As the waterfowl season draws to a close our freezer is full of great tasting waterfowl. If you are looking for a good tasting recipe for your ducks make sure to check out one of our favorites.
First off I pluck their breast so I have a nice layer of fat. I usually run water over the duck and pluck out the small hairs that are left over before I fillet the breast off the duck. Some people burn them off with a torch.
- Wild Duck Breast
- Olive Oil
- Seasoning (I use just a general dry rub type seasoning with plenty of pepper)
- Mango Juice
Once you have removed your duck breast score the fat side diagonally with a sharp knife. That will help the fat to render (crisp) up. Season the duck liberally and rub the seasoning into the meat. A great tool for marinated meat is a vacuum sealer. I vacuum seal all my meat before it goes in the freezer to preserve the freshness. It also works great by opening the pores of the meat to take in the marinade. Add a couple of table spoons of olive oil to the vacuum bag and vacuum seal the duck. You can refrigerate it over night to get a good marinade.
Starting with a cold pan place the duck breast skin side down and turn the heat to medium. Once the fat has been rendered and is crisp flip the breast and sear for a minute flesh side down. I use Bolthouse Mango juice and just pour enough to cover the breast. Transfer the breast to the oven and finish for 6-8 minutes at 400 degrees. You want the duck to be medium rare.
Allow to rest for 3-4 minutes and slice diagonally.
With a store-bought duck you can render the fat and skip finishing it in the oven. Wild duck has so much less fat it doesn’t take as long to render and by transferring it to the over you will get a better cooked duck.