January 02, 2018 • 2 min read
By Scott Leysath
There was a time when I thought that game was muttony, livery, and chewy. As much as I enjoyed spending time in the woods and on the water, I couldn't quite understand how some people actually preferred the taste of game over commercially raised beef and pork. The term "gamy" seemed appropriate. Attempting to cover up the taste of my harvested game birds, I soaked them in powerful marinades for several days, for the sole purpose of disguising the flavor of off-tasting wild meats. As it turns out, the way to prepare great-tasting game birds is quite simple.
Keep Game Birds Cool
It starts as soon as you get home. Leaving whole birds on the garage floor for several hours is a bad idea, especially if the garage temperature gets above 40F. The "danger zone" for any meat is between 40F and 140F. That is when bacterial growth spreads rapidly. Make certain that your game is cleaned, cooled, and refrigerated as soon as possible.
Always Brine Ducks and Geese
Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat. After brining, simply pat down the ducks or duck parts, then give them a good rub with olive oil, salt, and pepper. Go easy on the salt, however, because the brine adds salty flavor to the meat.
Basic Brine
- 1/2 gallon water
- 1/2 cup kosher or any coarse salt
- 1/2 cup brown sugar (optional)
- 1/2 cup pickling spices
Heat 2 cups of the water in a saucepan over medium heat. Add salt, brown sugar, and pickling spices. Stir until the salt is dissolved. Add this mixture to the remaining water and cool completely in the refrigerator for at least 3 hours before soaking the duck or goose meat.
Avoid Powerful Marinades
Be mindful that marinades should enhance, not disguise, the flavor of game. Olive oil, garlic, herbs, seasonings, and perhaps a splash of wine or vinegar will make the flavor of the cooked dish come deliciously alive. Marinate puddlers for a few hours. Darker-fleshed divers and birds that tend to be a bit earthier in flavor should be marinated for several hours and up to a day or two. Ducks that have been brined and marinated will be moist, tender, and mild in flavor. That is, unless they are overcooked.
Adjust Heat Accordingly
Sinewy leg and thigh sections are best cooked at a low temperature, about 300F, for several hours. It takes time for tough meat to become tender. Breast fillets are cooked quickly over high heat. How you cook your ducks is entirely your business, but do keep in mind that the longer a duck breast is cooked past medium-rare, the tougher it will be. One notable exception: when braising or stewing the meat, you should let it cook for several hours, until it falls apart.
FAQs
The short answer is: Experts, like folks at the USDA and FDA, say it is not appropriate to cook any poultry to a temperature under 165°F without increasing the risk of foodborne illness and it really isn't ok to eat rare duck breast for the same reason.
Why can you cook duck medium-rare but not chicken? ›
And because duck is a migratory bird that evolved to use its breast muscles, they are structurally different than those of the chicken. They are, as mentioned above, steak-like and rich when cooked to medium rare, not squeaky and rubbery like undercooked chicken.
Should you soak duck breast in salt water? ›
Large, whole birds like mallards should be brined for at least 12 to 15 hours. Twenty-four hours in a brine won't hurt them, but beyond 24 hours, they'll get a bit too salty. Duck breast fillets can be brined for six to 12 hours. If you're short on time, just a few hours in the brine will always help.
Why is duck okay to eat pink? ›
According to the FSA, duck requires cooking until no sign of pink remains, just like chicken. The campylobacter bacteria is found in seven in 10 chickens, says the agency, which makes 280,000 people ill each year – levels in duck meat are “not dissimilar.”
Is duck an unhealthy meat? ›
Duck meat is healthier than red meat.
Duck meat is rich in iron and protein like beef but is leaner and has fewer calories like its poultry counterparts. Plus, duck fat is healthier with less saturated fat and more omega-3 fat than beef.
How is duck supposed to be cooked? ›
The USDA recommends 165°F (74°C) internal temperature for all poultry. But because duck is not a common carrier of salmonella and its meat is more akin to lamb or beef, Hank Shaw, author and chef, says that “Rare-to-medium is the mantra” when it comes to duck breast.
How long do you cook duck for? ›
Roast (whole duck: 2 ¼ hours for ducks weighing 1.75-2 kg, 2 ¾ hours for ducks weighing 2.5-3 kg; breasts, 30 mins). Dry fry, grill or barbecue (3-4 mins on each side).
Can you eat duck eggs? ›
Duck eggs should not be eaten raw or lightly cooked. Only eat duck eggs that have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen's egg, and therefore needs more cooking time.
Why do you pour boiling water on duck? ›
The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin.
Why do you soak duck in milk? ›
Soaking ducks in various liquids is a common “cure” for the taste that seems offensive to many. Some soak duck breast in milk, wine, bourbon, salt water and probably a bunch of other stuff.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
Can I eat duck raw? ›
The Dangers. Risk of Bacterial Contamination: Raw duck, as with any raw meat, can harbor harmful bacteria like Salmonella and Campylobacter which can cause illness in both dogs and humans handling the food.
Can dogs eat duck? ›
Yes! Duck meat is a great source of protein, and it contains many other health benefits. Your dog will love it! Protein is a requirement in all dog's diets.
How come duck can be eaten rarely? ›
Since duck has dark meat and tight muscle fibers, these muscles are often cooked much like beef for tender results. When properly handled, duck can be served pink. A duck breast that is cooked well done will be too tough, as opposed to being cooked to medium rare.
Can you eat a normal duck? ›
Ducks are popular in many cultures for their eggs, feathers, and meat. They have been domesticated for these items for at least 4,000 years. Like chicken and turkey, duck is a type of meat called poultry. Asia has the largest demand for duck products and poultry.
Can you eat duck eggs over easy? ›
Specifically, it is advised that: Duck eggs should not be eaten raw or lightly cooked. Only eat duck eggs that have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen's egg, and therefore needs more cooking time.
Do old ducks taste good? ›
Why do we hang/age waterfowl? Texture and Flavor. As time passes, natural enzymes break down the tissue and tenderize as well as add a savory and desirable flavor to the flesh!
Can you undercook duck legs? ›
You can undercook a duck leg, but you can't overcook it. Like beef chuck and pork shoulder, duck legs are well-exercised muscles that take best to slow cooking. And also like those other meats, duck legs are tender, rich and comforting when you treat them right.
