how do you prepare duck breasts?

[Anonymous No.19747490]

[Anonymous No.19747513]

>>19747490
Read a book and or watch a youtube video on it

[Anonymous No.19747515]

>>19747490
Bags of sand

[Anonymous No.19747521]

>>19747490
Skin side down low heat to render, drain excess fat, season meat side, up heat, crisp skin, flip and cook briefly then serve.
Cherry sauce works nicely.

[Anonymous No.19747522]

>>19747490
If you're just looking to straight up cook one, you can trim off some fat and score the skin first. Place skin side down in a cold pan and start it out on low heat to get the fat to render before it gets hot enough to sear the flesh side. Season with coarse salt and cracked pepper, maybe some sage or thyme, a side of mashed potatoes would be nice. I cut up duck breast and made tendies with it before

[Anonymous No.19747528]

>>19747522
>>19747521
I like that we both cook duck titty the same way.

[Anonymous No.19747533]

>>19747528
Agreed. Never tried cherry sauce with mine, I did kikkoman plum sauce for the tendies and it was fuckin incredible

[Anonymous No.19747559]

>>19747533
You just get fresh cherries, pit then cook them as you would cranberries for Thanksgiving.
>plum sauce
Never tried the packaged ones outside of at Chinese restos but peeled plum also makes a good sauce using the same technique. It's kinda weird how a yellow-fleshed plum will turn pink/red while cooking, tho.
I can't cook a whole duck for shit so pan cooking tits is my salvo for not feeling like a retard when cooking quackers

[Anonymous No.19747577]

>>19747513
i asked how do YOU prepare it

[Anonymous No.19747579]

>>19747559
That method for cherries sounds like the tits
>I can't cook a whole duck for shit
Cooked my first whole duck for Christmas last year. Was worried I was going to ruin it but it was incredible. Butchered/ spatchcocked a 6.8lb duck, scores the skin and brined in a mixe of spring water, soy sauce, chinese five spice, and some green zatar for about 5 hours. Then threw in the electric roaster for 400 until it was all crisped up (took about an hour)
http://www.themarybuffet.com/2011/01/oh-yes-i-did-spatchcock-duck.html?m=1

[Anonymous No.19747580]

>>19747522
tendies sound interesting. could be a good use for the tenderloins i always give to my cat when i cook duck breast cause i never knew what to do with them

[Anonymous No.19747583]

>>19747490
ducks are canon made of french bread and strawberry jam

this timeline is so cool

[Anonymous No.19747585]

>>19747579
Got mine cheap a couple months before christmas and just threw it in the deep freezer and thawed it in the fridge over a few days

[Anonymous No.19747587]

>>19747490
stick you nose in and brbrbrbrbrb

[Anonymous No.19747589]

>>19747580
They were really good. Tasted like steak fritter strips. Duck is probably what I've had the kost successful food experiments with. I also did southern fried chicken with duck legs, and a duck egg quiche with smoked bacon, gruyere, and shallot

[Anonymous No.19747597]

>>19747585
i'm visiting my grandmother in poland and it's like 2.50-3 euro per kg when it's on sale here, i've been eating so much of it. i never roast it whole tho, i always use breasts and legs separately and now have quite a bit of carcasses left in the freezer. been thinking about making some duck soup, french onion soup with duck broth instead of beef is an idea i've had or some asian style with warm spices
>>19747589
damn those all sound good, how did you prepare the duck for the quiche?

[Anonymous No.19747605]

>>19747597
Duck soup sounds fuckin great. I have the carcass from last Christmas in the freezer and I really should use it for something. Also I didn't do duck itself in the quiche, I'm able to get duck eggs easily where I live and used those instead of chicken eggs

[Anonymous No.19747606]

>>19747579
Yeah, every time I've tried to roast one, it just becomes a floppy mess or dried out
The only time I managed to "roast" a whole duck completely, it wasn't really roasted at all since I spatchcocked it and there it, skin-side down, like I do for breasts before transferring to the oven to finish.
I just want to make delicious roast duck stuffed with apples like my mum used to before she died but I don't think I'm meant to ever do it justice.

[Anonymous No.19747613]

>>19747605
>Duck soup sounds fuckin great.
I buy bags of wings for cheap because duck wings have no meat on them and are used only for stuck, which I do. Duck stock, either white or roasted, is written nice. White stock is fantastic for duck curry while roasted is better for European duck stews/soups, like one I like with mushrooms and leek.

[Anonymous No.19747614]

>>19747606
I used an electric roaster, I think that's what helped since it's much smaller than an oven but still gets a good temp. The spatchcock recipe I shared is what I used for my first time. Plus I think the brine helped give it that flavor glaze on top

[Anonymous No.19747615]

>>19747613
>written nice
QUITE nice

[Anonymous No.19747618]

>>19747613
>duck curry
Funny enough, I'm the one who posted the duck tendies, roasted duck, and the quiche. But I've also done duck curry lol

[Anonymous No.19747644]

>>19747490
make some parallel cuts on the skin (it takes a really sharp knife)
pan, nice and *cold* (yes, you start it with a cold pan)
put the duck breast skin side down in the pan
turn the heat on, medium/low
fat will start rendering, remove it from the pan if there's too much of it
cook until the skin is golden brown
flip the breast and proceed to sear the other side (at this point you can increase the heat)
remove when it reaches the desired doneness (like a steak, medium rare would be ideal)

[Anonymous No.19747662]

