Gadwall, Or Other Ducks

My friend with the pheasants and partridges took his son out on a shoot and he came back with a mallard and a gadwall (best not tell Derek!)

I chose the gadwall. They are not uncommon around these parts, pretty in an understated way with a quack like an upper class fart.
Problem is I'd never cooked duck before. A friend has the most luscious recipe but it involves roasting them and constantly basting them in goose fat, which I didn't have.

He'd plucked the breast but gave up before doing the rest of it. I tried what I do with whole pheasants, slit the skin and cut out the breasts and roasted them wrapped in bacon. Most of the fat is actually in the skin which in retrospect I should have left on. Also I did them at Gas Mark 6 and should have done them at 5 or less for longer, so they turned out somewhat dry, but tasty nonetheless.

Anyone got a good recipe for duck, in case he gets any more?

"Anyone got a good recipe for duck, in case he gets any more?"

Haven't eaten duck in years ... I'm sure there are some great recipes ... (surfs net)

Thought this recipe looked good - what do you think?

http://www.gressinghamduck.co.uk/recipes/duck-and-cabbage-balti

All the best Jan

http://alldayidreamaboutfood.com/2014/04/seared-duck-breast-salad-with-raspberry-vinaigrette.html

http://alldayidreamaboutfood.com/2014/05/crispy-duck-legs-with-braised-vegetables-paleo-low-carb.html

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=298826

haven't tried any of these, haven't been able to eat duck since i watched my dad pluck one as a kid, he quacked as he plucked each feather, ducks are too cute to eat,
visit my website www.onlycruelbastardseatduck.com

uncle loved duck . i find it too heavy . sort of greasy . isnt aylesury duck a well known dish . but i dont know recipe . you know how long to cook it .

Andy

Just looked at the recipe links you've given and my favourite is the second one which features duck with all those lovely vegetables and net carbs only 9g




Sharon

I can remember my dear Dad talking about Ayesbury Ducks but I'm not too sure that you can get this breed anymore ... have a read here
https://en.wikipedia.org/wiki/Aylesbury_duck

It does seem as if Gressingham Duck Brand is the current top seller but perhaps Chris or Derek (or someone else) may know more?

Interesting topic - thanks

All the best Jan

To my knowledge I've only eaten domestic-type duck before, mainly some mallard breed or hybrid. I suspect like other game the wild ones are significantly less fatty. The Gressingham recipe used the skins which in retrospect I should have done. In future I'll probably stick with the pheasant or partridges, I know how to deal with them. I'll save the duck for when someone else cooks them!

... I'm convinced Gressingham have some sort of campaign on at the moment ... because their brand seems to be in every shop I go to, and it's most noticeable! I feel as if I'm being stalked by a duck LOL

However, I still haven't bought any ...

Has anyone else tried it?

All the best Jan

Jan1 wrote:... I'm convinced Gressingham have some sort of campaign on at the moment ... because their brand seems to be in every shop I go to, and it's most noticeable! I feel as if I'm being stalked by a duck LOL

However, I still haven't bought any ...

Has anyone else tried it?

All the best Jan

I have Jan and TBH I found it to be lacking in flavour compared to wild duck that I'd eaten in the past...Could explain why the Gressingham brand alway seems to be on offer in the supermarkets perhaps

Sounds sadly typical of all other "commercial" food

Probably grain-fed ducks lack health and nourishment like grain-fed people. We have one of the big Bernard Maffews factories just up the road. No-one I know works there or eats their products, strange that.