Work mate gave me a whole lot of duck breasts. Found some good recipes on bite nz. Thought I'd see how you guys do it
I thought I'd try butter chicken, peking duck, Chipotle duck.
Any suggestions?
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Work mate gave me a whole lot of duck breasts. Found some good recipes on bite nz. Thought I'd see how you guys do it
I thought I'd try butter chicken, peking duck, Chipotle duck.
Any suggestions?
cut breats into chunks...mouthful size...coat with beer batter (as per edmonds cook book) and quick fry in hot pan.....delishimo.
I'll tell you my secret duck and venison recipe.
You will need:
Some backsteak cut into inch thick medallions
Duck breasts
Butter
Garlic
To prepare:
Cut the duck into bite sized pieces
Cut the back steak into medallions and fry in the butter for 1 minute per side then serve with a knob of butter and some chopped garlic
Throw chopped up duck breast out the kitchen window for the dog.
Easy
Philistene!!!!!!!Quote:
Originally Posted by Ryan_Songhurst
Breakfast recipe........Slice breasts into 5-6mm thick slices.(approx)
Pan fry in butter, when cooked,tip into saucpan and deglaze pan with a cup of boiling water, scrape the bottom and then add water etc into saucepan.
Pan fry bacon slices in pan and deglaze pan with water and add bacon etc to saucepan.
Simmer for 15mins on low heat then thicken with a bit of flour and water.........
Serve on fresh Vogels bread (toasted)
Tastes similar to liver and bacon, but much better.
( If you come across any shot holes in the breast, follow the hole and extract any shot you may find. It will save on dentist bills)
Cassoulet
I always enjoy simply frying duck breasts on the pan that have been coated in panko breadcrumbs (using lot of butter of course), lid on top of pan helps cook meat through without burning outside.
Goes great with kumara mash, runner beans and a little hickory sauce.
Sear them whole, once medium rare or rare slice thinly and put into salad, curry or what have you
Cheers. Will have a look at the cupboard and rustle something up
1" chunks, wrap in bacon (fatty) and cook in butter
ooohhh now thats got me thinking...duck tit mc nuggets cordonblue.....hmmmmmmmQuote:
Originally Posted by gonetropo
i usually (though someone will call me a heathen) stick a bit of stinky blue cheese in there too.Quote:
Originally Posted by Micky Duck
I had a interesting dinner served up last week. The missus when I got home said i've defrosted some Veni tonight for some steaks to have with the salad and couscous.
Ok I thought - two nice looking medalion sized steaks looking at me. "Do you mind cooking them, as I know you like yours quite rare compared to mine? I've already dusted them in the Morrocan rub you use"
Fair enough, so dutifully cooked them up in the fry pan - amazed at my knifework that I'd obviously cut those to an almost identical size... Cooked and sliced into nice cm wide pieces for the meal.
Sat down to eat and and a few bites in, mmmm yum damn this Fallow tastes nice, then- CRUNCH - OOOOOH what the %#$& was that...
You guessed it 2 pieces of steel shot identified the real origin of those perfectly cut steaks.
Hmmm glad there's more than a few more of those fallow steaks in the freezer - shows anything tastes good if you cook it well in enough Morrocan rub.
CD.
Mix fresh ginger and plum sauce
Marinate 1-2 cm slices of breast in mix overnight in fridge
Bbq/fry to your taste of deadness
Serve with crispy noodles and fresh salad
I can make parries edible, so you should be OK with duck ducks.
https://www.nzhuntingandshooting.co....-parrie-48306/
my go to/all time favourite way to do a whole duck is this
cook a corned beef in crock pot...golden syrup on top etc etc...yumho and mustard sauce just tops it off nicely..cold stuff awesome for sammis...however I diverse.... take your hot corned beef out of crock pot and carve for your good lady...eat your dinner like a good chap,maybe even do dishes THEN get frozen duck from freezer,take out of bag and plonk it holis bolis in the crockpot till containing the juices/water you cooked corned beef in...add a little more water if its not enough to cover duck.put lid on and forget about it...next morning as you head out door for work flick switch onto low and forget about it...by the time you return from work it will be falling off the bones,you will need a holy serving spoon to remove it from crockpot.... simply devine and any left over mustard sauce isnt bad with it either...parrie works like this....
I have some cranberry sauce. will give it a go!Quote:
Originally Posted by Boxton
Cooking now.
Will report back later
https://uploads.tapatalk-cdn.com/201...0ddd514f8b.jpghttps://uploads.tapatalk-cdn.com/201...1c75264902.jpg
you lost me at plum sauceQuote:
Originally Posted by Micky Duck
Gotta try this one , mate cooked me up a feed this year , its so simple youd think it wouldn't work , put 4-6 breasts in a oven bag , put dollops of marmalade ontop & smear over , put in oven with a finger size hole so the bag can vent on 160 for 1-1.5 hrs , simple & bloody good , the marmalade melts & turns into a liquid .
no plum sauce in my cooking bud?????Quote:
Originally Posted by gonetropo
I cooked up a few last night. Turned out really well. Bit gamey but I like that.
Trying a honey soy garlic marinade tonight
The only good thing about steel shot is its easier to find. Run a magnet over your duck and you find them pretty quickly.Quote:
Originally Posted by Allgood
Yer, well I can see the need for a lot of spices to boost the flavour of the duck up as in AKL they are flat ready for pizza on the road or stuffing down lots of stale bread, oven ready?. Now if they are not doing that to add flavour , :XD:, they are making like seagulls and eating crabs on the mud flats to get that lovely seabird flavour. If you want the good taste get a Pukeko!!!!.
Everyone says a boiled rock is better than pukekoQuote:
Originally Posted by homebrew.357
I shot a young mallard recently and the breast was about half the size of an adult. I took the legs as well.
Sliced the breasts 5mm thick & cut slits in the legs. Marinate in garlic, soya sauce, a pinch of turmeric and pepper. Chopped onion fried until golden brown, add duck slices and fry on high heat until the duck meat changes colour and the center of the slices are medium rare.
Delicious.
Everyone is wrong. My grandfather used to say stuff like that, as he boiled beef and cabbage into a shapeless, tasteless mush.Quote:
Originally Posted by Russian 22.
As for the duck breasts, slice them across the grain into 5mm thick schnitzels and soak in port and chopped coriander before a VERY quick fry in butter as hot as you can get it without burning. Serve on mashed potatoes with creamed leeks, pouring the jus from the pan over the duck and potatoes.
Another simple go to is to slice and dice into mouthful sizes, cover in coat n cook (you get it from the supermarket and its in a blue box) then fire up the deepfryer gool it until you get crispy duck nuggets.
And enjoy with your favourite hot sauce. Plum sauce works a treat too.
Soak in milk the night before to remove some of the gamey flavour if you want too
anddont forget to feed some quietly to the Vegans next door little chap ya doing the poor little bugger a favour