Help me impress/introduce in-laws to duck

[teej89]

If duck isn’t slightly bleeding after you cook it... you over cooked it

Noted ✔✔ I love rare to medium rare!

 

[JShane]

This: https://honest-food.net/how-to-cook-duck-breasts/
Except use either bacon grease or butter instead of olive oil. Then go with a fruity reduction to drizzle over.

You need to get a copy of Duck Duck Goose if you're going to be eating waterfowl consistently, it's indispensable.

This part right here. This book is a really good one. And Hank knows his stuff with all things wildgame.

 

[Art Vandeley]

Score the skin and salt it. Heat up a cast iron skillet, put the breasts skin down in the skillet. Flip them when the fat starts to turn brown and crispy. Cook for another 2-3 minutes on the other side.. do not over cook. I like it sliced thin with horseradish on the side... Pretty tough to beat. My girlfriend who has been opposed to eating wild game said it tastes like prime rib.

 

[JTHOMP]

As appetizers I'd do grilled duck poppers with jalapeno, cream cheese, and bacon. With so much flavor I think it takes away a lot of the "duck" and makes it a meat filler, but it's still delicious stuff and better than buying meat.

 

[teej89]

This: https://honest-food.net/how-to-cook-duck-breasts/
Except use either bacon grease or butter instead of olive oil. Then go with a fruity reduction to drizzle over.

You need to get a copy of Duck Duck Goose if you're going to be eating waterfowl consistently, it's indispensable.

I think this one is the winner, going to do this with an apple sage chutney I saw on meat eater.

 

[JDH]

I'm going to try the meateater recipe tonight myself.

 

[teej89]

I'm going to try the meateater recipe tonight myself.

Let me know how it works out and anything adjustments you think I could make. My biggest concern is getting the chutney made correctly ha!

Post pics too!

 

[JDH]

@teej89 it went pretty well. This was just the apple chutney-no sage. Wasn't too hard to put everything together but I was a little worried until the apples started to soften.
It looked like it was going to be too thick to mix but when the apples softened they let out a little juice to give it a good texture. Next time I make it I will probably use less fresh ginger and/turmeric, but if you use the dried ginger the recipe is probably okay. I also added a little more honey. I would do a different side though, the brown rice just didn't quite go with the chutney.

 

[teej89]

@teej89 it went pretty well. This was just the apple chutney-no sage. Wasn't too hard to put everything together but I was a little worried until the apples started to soften.
It looked like it was going to be too thick to mix but when the apples softened they let out a little juice to give it a good texture. Next time I make it I will probably use less fresh ginger and/turmeric, but if you use the dried ginger the recipe is probably okay. I also added a little more honey. I would do a different side though, the brown rice just didn't quite go with the chutney.

That looks great!! How long in the oven did it take? I think he said 10min.

 

[JDH]

That looks great!! How long in the oven did it take? I think he said 10min.

I think it was around 8 minutes. I checked a few of the breasts with a thermometer and was getting between 135 -145 so I pulled them out. Also I had a decent amount of leftover chutney so you could get away with one more duck or possibly two if needed.