I often get asked about how I cook our ducks so thought I would put out some of my favourite duck recipes plus some others that I have found on the web that sounds good.
Pulled Duck:
Take duck breasts and put them into the slow cooker on low.
Add sauces and seasoning. I like using a plum sauce with red wine, garlic, onion, salt and pepper. Another good option is sliced orange and orange juice.
Once cooked take the breasts out of the slow cooker and using two forks pull the meat apart.
After all the meat has been pulled return to the pot for the meat to be able to soak up all the juices.
Serve in wraps with any filling you like, for example, lettuce and cheese, rice, sour cream, or carrot.
Crispy Duck Breast:
Score the skin of the duck breast in a crosshatch pattern.
Season the duck breast with salt and pepper.
Heat a skillet over medium-high heat and place the duck breast, skin-side down, in the skillet.
Cook for 4-5 minutes, or until the skin is golden brown and crispy.
Flip the duck breast and cook for an additional 2-3 minutes, or until the desired doneness is reached.
Allow the duck breast to rest for a few minutes before slicing and serving.
Duck Confit:
Season the duck legs with salt and pepper.
Place the duck legs in a large dish and cover them with melted duck fat.
Cover the dish with foil and place it in a preheated 120°C oven.
Cook for 2-3 hours, or until the meat is tender and falling off the bone.
Remove the duck legs from the fat and crisp the skin in a skillet over medium-high heat.
Serve the duck legs with your favourite side dish.
Cherry Duck Breast:
Marinate duck breast with dried cherries, red wine, and thyme for at least an hour.
Heat a skillet over medium-high heat and place the duck breast, skin-side down, in the skillet.
Cook for 4-5 minutes, or until the skin is golden brown and crispy.
Flip the duck breast and cook for an additional 2-3 minutes, or until the desired doneness is reached.
Remove the duck breast from the skillet and place it on a cutting board.
In the same skillet, add the marinade and bring it to a boil, reduce it to half and strain it
Slice the duck breast and serve it with the cherry sauce
Duck Cassoulet :
Cut the duck (legs or breast) into small pieces.
Brown the duck in a large Dutch oven over medium heat.
Remove the duck and set aside.
Add diced onions, carrots, and celery to the Dutch oven and cook until softened.
Add crushed tomatoes, white beans, and the duck back into the Dutch oven.
Season with thyme, bay leaves, and garlic.
Cover and simmer for 1 1/2 hours.
Serve hot with bread.
These are just a few of the many duck recipes and ways you can prepare and cook duck meat. Feel free to experiment with different seasonings, marinades, and cooking methods to find your perfect duck dish.
Once back into the main season, I will share how to on the way that we process our ducks so stay tuned for that