Prepare Newly Acquired Duck

Prepare Newly Acquired Duck

Birds make for good eating, all right. Most people have experience with roasting or otherwise cooking chickens and maybe even turkeys thanks to their popularity during the Thanksgiving holiday. What about duck? Preparing a newly acquired duck, a fresh one that was just shot down and not some frozen bird from a grocery store, takes a bit of time. It also takes knowledge of what to look for when dressing your duck. The process has a clear beginning, end and middle though, so let me walk you through it and tell you a bit more about preparing duck.

For starters, look to other birds. If you’ve never had cashew chicken before, it’s something I recommend you try. Adding the right food item to your duck while it is cooking can seriously enhance the flavor and elevate the quality of your meal. Me, I like to use orange slices under the bird and some ground zest to sprinkle over it. The citrus fruit’s acidity helps to cut through the fat, so to speak – duck is some of the fattiest poultry as far as I’ve seen; there’s a lot of grease when you cook one.

I’ve cooked plenty of ducks too. My husband is a hunter and he utilizes a rangefinder for hunting for the best duck. Click to investigate about rangefinders. Even with those tools and his years of experience in hunting duck, the birds he brings home are still fatty, greasy things, so the oranges really help with that. At least, they help when you’re roasting or baking the duck. If you’re cooking over a grill, it’s a bit more difficult to add these things, since they’ll pretty easily fall through the grating separating your meat from your heat source.

As for that, if you prefer to grill, then I would recommend cherry wood chips or chunks when grilling your duck. Cherry is sweet but has a kind of dark flavor to it – its taste is very different from that of mesquite chips. Cherry wood also makes plenty of smoke, unlike some other wood types that you can burn and burn and you barely get a puff. It will saturate your duck meat like few other wood types can. If you’re going to grill it, you should do a little precooking in your oven anyhow, since grills are great for preparing bits of meat but not so good when there are lots of bones involved.

Going back to the baking and roasting for a moment, don’t forget that you can stuff a duck just like a turkey. Once the giblets have been removed, feel free to stuff the body cavity with broken up bits of bread, maybe some sage or thyme for seasoning to really bring out the duck flavor, with just a couple water chestnuts sliced or chopped into itty bitty, unrecognizable pieces. You’ll know what they are when you bite into them of course, but you don’t want large pieces of chestnut to dominate the stuffing.

Certainly, there are other good ways to prepare a duck. These are just some of my favorite cooking methods and additions. Do you have a favorite way to prepare duck or other poultry?