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Posted: 5/14/2016 9:15:44 PM EDT
And how do you make it?
Tonights recipe is cast iron roasted duck breast served over duck fat seared potato rosti, with a homemade cherry sauce. you need 1/2 cup cherries pitted and chopped Whole shallot about 2 tbsp green onions 2 cloves garlic fresh rosemary red wine orange juice orange zest 2 duck breast 1lb of potato of your choice salt and pepper 1/4 cup melted butter and a good cast iron skillet first prep your ingredients and preheat oven to 400 degrees murican. In the bowl is the 1 lb of potato shredded and then excess moisture squeezed out using cheese cloth. topped with 2 tbsp rosemary salt and pepper to taste and the stirred together with the melted butter 
Prep your duck breast. Dry any moisture off and then cut three lines through the fat (only the fat) on the skin side and then lightly salt and pepper. Put them skin down on cast iron over. medium heat for 6 minutes. Then sear the top for 1 minute, flip back over onto the skin side and then pop in oven for 10 minutes. 
Pour your duck fat into a small cast iron skillet. I use a griswold no 6. And then press the potato into a patty in the skillet. Cook for 6-8 minutes on each side until well browned. Also pour some duckfat into a small pot and brown your shallots in it. Once browned, add 1/3 cup orange juice, 1 tsp zest, wine, and cherries. Then render down into a sauce. I let my expert sammich maker make the sauce. 
expert sammich maker in charge of sauce 
Make sure the dogs smell and enjoy what you're doing, but remember that shallots are poisonous to dogs. So no treats. 
Let the duck breast rest for 6 minutes then slice. Serve it over the potato rosti, and then top with cherry sauce. Serve with roasted beets or a nice salad. 
Other navy recipe threads. http://www.ar15.com/forums/t_1_5/1865798_Not_official_dinner_pics_aka_mmmm_tacos.html http://www.ar15.com/forums/t_1_5/1866648_Another_non_official_dinner_pic_thread_with_wife.html |
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Posted: 5/14/2016 9:16:27 PM EDT
[#1]
Properly prepared duck is awesome, anyone who thinks otherwise is ignorant.
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Posted: 5/14/2016 9:17:06 PM EDT
[#2]
I love me some good Peking Duck.
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Posted: 5/14/2016 9:18:01 PM EDT
[#3]
I love duck,looks good
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Posted: 5/14/2016 9:20:12 PM EDT
[#4]
10/10 I love duck
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Posted: 5/14/2016 9:20:50 PM EDT
[#5]
Wild duck, split and grilled whole withe the skin still on, leave it bloody in the middle. Awesome dinner.
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Posted: 5/14/2016 9:20:56 PM EDT
[#6]
some fucker here likes goose
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Posted: 5/14/2016 9:21:04 PM EDT
[#7]
Delicious
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Posted: 5/14/2016 9:21:15 PM EDT
[#8]
My cats do. They think duck makes great noms.
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Posted: 5/14/2016 9:22:13 PM EDT
[#9]
I only eat wild duck, mainly because I like to duck hunt.
ETA: I think the main reason people don't care for it is because they overcook it and it becomes dry. I like duck at 135º-140º. Here's what I do: 4-6 skinless duck breast fillets 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 1/2 teaspoon ground coriander 1 tablespoon sugar 1 cup freshly squeezed orange juice, strained 1 tablespoon orange zest 1/3 cup Grand Marnier liqueur 3/4 cup chilled butter, cut into 6-7 pieces 2 green onions, shredded lengthwise |
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Posted: 5/14/2016 9:22:17 PM EDT
[#10]
Quote HistoryQuoted:
Properly prepared duck is awesome, anyone who thinks otherwise is ignorant. I agree |
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Posted: 5/14/2016 9:23:12 PM EDT
[#11]
Oh my !
Not only did you prepare an excellent meal, you really married up ! 
