped Duck Breasts
- 6 skinless duck breasts
- 1 package italian salad dressing mix
- 1 clove garlic crushed
- 2 Tbsp worcestershire sauce
- 3/4 tsp ground cloves
- 1 lb bacon
- Brine duck breasts is salt water for 30 min, dry with paper towels and place in pan. Combine dressing, worcestershire sauce, garlic, and cloves and pour over breasts. Refrigerate overnight
- Remove breasts from pan and wrap in 2 slices of bacon
- Place in broiling pan and broil for about 5 min on each side
BBQ Crock Pot Duck
- 2 duck breasts
- 1.5 cups of ketchup
- 3 Tbsp brown sugar
- 1 Tbsp worcestershire sauce
- 1 Tbsp cider vinegar
- 1 Tbsp soy sauce
- 1 tsp ground hot red pepper flakes
- 0.5 tsp garlic powder
Mix all ingredients (except duck breasts) in crock pot and stir well. Then add duck and coat well with sauce. Cook 3-4 hours or until done. Shred or cut up breasts and serve with sauce.
Rendering Duck (or Goose) Fat Step-by-Step
1. Carefully remove all of the skin and fat from the duck, cutting close to, but avoiding the meat. Once removed, cut into chunks, approximately 1”x1”.
2. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. Pour about ¾ cup of water over the skin. Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. Note: As the fat renders and the water evaporates, the mixture may hiss or spatter. This is normal.
3. With a slotted spoon remove the cracklings and drain in a bowl lined with paper toweling. Sprinkle with sea salt while warm. Duck cracklings can be kept in an airtight container at room temperature for up to 3 days, although they are best served fresh.
4. Allow the liquid fat to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth. Store the duck fat covered in the refrigerator for up to 6 months or in the freezer for a year.
Duck Fat Garlic Home Fries
- 1 cup duck skin and fat trimmings chopped
- 4 potatoes peeled and cut into 1/2″ chunks
- salt and pepper
- 1 cup chopped green garlic
- Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel lined plate, return pan to stove, and increase heat to medium-high.
- Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.
- Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin
Honey Citrus Duck
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roasting pan. Add water.
- In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roasting pan with foil.
- Bake/roast duck breast side down at 300 degrees F for 1.5 hours or until very tender. Spread basting sauce over meat, uncover. and turn duck breast side up during last few minutes to brown.
Honey Mustard Duck Wings
- 3 to 4 pounds duck or pheasant wings
- 1 quart duck stock or chicken broth
- 1/2 cup yellow mustard
- 2 tablespoons water
- 3 tablespoons honey
- 1 tablespoon cider vinegar
- Splash of Worcestershire sauce
- Cayenne and black pepper to taste
Put the wings and the broth in a heavy, lidded pot. If they are not totally covered by the broth, add water until the wings are just barely covered. If you need to add water, sprinkle a little salt in there, too. Bring to a bare simmer and cook gently, with the lid on, until all the wings are tender. You want the meat to be thinking about falling off the bone. Normally this takes 2 hours, but 3 hours isn’t unreasonable.
Meanwhile, make the sauce by mixing all the other ingredients to a small pot and bringing it to a simmer. Turn off the heat and tinker with the flavors by adding more salt, honey, cayenne or black pepper.
When the wings are ready, put them in a bowl and add the sauce. Toss to coat. Preheat the oven to 425°F. Set the wings on a baking sheet (save the excess sauce) so they don’t touch each other and bake until they begin to brown on top, about 15 minutes or so. Turn and repeat. Toss with the remaining sauce and eat.