>>19747618
Mine is Thai/Lao style from scratch. I whipped a little of the rendered fat from the stock into the homemade curry paste too make it easier to cook without using coconut cream, figuring duck is plenty fatty and coconut cream would make it to rich for my tastes

[Anonymous No.19747684]

>>19747662
God damn that's a smart idea. I'm from ny so my home dish is bacon egg and cheese. My take on that was a duck egg french omelet stuffed with italian 4 cheese blend, and smoked back bacon on brioche

[Anonymous No.19747686]

>>19747684

[Anonymous No.19747713]

>>19747684
>duck egg
That's a whole nother can o worms.
I once made a duck egg, lime and sesame oil (adulterated with soya bean cuz I'm not made of money) mayonnaise for pork curry burgers I whipped up for a cookout. Admittedly, the strong flavours didn't go over well with most of my guests but those who enjoyed it, did so quite a bit.

[Anonymous No.19747776]

>>19747713
Duck eggs are definitely this kind of ingredient that you have to treat just like a chicken egg +1. Whatever you use a duck egg for assume you're using 2 chickens eggs. When I did >>19747589 I made 4 quiches with 4 duck eggs in the cream mixture

[Anonymous No.19747906]

>>19747686
>>19747684
Holy fuck that sounds great

[Anonymous No.19748018]

>>19747906
Thanks chum, I got the idea in a heat induced summer nap

[Anonymous No.19748535]

Made chicken noodle soup with homemade duck stock and it was the best I've ever had.

[Anonymous No.19748541]

>>19747513
Isn't the whole point of a food & cooking board to discuss food & cooking?

[Anonymous No.19748554]

>>19748541
No, it's for discussing fast food.

[Anonymous No.19748580]

My brother, during his transition to outright veganism, had a phase where he refused mammalian meat and would only eat fish and birds. He heard about duck bacon somewhere and couldn't find any to buy so he and his wife tried their damnedest to make their own and luckily succeeded on their first go.
It really did work surprisingly well. They made it a few more times before cutting out birds, too.
Closest I get to making non bacon bacon when I "hammed" a whole turkey by curing it with sugar and curing salts and smoking it with hickory. The result tested very much like actual ham but also slightly actual bacon-y, too. Was good but not good enough that I would do it again.

[Anonymous No.19748581]

>>19747490
You can dry it and end up with something better than the best prosciutto you've ever had. Don't fuck it up though, you don't want to end up with a pound of rotting duck. All you have to do is let the duck breast sit in coarse salt (covered in it, in a bowl) for 24 to 36 hours, then rinse it, dry it with a paper towel, cover it in pepper/paprika, tuck it nicely in a clean cloth at the bottom of your fridge and wait for three weeks. Dried duck breast would probably be on my last meal menu

[Anonymous No.19748639]

>>19748581
Interesting. Might have to give it a run.

[Anonymous No.19748659]

>>19748581
Came here to post that

[Anonymous No.19748825]

>>19747513
That, or ask a forum dedicated to the topic

[Anonymous No.19748826]

>>19747490
i feel like i live in an uncultured neighborhood. I doubt my local grocer even sells fresh duck breast. if anything, it's probably frozen and there's one last package of it in the freezer right now.

[Anonymous No.19749081]

>>19748826
Here in Germany it's hard to get it fresh in supermarkets too if it's not late autumn or winter. Frozen duck breast works good though imo. We're mostly eating it with sauce bigarade.

[Anonymous No.19749094]

>>19749081
its similar to lamb meat in my south texas city. i only see it sold as ground beef lamb and nothing else, and it's only in a few select stores.

[Anonymous No.19749132]

>>19749094
Lamb never was popular here in general. It's only common as easter lamb and otherwise you mostly get carré or some random steak cut over the year. Not sure if you can get all types of cuts similar to beef in countries where it's more popular like France, Spain, UK or Greece.

[Anonymous No.19749433]

>>19747490
score fat. cook fat side down. Do not cook it too hot, its not like chicken skin. Cant cook too low either. Medium heat. Trim it properly so that it's mostly uniform. The edges tend to over cook, and are fucking horrible. You should brine them overnight, very gamey otherwise. Enjoy.

[Anonymous No.19749462]

>>19747490
crisp the skin on high and season the meat with salt, pepper and garlic. Once the fat starts running out flip it onto a baking pan and give it like 20 minutes at 350.

[Anonymous No.19749512]

Why is duck meat so red and chicken meat so white? where can I learn about this?

[Anonymous No.19749620]

>>19749512
It contains a lot of myoglobin, the protein that carries oxygen in muscles. Ducks fly and hold their breath to dive under water so they need a far denser store of myoglobin than chickens.
https://www.canr.msu.edu/news/the_color_of_meat_depends_on_myoglobin_part_1

[Anonymous No.19749881]

>>19747490
>how do you prepare duck breasts?
I find lightly stroking the nipples get results.

[Anonymous No.19750066]

i've got 2 ducks on sale today again. i'm pan frying one of the breast for dinner and freezing the rest and will make venetian duck ragu from the legs tomorrow, first time trying it. then either duck onion soup or some asian style duck noodle soup in the upcoming days using the carcasses. i also cut of all the excess skin and fat and i'm rendering it rn to put in a jar. damn, i fucking love duck

[Anonymous No.19750325]

>>19747490
I sear skin side down. Render out a bunch of the fat. Quick sear the other side. Finish in the oven. Use the left over fat to make fried rice.

[Anonymous No.19750376]

>>19747490
you dont, you eat their eggs