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Posted: 5/14/2016 9:23:20 PM EDT
[#12]
9/10 for the duck. The -1 is for the cherries.
+1 for the freckles. 10/10 |
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Posted: 5/14/2016 9:23:22 PM EDT
[#13]
There is a huge difference between domesticated duck and wild duck. I love them both. For wild duck I soak the breasts 24 hours in ice water, drain and then soak 24 hours in buttermilk. The buttermilk enzymes destroy the gamey blood taste in the breasts.
Try it hunters. 
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Posted: 5/14/2016 9:23:26 PM EDT
[#14]
We love duck.
Either marinated in olive oil and soy sauce and grilled medium rare, or pan fried, medium rare, then deglaze pan with red wine and add 2 or 3 tablespoons of cranberry chutney or raspberry current jelly to make a sauce. ETA: wild duck. I normally soak overnight in water to get the blood out, then dry age in the refrigerator for up to a week. Especially early season when its too warm to hang whole ducks for very long. |
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Posted: 5/14/2016 9:23:36 PM EDT
[#15]
Quote HistoryQuoted: I only eat wild duck, mainly because I like to duck hunt. Here's what I do: 4-6 skinless duck breast fillets 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 1/2 teaspoon ground coriander 1 tablespoon sugar 1 cup freshly squeezed orange juice, strained 1 tablespoon orange zest 1/3 cup Grand Marnier liqueur 3/4 cup chilled butter, cut into 6-7 pieces 2 green onions, shredded lengthwise The skin and fat is the best part. |
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Posted: 5/14/2016 9:24:54 PM EDT
[#16]
Quote HistoryQuoted:
9/10 for the duck. -1 for the cherries +1 for the freckles. 10/10 (9-1) +1 equals 9. 
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Posted: 5/14/2016 9:28:52 PM EDT
[#17]
Quote HistoryQuoted:
9/10 for the duck. The -1 is for the cherries. +1 for the freckles. 10/10 Is that better? |
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Posted: 5/14/2016 9:29:05 PM EDT
[#18]
10/10!
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Posted: 5/14/2016 9:43:53 PM EDT
[#19]
Quote HistoryQuoted:
There is a huge difference between domesticated duck and wild duck. I love them both. For wild duck I soak the breasts 24 hours in ice water, drain and then soak 24 hours in buttermilk. The buttermilk enzymes destroy the gamey blood taste in the breasts. Try it hunters. Duck is one of my favorite things to cook. I need to get into duck hunting at some point. |
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Posted: 5/14/2016 9:44:19 PM EDT
[#20]
Quote HistoryQuoted:
Is that better? Quote HistoryQuoted:
Quoted:
9/10 for the duck. The -1 is for the cherries. +1 for the freckles. 10/10 Is that better?
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Posted: 5/14/2016 9:45:44 PM EDT
[#21]
Quote HistoryQuoted:
The skin and fat is the best part. Quote HistoryQuoted:
Quoted:
I only eat wild duck, mainly because I like to duck hunt. Here's what I do: 4-6 skinless duck breast fillets 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 1/2 teaspoon ground coriander 1 tablespoon sugar 1 cup freshly squeezed orange juice, strained 1 tablespoon orange zest 1/3 cup Grand Marnier liqueur 3/4 cup chilled butter, cut into 6-7 pieces 2 green onions, shredded lengthwise The skin and fat is the best part. I'm not disagreeing with you, but I don't have the patience to pluck them when I can breast it out in <30 seconds. |
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Posted: 5/14/2016 9:47:44 PM EDT
[#22]
Quote HistoryQuoted:
I'm not disagreeing with you, but I don't have the patience to pluck them when I can breast it out in <30 seconds. Quote HistoryQuoted:
Quoted:
Quoted:
I only eat wild duck, mainly because I like to duck hunt. Here's what I do: 4-6 skinless duck breast fillets 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 1/2 teaspoon ground coriander 1 tablespoon sugar 1 cup freshly squeezed orange juice, strained 1 tablespoon orange zest 1/3 cup Grand Marnier liqueur 3/4 cup chilled butter, cut into 6-7 pieces 2 green onions, shredded lengthwise The skin and fat is the best part. I'm not disagreeing with you, but I don't have the patience to pluck them when I can breast it out in <30 seconds. I use duck fat for everything! Even if it didn't make the breast so much better I need it for my eggs, and steaks, and fries |
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Posted: 5/14/2016 10:04:13 PM EDT
[#23]
Quote HistoryQuoted:
