We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
There are two edible parts of a duck, whether wild or farm raised: the breast, and the leg and thigh.
Some people like to roast the whole bird, but I prefer just to remove the breast and the leg, and then use the carcass for gibier or duck stock.
Duck breasts, generally, are cooked by scoring then searing the skin side in a hot skillet for a few minutes, sizzling the meat side briefly, then roasting at 400 for 5-10 minutes. It should be rare-medium rare. (I once ate a whole raw, warmed Bluebill. Sushi. Wasn't too bad, but a bit fishy. I wanted to take "rare" to the limit.)
Then comes the sauce. Here are a few of my favorite ideas:
Being a lout I think bacon improves everything. I love mallard breasts wrapped in bacon, quick roasted at very high heat in an uncovered pan so they'll sear and brown and bacon will get crispy while the breasts are rare inside. Herb and marinate as you wish but ... bacon.
Sometimes I roast the wild breasts with a domestic duck. It betters the flavor of both.
I only have time for about a week of hunting a year. This year I spent it elk hunting and I have no ducks, or geese, or pheasant or grouse or...
I was told that 'shallots' were somehow
better than ordinary and cheep white
Well, though expensive, I didn't get the
I accidently let a steak dehydrate in a
paltry marinade, then added some water and
some Himalayan salt and a little raw cane
sugar. Despite the 'air dried' edges of
this steak, the water, salt and sugar
repaired the situation.
After 'fridge'drying and rehydration
with water, salt and sugar and mere
minutes on the grill: one of the most
deliscious steaks I've ever eaten.
I'm contemplating a stock derived from
such a 'neglected' piece of beef and
raw pineapple as the only 'marinade'.
If no one minds, I've eaten many a steak
that has never seen a spark of fire: pure
raw meat marinated in raw enzymes and
salt or sugar or salt and sugar and enjoyed
perfect satisfaction of palate and no
God Bless the stomach. Stronger than
dynamite. God bless meat. good eating.