Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Duck cooking technique

Old 10-17-2021, 04:16 PM
Fork Horn
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Join Date: Oct 2015
Posts: 336
Default Duck cooking technique

So, I cooked the duck I took on the 16th today. The duck before processing weighed 2.2 pounds. I ran into problems with pinfeathers, so I skinned it and cut the breasts and legs/thighs off. I also took out the neck, heart, liver, and gizzard. I like to make gravy out of them.

I brined it in the following solution, 1/2 gallon of water:1/2 cup coarse salt:1/2 cup brown sugar. I brined it for 6 hours. After brining, I fried the breasts and legs/thighs in butter. When it reached an internal temperature of 165, I took it off the heat.

Then, I ate it with some mashed potatoes and duck giblet gravy.

BEST wild duck I ever had!

Then, this happened, it was funny:

Thats all. It was a delicious duck!

jnicholes is offline  

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