Wild Duck is a common item here in South Louisiana. To me
preparing a wild duck for cooking is as important as the cooking
itself. There are a few things in preparing wild duck to help subdue
the wild taste and are described below.
I prefer the duck breast as opposed to the whole bird; that's me.
Cut the breast away from the bird trying to get as much meat off
as you can. Cut out all the BBs you can get to. Rinse and put the
meat in a zipper bag with water and about a tbs. of salt. Put in the
fridge about an hour. This will help bleed the meat a little.
Dump the water, rinse and add milk, seasoning and 2 sticks of celery
cut in 4. Allow to sit in fridge overnight or at least 6
When ready to cook, dump everything in a colander and rinse.
Season the duck and you're ready to go. You can also prepare a
liquid marinade and put it back in the zip bag and back in the
fridge for a while.
Now remember, ducks are best with something sweet. Apples,
peaches, cherries and sweet potatoes are some possibilities. I've
never tried it but brown sugar is used in some recipes. Duck meat
has no fat in it so by nature it's dense and dry. Knowing that,
always remember to keep the meat moist. Cooking time depends on the
age of the birds so start early just in case.
Cooking methods are just a few such as baking, grilling and
braising in a little gravy.
Baking and grilling are about the same as far as
preparation goes. Stuffing the breast with garlic and other
seasonings works good along with small pieces of bacon fat. Wrapping
the meat with bacon is common. Slice the bacon in 2-3 strips, thinly
slice an onion and put them over the breast, then, wrap it with the
bacon to hold the onion in place.
If you're baking the meat brown it a little in a skillet,
add water to deglaze and put it all in a black iron or other pot
with onions and celery and bake at 350 until it's done, basting
frequently. Be sure to keep some water in it and once the meat
begins to tenderize cover it. Add a little apple juice to sweeten it
To grill or barbecue the meat stuff and wrap it as
described above. Put it right over the fire to brown it a little
then move it off to the side. Slow cooking makes this better and
frequent basting is necessary. Use water and apple juice or orange
juice. When the meat is beginning to tenderize wrap it in foil with
some liquid and seal it up tight to steam. You can throw a few
slices of apple or sweet potato on it at that time.
Braising in a gravy begins by chopping onions, celery and
bell pepper (the trinity) but double the celery amount. Cook
that down then add garlic, water and seasoning. Brown the
meat in a skillet and add to vegetables. Slow cook covered until
Some folks like sauces and I'm sure you can find those on the
That's pretty much is folks, simple and slow cooked make it