Thread: What to do with duck

Work mate gave me a whole lot of duck breasts. Found some good recipes on bite nz. Thought I'd see how you guys do it

I thought I'd try butter chicken, peking duck, Chipotle duck.

Any suggestions?

cut breats into chunks...mouthful size...coat with beer batter (as per edmonds cook book) and quick fry in hot pan.....delishimo.

I'll tell you my secret duck and venison recipe.

You will need:

Some backsteak cut into inch thick medallions
Duck breasts
Butter
Garlic

To prepare:

Cut the duck into bite sized pieces

Cut the back steak into medallions and fry in the butter for 1 minute per side then serve with a knob of butter and some chopped garlic

Throw chopped up duck breast out the kitchen window for the dog.

Easy

Originally Posted by Ryan_Songhurst

I'll tell you my secret duck and venison recipe.

You will need:

Some backsteak cut into inch thick medallions
Duck breasts
Butter
Garlic

To prepare:

Cut the duck into bite sized pieces

Cut the back steak into medallions and fry in the butter for 1 minute per side then serve with a knob of butter and some chopped garlic

Throw chopped up duck breast out the kitchen window for the dog.

Easy

Philistene!!!!!!!

Breakfast recipe........Slice breasts into 5-6mm thick slices.(approx)
Pan fry in butter, when cooked,tip into saucpan and deglaze pan with a cup of boiling water, scrape the bottom and then add water etc into saucepan.
Pan fry bacon slices in pan and deglaze pan with water and add bacon etc to saucepan.
Simmer for 15mins on low heat then thicken with a bit of flour and water.........

Serve on fresh Vogels bread (toasted)

Tastes similar to liver and bacon, but much better.

( If you come across any shot holes in the breast, follow the hole and extract any shot you may find. It will save on dentist bills)

Cassoulet

I always enjoy simply frying duck breasts on the pan that have been coated in panko breadcrumbs (using lot of butter of course), lid on top of pan helps cook meat through without burning outside.

Goes great with kumara mash, runner beans and a little hickory sauce.

Sear them whole, once medium rare or rare slice thinly and put into salad, curry or what have you

Cheers. Will have a look at the cupboard and rustle something up

1" chunks, wrap in bacon (fatty) and cook in butter

Originally Posted by gonetropo

1" chunks, wrap in bacon (fatty) and cook in butter

ooohhh now thats got me thinking...duck tit mc nuggets cordonblue.....hmmmmmmm

Originally Posted by Micky Duck

ooohhh now thats got me thinking...duck tit mc nuggets cordonblue.....hmmmmmmm

i usually (though someone will call me a heathen) stick a bit of stinky blue cheese in there too.

I had a interesting dinner served up last week. The missus when I got home said i've defrosted some Veni tonight for some steaks to have with the salad and couscous.
Ok I thought - two nice looking medalion sized steaks looking at me. "Do you mind cooking them, as I know you like yours quite rare compared to mine? I've already dusted them in the Morrocan rub you use"

Fair enough, so dutifully cooked them up in the fry pan - amazed at my knifework that I'd obviously cut those to an almost identical size... Cooked and sliced into nice cm wide pieces for the meal.
Sat down to eat and and a few bites in, mmmm yum damn this Fallow tastes nice, then- CRUNCH - OOOOOH what the %#$& was that...
You guessed it 2 pieces of steel shot identified the real origin of those perfectly cut steaks.

Hmmm glad there's more than a few more of those fallow steaks in the freezer - shows anything tastes good if you cook it well in enough Morrocan rub.
CD.

Mix fresh ginger and plum sauce
Marinate 1-2 cm slices of breast in mix overnight in fridge
Bbq/fry to your taste of deadness
Serve with crispy noodles and fresh salad

I can make parries edible, so you should be OK with duck ducks.

https://www.nzhuntingandshooting.co....-parrie-48306/