View Full Version : the best why to cook ducks?

11-14-2001, 09:59 PM
does anyone have a good way to cook ducks? if ya have a way to cook geese let me know too!

11-15-2001, 07:52 AM
One way to cook goose (or any other waterfowl for that matter) is this:
Trim off all visible fat and bloodshot areas from breast fillets.

Trim off white tendon that attaches the breast to the wings.

With a sharp fillet knife, cut THIN (1/4 inch) strips lengthwise down the breast. If the strips are too thick, cut them in half again. You should wind up with strips about as wide as your thumb and 1/4 inch thick or so.

Soak these strips in a big bowl of cold water. With the water running in the bowl, SQUEEZE the strips by the handful to remove excess blood and oils from the meat. Change the water a few times and squeeze the strips several times until the water starts to run clear. Let soak overnight after squeezing, then repeat the process the next day. This is a very important step for making the meat taste mild.

Drain the strips thoroughly before cooking.

Get some flour seasoned with salt, pepper, ground thyme, garlic powder, onion powder, and whatever else kind of spice you like.

Heat some peanut oil (best) or canola oil (healthier) to a medium high/high heat. Make sure there is enough oil in the pan to completely cover the strips or you can deep fry them. Test by dropping in a sprinkle of flour...it should sizzle right away. Make sure it is hot!

Lightly bread enough of the strips to cover about 3/4 of the skillet. Don't cook too many at a time because it will lower the temperature too fast. Cook strips for ONE MINUTE! Don't over cook! If you cook them too long, they will be tough and bitter.

Remove promptly and drain on paper towels.

Add more strips as soon as the oil gets up to temperature.

Dip these strips in barbecue or sweet and sour sauce or hot sauce.

I GUARANTEE that anyone that eats meat will LOVE these if they try them. I take in huge pans full to work twice a year and all of the other teachers (mostly female and many picky eaters) DEVOUR these faster than you can imagine!

If you saved the legs, they are great for boiling after all the fat is trimmed off. De-bone and make a stew or noodles or rice...yumm! Treat the legs like you would beef stew meat.

11-16-2001, 06:44 AM
The best way to cook duck breast take the breast and make a pocket in the middle of it with a sharp knife take some cream cheese and put the cheese in the middle. now close it up. use tooth picks to hold it together then take some montreal steak season you can get this at costco rub on both sides.take olive oil and poor it into a pan heat on high cook on each side for about five to seven min. dont over cook you want it to be a little rare Enjoy instead of cheese you can also use a little peanut butter MMMMMMmmmm good

11-16-2001, 04:58 PM
thanks for the info will have to try them this weekened.

11-19-2001, 09:24 PM
hey dick did you try it? how was it? :D :D :D