usually ill just cook the breast in a skillet til its brown with some seasoning but the wife dont like it like that im trying to figure out different eays to try cooking it so the old lady will like it more any tips or recipes would be appreciated

beat the Duck breast then marinate in tonys and Italian dressin, stuff with cream cheese and jalapenos, onions, roll it up, wrapped in bacon, and then bbq till the bacon is crispy

Depending on what kinda duck


A little tonys and garlic powder and sear it on the grill --- cook medium rare

Thanks guys il be trying that out tonight.

BEST DUCK RECIPE IN TEXAS: Find a nice cedar plank (preferably fresh), put each breast longways along the plank, 2 inches apart. Squeeze some fresh lemon on the breasts and rub each with 1 tblspn paprika. Wrap the breasts and plank in foil and put them in the fire coals for 20 min. Take it out, open foil, put fresh veggies in foil, close it up and put it back in the fire for 10 more min. Afterwards, take it back out of the coals, open up the foil, take out plank and meat, throw everything away and eat the board. This recipe also works well for buzzard. The only wild duck I have ever actually enjoyed was cooked by some of our coon ass friends at their duck camp 40 minutes boat ride from Venice. Duck gravy, duck gumbo, duck for breakfast, duck lunch, and duck dinner.

Probly. I was eatin' so much duck that weekend I don't even remember all of it. I probly ate duck cereal and drank duck beer.

The only way I used to would eat it is on the grill stuffed with cream cheese, peppers, and wrapped in beacon, until now. I'll take the breast and cut them into strips about the size of my pinky finger and then let them soak in water in the refrigerator for 2 or 3 days changing the water out everyday, I try to get as much blood out as I can. Then put your little strips in butter milk for a few hours before you get ready to fry it. Now it's time to season it,I use season salt, little lemon pepper, cajun southern flavor, and Tonys, then I batter it with Zatarains chicken fry and drop in a deep fryer on 375 for maybe a minute or so, these small pieces cook really fast and will get tough quick. Now cook you up some rice, homemade tomato gravy, biscuits, and you got some fine eating

That sounds good. Ive done similar before. A-1 steak sauce tastes good as a marinade on little strips too. But its hard to beat the stuffed breast. I could almost eat my fist while chowing on that. Lol

Get your skillet hot, toss in 2 tbsp butter, add trinity (sliced, not chopped) (onions, green peppers, garlic and celery). Simmer that until lightly golden. Toss in chopped slices of bacon and duck breasts or duck slices. Cook each side for a couple minutes. Season to taste. Plate and serve. Takes about 10 minutes.

This is best with teal!! Stuff with pepperjack cheese and a piece of jalapena pepper wrap in bacon pass in flour and deep fry !! Fry it medium

substitute duck breast for chicken in most Stir fry recipes. I really like Kung Poa duck in a scratch recipe.. You'll need a really good cast iron wok.

gauranteed the best ......cube the breast and season with tony's no salt (white can)...skewr with jalaopena,onion,bell pepper....and here comes the secret...pineapple chunks...place the chunks next to the breast for best results..and grill over med heat...promise you will love it....

X2 - on the kabob - you can do 3 or 4 different styles all at the same time
the pineapple and also the red bell pepper bacon wrapped are some of my
favorites for sweet and the pepperjack and jalepeno for the fire....

We also do the cream cheese stuffed jalepenos on the same stick too....

As I'm sure most here know, the secret to good wild duck breast is to handle it properly prior to cooking and then cook it like a high quality steak. It has to be nicely charred on the exterior and medium-rare inside. This requires well controlled, high heat.

What I like to do with duck is to clean it immediately (don't let it sit in the bed of your truck all day) and completely remove all clots, feathers and pellets. Remove breast meat and stock pile hind quarters for confit.

Soak duck breasts in fresh, ice cold, lightly salted water, changing frequently until all traces of blood are gone. Brine breasts overnight in a medium salt/sugar brine. I like to use about 3/4 gallon of water, half a cup of canning salt and a quarter cup of sugar. Remove from brine and rinse one final time in fresh water.

Dry completely, brush with duck/goose fat if you can get it (lard, peanut oil or similar can be used in a pinch) season with your favorite seasoning blend and allow to rest for a little while. Grill or pan sear quickly over med/high heat until no more than medium rare. Breasts will carryover cook a couple more degrees. Slice breasts thinly on bias and place on top of a bed of wild rice and top with sherry/peppercorn cream sauce or similar. Pairs well with duck fat roasted root vegetables!

Handle your duck this way and I promise that even the most die hard duck hater, seasoned by years of eating grandpa's liver-tasting crock pot concoctions will beg you to make it again. Heck, it might even make your girl tell you that you need to shoot more ducks!!!

Links to some helpful recipes;
Peppercorn Cream Sauce
http://www.foodnetwork.com/recipes/alto ... index.html
Roasted Root Veg
http://www.foodnetwork.com/recipes/food ... index.html
Duck Fat Vendor (just buy some, it's worth it!)
http://www.gatewaygourmet.com/graisse.htm

thanks guys ive tried some of these already and she hasnt turned any of them away yet so keep em coming hope yal dont mind im writing em al down and saving em for this coming season. and fowl that recipe you just posted sounds amazing really simple. im gunna try that one later.

Soak in saltwater, cut in strips, marinate in steak marinade for a day. Cook down onion slices in butter, throw duck meat in, scald the outside but don't overcook.... Then serve as fajitas.

I take my duck breast and place them in a ziploc soaking in soy sauce overnight, take them out the next day, put steak seasoning (I usually use Tony's) on them, wrap them with bacon, then I put them on the grill. The guys at work that don't like ducks will eat these. It will not matter what kind of duck either, I let the guys at work do the taste test. I had teal, mottled duck, scaup, and even some spoony's. Other than the size, you couldn't tell the difference.

Duck Poppers:
Marinate duck breast slivers in Dales Sauce or Honey/Garlic/Soy/p-nut oil marinade.
Split and clean out Jalapeno peppers.
Fill each pepper half with about a 1/4 inch of cream cheese
press marinated duck breast sliver into cream cheese
Wrap each duck/cream cheese/jalapeno half in a half slice of bacon, rolling it shut as you wrap it.
hold together with a tooth pick.
Grill until duck is just rare, preferably over charcoal.