Quote History Originally Posted By ThePitt:I've got an old cook book like that from Iowa, given to me when my grandparents passed away. None of the recipes look particularly delectable, mostly kinda of bland sounding. It's really just a compilation of recipes given from various conservation officers/spouses or whatever residents. Someday I might use it.
I'm going duck hunting in the morning. How about a duck recipe from page 66.
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@The Pitt
confit the duck legs. your welcome
When I used to duck hunt, I'd remove the breasts, score the skin, salt them and let rest in fridge for a couple of hours. remove, rinse, dry and pan fry them skin side down to crisp the skin and finish to medium rare in the oven, which is 145 deg internal. you can take them to just medium but they get dry after that.
for the wings and legs, i salt them liberally all over and put them in the fridge overnight. remove rinse and poach them in the oven in lard at 250 deg for a couple of hours. from there, you can crisp the skin in a skillet, remove from bones and enjoy. makes great tacos or pizza.