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Thread: Tenderizing Duck Breast

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    I left it in the slow cooker a bit to long and the result was somewhat tasty but over cooked. I'll have to cut back the cook time next time.

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    I find wrapping the duck meat in bacon helps tenderize the meat. It gives any wild meat an amazing flavour.
    Mattman

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    best way to have melt in your mouth duck is to cook rare ......fleshy in the centre

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    this is a great idea. i tend to like my duck breast pan fried, but ill definately try this. maybe its crazy but i think ill try this with some goose meat. a little bbq sauce, worchestershire sauce, cayan pepper, and bourbon whisky and you got yourself some delicious pulled goose!

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    also i forgot to say the way i do duck meat. ill let it sit in garlic oil (made by presidents choice) for a day or so in the fridge. ill take it out and season it, usually with some sort of poultry spice. ill heat up a pan smoking hot and throw the breasts right in for about 60 seconds a side and serve. the most tender duck meat you can find! delicious! also i just saw a great duck recipe on wild tv with caramelized maple syrup and balsamic vineager as a garnish. definately something to pursue.

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    Quote Originally Posted by duckbnot View Post
    What is the best way to tenderize duck breast before cooking?
    12 gauge usually does a good job...
    Learn all you can about nature. What we don't understand, we fear and what we fear, we destroy.
    Teach a young person to hunt and fish, after all, someone taught you.

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    Pluck the duck whole, season accordingly, stuff with oranges ( rind on ) and onions. Place breast down I'm roasting pan in fridge and pour about 2 inchs of tropicana orange juice into the pan. Let marinate in fridge 24 hrs. Prior to cooking pour out the blood soaked juice and replace with fresh ok, cover pan with foil roast for 2.5 hrs breat down in juice at 225F. Uncover turn breast up and roast for 30 minutes breast up sticking out of the juice to brown up the skin n breast.

    Serve duck n sauce over a bed of white rice.. You will have the most tender tastiest duck of your life.

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    Default Tenderizing Duck Breast

    Check out the Delta Waterfowl site. They have lots of great recipes for cooking waterfowl. I'm going to try the recipe that uses cream cheese and peppers.
    http://www.deltawaterfowl.org/

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    I don't find duck that tough though I have had some very tough goose. I find the taste excellent and don't try to cover it up but have on occasion done the bacon wrapped thing but I also cover in foil to keep moisture in. My bud insists on cooking us goose every fall when he gets some and he does it on the bbq and they are tough and rubber. He has good intentions but man his own brother didn't want to eat it lol. Personally I love the slow cooker but I use a lot of carrot celery onion and potato, I find the veg give off a lot of moisture but of course you can always throw in some bacon(recommended) as everything goes with bacon.

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    Newtons method is the best.
    I cut the meat off the bones.
    Leave it in the fridge for 4 days and them freeze it for eating in the winter.

    Four days is plenty to make a tender mallard.

    Marinading and soaking in various fluids is Not neccesary.

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