Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Merry Christmas, all!

I have some wild duck (two whole ducks and two whole breasts) and was planning to braise them in pinot noir w/ some dried Herbs de Provence. I've made this quite a few times using domestic duck legs but haven't cooked wild duck before, so I'd appreciate any tips. Thanks a lot!

asked by DebJ almost 6 years ago
3 answers 628 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 6 years ago

I have never made wild duck but I know that when we have cooked other wild birds a good soaking in milk first heps reduce the gaminess. I would up the amount of herbs / aromatics too - are they fat like their dometic counterparts or do you need to add some fat as well?

D640141f 822f 4a52 856d b12de6fadb9f  dinner
added almost 6 years ago

they don't have the fat that domestic ducks do. Can't bard them w/ bacon or pork fat b/c one of my guests keeps kosher. The milk bath sounds like a good idea.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Whatever you do, hold some back for cassoulet. It's that time of year.