robertc
Eight Pointer
First of all, let me say, I have duck hunted on and off for 40 plus years, so I'm not considered the new wave Duck Commander crew.
Saturday I was fortunate enough to take a pair of mallards. Now I have eatten duck time and time again however, I've never thought it was delicious. It was okay but not nothing to Rave about.
I have been watching the sporting Chef show on The Outdoor Channel. He made a raspberry, balsamic vinegar, sauce to go over his grilled duck breast. I also found in the DU magazine a brine recipe utilizing salt, brown sugar, and pickling spices.
Yesterday evening, I put the duck breast in my cast iron grill pan and seared the skin side to a nice brown color. I then flipped it over to the other side for a few more minutes. I cook the breast to a rare medium rare consistency.
It took a little doing to talk my wife into trying it because she said it look raw to her at first. She loved it. I have to say, this duck was like eating filet mignon. It is undoubtedly the best I have ever ate.
As Chef Scott Leysath said, if you don't like duck, you must not be cooking it right.
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Saturday I was fortunate enough to take a pair of mallards. Now I have eatten duck time and time again however, I've never thought it was delicious. It was okay but not nothing to Rave about.
I have been watching the sporting Chef show on The Outdoor Channel. He made a raspberry, balsamic vinegar, sauce to go over his grilled duck breast. I also found in the DU magazine a brine recipe utilizing salt, brown sugar, and pickling spices.
Yesterday evening, I put the duck breast in my cast iron grill pan and seared the skin side to a nice brown color. I then flipped it over to the other side for a few more minutes. I cook the breast to a rare medium rare consistency.
It took a little doing to talk my wife into trying it because she said it look raw to her at first. She loved it. I have to say, this duck was like eating filet mignon. It is undoubtedly the best I have ever ate.
As Chef Scott Leysath said, if you don't like duck, you must not be cooking it right.
Sent from my VS987 using Tapatalk
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