Recommendations on cooking Black duck?

12gauge · Post by **12gauge** » Wed Dec 24, 2014 9:56 am

So after a significant number of trips over the last few years, I finally got my first Black duck today.
I usually do the wandering whistler ducks in taco seasoning, which I like, but I wanted to do this one differently.

Any suggestions?

(The bird is filleted, so no skin)

olfart · Post by **olfart** » Wed Dec 24, 2014 10:43 am

Usually drink 'Black duck' (Emu Bitter) icy cold.

madmortimer · Post by **madmortimer** » Wed Dec 24, 2014 12:31 pm

12gauge wrote:So after a significant number of trips over the last few years, I finally got my first Black duck today.
I usually do the wandering whistler ducks in taco seasoning, which I like, but I wanted to do this one differently.

Any suggestions?

(The bird is filleted, so no skin)

I'm not going to be too helpful either 12gauge, the last time I prepared black duck, many years ago, we roasted it in a lightly floured oven bag. Nice and tender. The next day we all had the same story, the galloping sh*ts!

CharFin · Post by **CharFin** » Wed Dec 24, 2014 4:20 pm

I used to do the whole duck as a slow cooked pot roast. Stuffing, herbs, orange slices, and a bit of bacon on top, (bacon fat stops it drying out too much). Delicious when the meat is juicy and just falls off. With fillets you could do something similar or you could slice it thinner and crumb it like a snitzchel which I find not too bad for magpie geese.

shaggs · Post by **shaggs** » Wed Dec 24, 2014 4:54 pm

same as any game meat,keep it rare to keep it tender

Here's a few http://www.fga.net.au/duck-recipes/w3/i1045020/

12gauge · Post by **12gauge** » Fri Dec 26, 2014 10:19 am

Thanks for all the tips and the link, everyone. I would like to try a roast with bacon and orange.

Ended up going with making it into enchiladas with a 50/50 mix of duck and goose breast meat diced. Wanted to go with something I knew would work because I was feeding it to a guest!

Seastorm · Post by **Seastorm** » Fri Dec 26, 2014 2:58 pm

Camp oven , whole birds, with an inch of slowly boiling water, for a few hours , keep the water from drying up till the skin splits open, brown for 10 mins tops in 5mm water, then flour in and make your gravy out of the bottom of the pot…don't get drunk and forget to check every half hour or so!!!!!

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Recommendations on cooking Black duck?

Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?

Re: Recommendations on cooking Black duck?