Did your last wild duck dinner taste fishy or muddy?
If so, here's a cooking trick to rid your duck of those undesirable flavors:
- 1 duck
- 1 lemon (sliced into chunks)
- 1 onion (sliced into chunks)
Or alternative ingredients:
- 1 duck
- Milk (to cover fowl)
Once your duck has been plucked, flamed and cleaned, place the lemon and onion
(previously cut up in smaller pieces) inside the fowl. Place the stuffed duck into a
cool storage area (cooler or refrigerator) for approximately 24 hours. Then remove
and discard the onion and lemon chunks. Voilà ...it is ready to cook.
Alternative: If the onion and lemon are unavailable, try soaking the duck in milk
overnight (never use a metal container; I like to use a plastic bag).
Method 1 (skewer or spit)
- 1 duck (dressed)
- Salt, pepper and spices to taste
For us, roasted duck is the primary choice. Since an oven is impractical during a
camp out, we use a skewer or spit method over the fire. It is a slow and careful
cooking process which will yield some of the best eating.
Method 2 (Dutch oven)
- 1 duck (quartered)
- Oil (to coat bottom of Dutch oven)
- 1 cup of liquid (wine, water, beer etc.)
- Salt, pepper, spices to taste
- Brandy (optional)
Another way to cook duck is to use a Dutch oven. Start by sauteing quartered pieces
of duck using available fat, grease or oil until they are brown on all sides. If you know
how to flamb? with a brandy, do it now. Then pour a cup of liquid ( dry red wine, a
soda pop, water...) over the duck and cover. Let it cook slowly for half an hour. Turn
the pieces around and cook again for fifteen minutes (baste all pieces each time they
are turned). Repeat turning the pieces after ten more minutes. A sauce can be made
separately which will coat the duck at the time of serving.
Wild Duck Recipes
Copyright © 1998, 2004 by J. P. Monteran. All rights reserved.