Duck meat

[EngeFamilyFarms]

we just butchered 5 of our Muscovy ducks, 2 Pekins, and 1 pekin/Rouen. We have some beautiful duck meat, I got four of the bigger birds quartered and the others whole. Anybody have tips for cooking duck meat? I was thinking using my smoker or instapot but want to take advantage of that crispy duck skin... any tips on cooking duck meat or recipes? Thanks!

 

[sourland]

Roasted duck I prefer Muscovy to any of the mallard derived breeds.

 

[NewBoots]

https://www.foodnetwork.com/recipes/alton-brown/mighty-duck-recipe-1908913

This is a fabulous recipe for that lovely crispy skin.

 

[Magnolia Ducks]

Grill the breasts medium rare and serve like steak. Sweet potatoes are good with that. and legs in the instapot until fall off the bone. Confit' makes great tacos.

 

[Magnolia Ducks]

Also the smoker does wonderful things for duck. We spatchcock for the smoker to get more birds per smoke and cut the cooking time.

 

[Farmer Doc]

Seared marinated duck breast in a cast iron skillet to about 140 degrees is awesome. Especially the 'Scovy! The whole family can't get enough. Now...the USDA says 170 degrees but that is too overdone for our taste!

We also enjoy "boneless fried duck wings" from time to time to the delight of my youngest daughter!

And then there is duck and dumplings!

Roasted duck is tasty but so hard to get the whole thing cooked just right. Something is always overdone!

 

[Magnolia Ducks]

Marinate that breast in half soy sauce and half balsamic vinegar with a little ginger.

 

[Pinckney]

This is quick, easy, and tastes great. http://chefdruck.com/2010/11/dorie-greenspans-20-minute-honey-duck/

For legs/thighs - confit. I’m going to try with gin and juniper berries next time.

 

[Parront]

Filet the breast meat, cook like steak. YUM!
Roast the whole duck in a small roaster, take off the cover the last 1/2 hour to brown the skin. Young bird, @350. Older, 325. Cook until the leg is easy to wiggle. (A meat thermometer is good, not necessary).
Use an orange marinade to baste, then take the roaster lid off to get the skin crispy!
I raised 15 ducks, 2 geese and, ate them all! So good, when I get some property again, ducks are the first on the menu!