Oh my ! Not only did you prepare an excellent meal, you really married up ! Just don't tell her. After all these years she hasn't figured it out. |
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Posted: 5/14/2016 10:07:56 PM EDT
[#24]
Quote HistoryQuoted:
Duck is one of my favorite things to cook. I need to get into duck hunting at some point. Quote HistoryQuoted:
Quoted:
There is a huge difference between domesticated duck and wild duck. I love them both. For wild duck I soak the breasts 24 hours in ice water, drain and then soak 24 hours in buttermilk. The buttermilk enzymes destroy the gamey blood taste in the breasts. Try it hunters. Duck is one of my favorite things to cook. I need to get into duck hunting at some point. DO EET!!! 
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Posted: 5/14/2016 10:10:11 PM EDT
[#25]
Looks great!
Next time try scoring the fat crosswise. Salt and pepper both sides. Get your cast iron hot and start the breats(s) fat side down. Cook until golden brown and turn. Cook for 4 min give or take and remove from pan. While the breast(s) are resting, pour 1-2 cups red wine in the pan. Deglaze and reduce by 1/3. Add 3 Tbl Lingonberries and 1 Tbl demi glace. Add salt and pepper to taste. Heat through and set aside. Slice duck thin against the grain and pour the pan sauce over. Serve with roasted garlic mashed potatoes and bacon wrapped asparagus. |
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Posted: 5/14/2016 10:10:21 PM EDT
[#26]
Love killing them not so much eating them.
Duck butter/fat to cook with is the BOMB! |
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Posted: 5/14/2016 10:13:14 PM EDT
[#27]
Duck? Yuck!
Not me, thanks. |
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Posted: 5/14/2016 10:14:10 PM EDT
[#28]
Quote HistoryQuote HistoryQuoted:
Quoted:
Quoted:
There is a huge difference between domesticated duck and wild duck. I love them both. For wild duck I soak the breasts 24 hours in ice water, drain and then soak 24 hours in buttermilk. The buttermilk enzymes destroy the gamey blood taste in the breasts. Try it hunters. Duck is one of my favorite things to cook. I need to get into duck hunting at some point. DO EET!!! http://i60.photobucket.com/albums/h12/jimanders1967/Hunting%2008/100_0586.jpg That is a happy looking pup. Mine are way too old to train around guns |
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Posted: 5/14/2016 10:15:07 PM EDT
[#29]
Quote HistoryQuoted:
Properly prepared duck is awesome, anyone who thinks otherwise is ignorant. this Okie is correct. number one cause of the ignorance is duck that has been overcooked. medium rare for most recipes, more than medium is a crime. I hear all the people bitch and moan about the taste, but give me a Teal, Gadwall or Greenhead and I'll cook a meal that will change their mind. |
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Posted: 5/14/2016 10:16:09 PM EDT
[#30]
Quote HistoryQuoted:
Looks great! Next time try scoring the fat crosswise. Salt and pepper both sides. Get your cast iron hot and start the breats(s) fat side down. Cook until golden brown and turn. Cook for 4 min give or take and remove from pan. While the breast(s) are resting, pour 1-2 cups red wine in the pan. Deglaze and reduce by 1/3. Add 3 Tbl Lingonberries and 1 Tbl demi glace. Add salt and pepper to taste. Heat through and set aside. Slice duck thin against the grain and pour the pan sauce over. Serve with roasted garlic mashed potatoes and bacon wrapped asparagus. Mines kind of a copy on something like this just with pouring the duck fat into the separate pot for the sauce. I only cook meat in my cast iron. I want to get to the point where I can render sauces in them, but always get nervous about acidic things and my seasoning. |
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Posted: 5/14/2016 10:17:40 PM EDT
[#31]
Quote HistoryQuoted:
That is a happy looking pup. Mine are way too old to train around guns Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
There is a huge difference between domesticated duck and wild duck. I love them both. For wild duck I soak the breasts 24 hours in ice water, drain and then soak 24 hours in buttermilk. The buttermilk enzymes destroy the gamey blood taste in the breasts. Try it hunters. Duck is one of my favorite things to cook. I need to get into duck hunting at some point. DO EET!!! http://i60.photobucket.com/albums/h12/jimanders1967/Hunting%2008/100_0586.jpg That is a happy looking pup. Mine are way too old to train around guns Thank you, she is ten years old now. Retired and sitting beside me as i type. 
