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 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
3 answers 752 views
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added almost 8 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?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

DebJ
added almost 8 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

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

added almost 8 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)