Duck seems to be one of the foods that most people only think they can get at a restaurant and they would never think of cooking it at home.
Why do you think that is? well I think it’s because most people are quite intimidated at the thought of cooking game food, that it is most likely to difficult to cook properly or that it doesn’t taste good.
This is quite silly in my opinion because duck is just another bird, like a chicken or turkey, and it’s honestly quite easy to cook.
Duck is usually available at most supermarkets and any good butcher worth anything will carry it in there shop.
Duck doesn’t have to be scary and in this post i’ll tell you how to cook it properly. The key is to cut a criss~cross pattern in the skin of the duck so the fat can be rendered out.
Also Duck breasts are at their most delicious when they are cooked to an internal temp of 125-130 which is medium rare.
Being a game food Duck can be cooked differently than cooking chicken or turkey, because it’s actually a red meat and as with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside.
I’ve used my duck in a spinach salad with balsamic thyme dressing, peach slices, almonds, and dried cherries.
It was Delicious and my husband and I both loved it!
Maple glazed duck:
1/4 cup maple sugar
1/4 teaspoon salt
1/8 tsp pepper
1 tsp onion powder
4-6 tbsp maple syrup
- Preheat the oven to 400. Score the skin of your duck in a criss-cross pattern, about a half inch apart, being careful not to cut through to the meat. Season the duck with the maple sugar salt,pepper, and onion powder.
- Heat an oven safe skillet to medium with 2 tbsp of olive oil in it. It is important not to get the heat too high, because you want to brown and crisp the skin and render most of the fat without burning the skin or overcooking the meat.
- Put the duck breasts in the hot pan skin side down. Once you start to see some fat rendering, move them around a bit. Check periodically – the skin should be slowly turning deep golden brown.
- Once the skin is brown and crispy and glorious, flip the duck over and drizzle the maple syrup over it to create a glaze. place the pan in the oven. After about 5 minutes, re~spoon some of the maple syrup glaze from the pan onto the duck, then place it back into the oven for about 5 more minutes (depending on the size of your ducks) -Check for an internal temp of 125-130 which is medium rare which is duck breast at its most delicious.
- Make sure to rest the duck for at least 5 minutes, 10 is better, before slicing.
To make the salad:
Step 1: choose your greens I used spinach!
Step 2: choose your toppings I used sliced almonds, dried cherries, fresh peach slices, and of course the glorious maple glazed duck!
Step 3: choose a dressing I used a balsamic thyme dressing.
Step 4: assemble everything in a bowl and enjoy!