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Posted: 5/14/2016 10:18:06 PM EDT
[#32]
Somebody say duck?
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Posted: 5/14/2016 10:20:50 PM EDT
[#33]
Quote HistoryQuoted:
Properly prepared duck is awesome, anyone who thinks otherwise is ignorant. Yes, duck when properly prepared is my favorite bird meat. |
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Posted: 5/14/2016 10:23:50 PM EDT
[#34]
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Posted: 5/14/2016 10:34:50 PM EDT
[#35]
Gumbo
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Posted: 5/14/2016 10:35:55 PM EDT
[#36]
Quote HistoryQuoted:
Gumbo Never had duck gumbo. Sounds interesting. |
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Posted: 5/14/2016 10:40:07 PM EDT
[#37]
Do eet! !!
After your really hooked, the dog comes. You think your broke now, just wait ! We like duck rolls. 
You'll experience a lot of cool weather conditions. Had an awesome shoot as this thunder boomer rolled past. 
And when you shoot, cool, rare, birds, the taxidermy bill rises. 
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Posted: 5/14/2016 10:43:02 PM EDT
[#38]
OP has spent some time in a kitchen before.
Damn nice work. |
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Posted: 5/14/2016 10:45:56 PM EDT
[#39]
Strong work. Would eat.
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Posted: 5/14/2016 10:49:02 PM EDT
[#40]
Quote HistoryQuoted:
Do eet! !! After your really hooked, the dog comes. You think your broke now, just wait ! We like duck rolls. <a href="http://smg.photobucket.com/user/splattermatic/media/20130829_181526_zps93a0ed5e.jpg.html" target="_blank">http://img.photobucket.com/albums/v631/splattermatic/20130829_181526_zps93a0ed5e.jpg</a> <a href="http://smg.photobucket.com/user/splattermatic/media/20131207_151615_zps68b5f148.jpg.html" target="_blank">http://img.photobucket.com/albums/v631/splattermatic/20131207_151615_zps68b5f148.jpg</a> You'll experience a lot of cool weather conditions. Had an awesome shoot as this thunder boomer rolled past. <a href="http://smg.photobucket.com/user/splattermatic/media/20141114_163743_zpsb9xlws06.jpg.html" target="_blank">http://img.photobucket.com/albums/v631/splattermatic/20141114_163743_zpsb9xlws06.jpg</a> And when you shoot, cool, rare, birds, the taxidermy bill rises. <a href="http://smg.photobucket.com/user/splattermatic/media/20150109_171226_zpstbhkz16e.jpg.html" target="_blank">http://img.photobucket.com/albums/v631/splattermatic/20150109_171226_zpstbhkz16e.jpg</a> Seems like a good time. I might have to just bribe an arfcommer with whisky and a hot meal to take me along at some point. |
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Posted: 5/14/2016 10:54:48 PM EDT
[#41]
Love duck. Almost never get to enjoy it. I'm not a duck hunter, but a friend is. I trade him venison for mallards when we can. I marinade the ducks in maple syrup and some other ingredients for two days, then smoke whole birds on maplewood at 205 for 9-12 hours, rest, then slice. Many times, just break up the birds with fingers, toss with garden greens, dried cranberries, almonds, and real balsamic vinegar (the $32/12 oz stuff).
