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Q:
how to cook duck

Question by dakohta14. Uploaded on October 05, 2009

Answers (8)

Top Rated
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from radam wrote 4 years 27 weeks ago

try marinating it in italian dressing and grilling. it tastes pretty good

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from BamaCreekBum wrote 4 years 27 weeks ago

I butterfly the breast and put jalepenos inside it, then wrap it in bacon and put some tooth picks into them and grill it. My mouth is watering now

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from Armchair Mike wrote 4 years 27 weeks ago

I like to pluck the duck, stuff with sliced apples and oranges, and slow smoke over mesquite wood.

+3 Good Comment? | | Report
from Logan123 wrote 4 years 27 weeks ago

If you are cooking the breasts. I wrap them in bacon and grill them. I actually just had it last night it was really good. You can also season it with any seasonings you like.

+3 Good Comment? | | Report
from anjadams wrote 4 years 27 weeks ago

Fillet breast out of duck
Marinate for a few hours in favorite seasoning
Wrap in pre-cooked bacon(microwave bacon for two minutes)
Place on grill over hot coals.
Be careful not to overcook
ENJOY!!

+3 Good Comment? | | Report
from Elmer Fudd wrote 4 years 27 weeks ago

you can certainly cook the whole duck!

some like the breast rare or medium rare, it certainly can be medium. Indeed do not overcook duck.

check out the message boards for the cook book [later on] I'll try to put in a recipe [this is one my wife does the cooking on]

http://www.fieldandstream.com/forums/-cook-book

+2 Good Comment? | | Report
from Del in KS wrote 4 years 27 weeks ago

Here's a good tip for tender duck breast. Cut the filet off each side. It should look kind of like a small ribeye steak. Place each steak on a cutting board and tenderize it with a Jaccard meat tenderizer. They have this tool at Cabelas and the neat thing is it will tenderize a steak yet not change the texture of the meat. The thirty-six tiny sharp blades do not bruise the meat like a mallet or cube steak machine. They just cut the tendons in the muscle that make meat tough. Next marinade and grill. A duck hunter staying in the room next door in a mom and pop motel near Cheyenne bottoms waterfowl refuge showed me this trick. Best duck I have ever tasted.

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from BioGuy wrote 4 years 27 weeks ago

Cut into 1" chunks and marinade in an appricott, worchestishire (or however you spell it), and whiskey sauce. Wrap bacon around each chunk and a piece of portabella mushroom and hold together with a couple of toothpicks. Grill over medium heat and brush appricott whiskey marinade over them while cooking. They're delicious :-)

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from BamaCreekBum wrote 4 years 27 weeks ago

I butterfly the breast and put jalepenos inside it, then wrap it in bacon and put some tooth picks into them and grill it. My mouth is watering now

+4 Good Comment? | | Report
from Armchair Mike wrote 4 years 27 weeks ago

I like to pluck the duck, stuff with sliced apples and oranges, and slow smoke over mesquite wood.

+3 Good Comment? | | Report
from Logan123 wrote 4 years 27 weeks ago

If you are cooking the breasts. I wrap them in bacon and grill them. I actually just had it last night it was really good. You can also season it with any seasonings you like.

+3 Good Comment? | | Report
from anjadams wrote 4 years 27 weeks ago

Fillet breast out of duck
Marinate for a few hours in favorite seasoning
Wrap in pre-cooked bacon(microwave bacon for two minutes)
Place on grill over hot coals.
Be careful not to overcook
ENJOY!!

+3 Good Comment? | | Report
from radam wrote 4 years 27 weeks ago

try marinating it in italian dressing and grilling. it tastes pretty good

+2 Good Comment? | | Report
from Elmer Fudd wrote 4 years 27 weeks ago

you can certainly cook the whole duck!

some like the breast rare or medium rare, it certainly can be medium. Indeed do not overcook duck.

check out the message boards for the cook book [later on] I'll try to put in a recipe [this is one my wife does the cooking on]

http://www.fieldandstream.com/forums/-cook-book

+2 Good Comment? | | Report
from Del in KS wrote 4 years 27 weeks ago

Here's a good tip for tender duck breast. Cut the filet off each side. It should look kind of like a small ribeye steak. Place each steak on a cutting board and tenderize it with a Jaccard meat tenderizer. They have this tool at Cabelas and the neat thing is it will tenderize a steak yet not change the texture of the meat. The thirty-six tiny sharp blades do not bruise the meat like a mallet or cube steak machine. They just cut the tendons in the muscle that make meat tough. Next marinade and grill. A duck hunter staying in the room next door in a mom and pop motel near Cheyenne bottoms waterfowl refuge showed me this trick. Best duck I have ever tasted.

+1 Good Comment? | | Report
from BioGuy wrote 4 years 27 weeks ago

Cut into 1" chunks and marinade in an appricott, worchestishire (or however you spell it), and whiskey sauce. Wrap bacon around each chunk and a piece of portabella mushroom and hold together with a couple of toothpicks. Grill over medium heat and brush appricott whiskey marinade over them while cooking. They're delicious :-)

+1 Good Comment? | | Report

Post an Answer

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