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!

  • Posted by: DebJ
  • December 24, 2010
  • 814 views
  • 3 Comments

3 Comments

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aargersi
aargersi December 24, 2010

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?

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DebJ
DebJ December 24, 2010

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.

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pierino
pierino December 24, 2010

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

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