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Posted: 5/14/2016 10:56:22 PM EDT
[#42]
10/10
And Chinese BBQ roast duck is awesome. |
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Posted: 5/14/2016 11:01:08 PM EDT
[#43]
Quote HistoryQuoted:
Love duck. Almost never get to enjoy it. I'm not a duck hunter, but a friend is. I trade him venison for mallards when we can. I marinade the ducks in maple syrup and some other ingredients for two days, then smoke on maplewood at 205 for 9 hours, rest, then slice. This sounds awesome. I love sweet with savory duck. |
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Posted: 5/14/2016 11:06:40 PM EDT
[#44]
Quote HistoryQuoted:
This sounds awesome. I love sweet with savory duck. Quote HistoryQuoted:
Quoted:
Love duck. Almost never get to enjoy it. I'm not a duck hunter, but a friend is. I trade him venison for mallards when we can. I marinade the ducks in maple syrup and some other ingredients for two days, then smoke on maplewood at 205 for 9 hours, rest, then slice. This sounds awesome. I love sweet with savory duck. Maple and mallard is a perfect match. What will really bake your noodle is taking that sliced fat-on smoked mallard, and cooking it like bacon with your eggs for breakfast. Add some home made apple jelly and strong coffee with a whole grain toast. |
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Posted: 5/14/2016 11:09:09 PM EDT
[#45]
Quote HistoryQuoted:
OP has spent some time in a kitchen before. Damn nice work. I may or may not have a little practice.
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Posted: 5/14/2016 11:09:38 PM EDT
[#46]
Quote HistoryQuoted:
some fucker here likes goose Huh? Some staffer fucks geese? 
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Posted: 5/14/2016 11:13:53 PM EDT
[#47]
Quote HistoryQuoted:
Huh? Some staffer fucks geese? Quote HistoryQuoted:
Quoted:
some fucker here likes goose Huh? Some staffer fucks geese? That's such a crude way of saying it. He loves them. Biblically. Although on a cooking note, I know some great goose recipes, and the rendered fat is great for oiling my tool steel. |
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Posted: 5/14/2016 11:28:55 PM EDT
[#48]
Quote HistoryQuoted:
this Okie is correct. number one cause of the ignorance is duck that has been overcooked. medium rare for most recipes, more than medium is a crime. I hear all the people bitch and moan about the taste, but give me a Teal, Gadwall or Greenhead and I'll cook a meal that will change their mind. Quote HistoryQuoted:
Quoted:
Properly prepared duck is awesome, anyone who thinks otherwise is ignorant. this Okie is correct. number one cause of the ignorance is duck that has been overcooked. medium rare for most recipes, more than medium is a crime. I hear all the people bitch and moan about the taste, but give me a Teal, Gadwall or Greenhead and I'll cook a meal that will change their mind. It seems like overcooking is the problem with a lot of food. I'm still trying to convince the wife that scallops aren't supposed to be chewy and she should try them again |
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Posted: 5/14/2016 11:45:36 PM EDT
[#49]
Quote HistoryQuoted:
Never had duck gumbo. Sounds interesting. Quote HistoryQuoted:
Quoted:
Gumbo Never had duck gumbo. Sounds interesting. My dad also used to make what he called a Wild Gumbo. He'd put duck, deer, geese, shrimp, and whatever else was handy in it. |
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Posted: 5/14/2016 11:51:29 PM EDT
[#50]
Food looks great, beautiful sandwich maker, two dogs chillin. We need some weapons, but I'll give it a 10/10 cause that looks like a fun place to be!
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