I don’t know how many times my hunter friends have mentioned they love hunting ducks but they hate eating it! The truth is...if you love steak I promise you love wild duck! Wild duck isn’t chicken or turkey and so many make the mistake of trying to cook it like it is. Duck breast is a lot like steak and thats exactly how it should be cooked. With these tips it wont be long before anyone who thought they weren’t a duck lover realizes the meal really is the best part of the hunt.
The first thing to note is that as I said before, wild ducks aren’t like chickens. Everyone thinks just because they are both birds, you need to cook duck all the way through the way you do chicken, but it is simply not so. Eating rare duck is safe because any germs will be on the outside, which you are searing at high temperature. You don’t cook it until you don’t see pink. Wild duck is best eaten rare. The juices run red, not clear, more like a beautiful juicy red steak. The meat itself is a deep garnet red. Don’t be afraid of the red. It is easy to overcook the meat, like overcooking a pork tenderloin. Except when you overcook duck, the meat tastes gamey, like liver which isn’t good eating.
However, like all game birds, ducks should be allowed to hang at a temperature just above freezing for at least 48 hours before they are cooked. The length of time and temperature at which they are allowed to hang beyond that period will control how “high” or gamey they are allowed to become. This should be determined by personal taste.
AuthorRachel Clifton-CochranTake the duck out of the fridge, score the skin and salt it well. Let it rest at room temperature for 15-30 minutes.
Pour whole bottle of Balsamic Vinegar into a pan and simmer until it becomes syrupy and bubbly and coats your spoon. Depending on how many you are feeding you may need extra vinegar. One large bottle might leave you with around a 1/4 cup of sauce. Four our family of 6 we use about two bottles. You may want to open some windows the vinegar smell can be a little over whelming as a lot of it evaporates out but I promise it will be worth it!
After the balsamic sauce thickens add honey and spices. Set aside.
Pat the duck breast completely dry on a towel.
Put the oil in a large sauté pan and swirl it around. Place the duck breasts skin side down in the pan and turn the heat to medium-high. Let it sear until it sounds like cooking bacon, then turn the heat to medium and cook until it has a beautiful sear, about 5-8 minutes.
Flip the breasts and cook another 2-4 minutes, until the meat is medium-rare (or however you like your steak). Finally, stand your duck breasts up in the pan with the thicker side of the breast touching the pan–lean two breasts against each other to do this. Sear for 30 seconds to 1 minute.
Remove the breasts from the pan and tent loosely with foil and let rest for 10 minutes. This is important! Don’t cut it until it has rested or it will be tough and have a very livery like taste...not good!
Slice the breasts skin side up into thing slices and grind some black pepper over them and a drizzle the balsamic sauce over them along with some chopped green onions and lemon zest. Serve with mashed potatoes, bread or rice.
Ingredients
Directions
Take the duck out of the fridge, score the skin and salt it well. Let it rest at room temperature for 15-30 minutes.
Pour whole bottle of Balsamic Vinegar into a pan and simmer until it becomes syrupy and bubbly and coats your spoon. Depending on how many you are feeding you may need extra vinegar. One large bottle might leave you with around a 1/4 cup of sauce. Four our family of 6 we use about two bottles. You may want to open some windows the vinegar smell can be a little over whelming as a lot of it evaporates out but I promise it will be worth it!
After the balsamic sauce thickens add honey and spices. Set aside.
Pat the duck breast completely dry on a towel.
Put the oil in a large sauté pan and swirl it around. Place the duck breasts skin side down in the pan and turn the heat to medium-high. Let it sear until it sounds like cooking bacon, then turn the heat to medium and cook until it has a beautiful sear, about 5-8 minutes.
Flip the breasts and cook another 2-4 minutes, until the meat is medium-rare (or however you like your steak). Finally, stand your duck breasts up in the pan with the thicker side of the breast touching the pan–lean two breasts against each other to do this. Sear for 30 seconds to 1 minute.
Remove the breasts from the pan and tent loosely with foil and let rest for 10 minutes. This is important! Don’t cut it until it has rested or it will be tough and have a very livery like taste...not good!
Slice the breasts skin side up into thing slices and grind some black pepper over them and a drizzle the balsamic sauce over them along with some chopped green onions and lemon zest. Serve with mashed potatoes, bread or rice.
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