Living in Arkansas, we do a lot of duck hunting and usually end up
with a freezer full of meat to last through the year. Do you have a
great recipe for duck? Do you have any advice on how to keep the meat
juicy? — S.C., Arkansas
Sure do, It all depends upon the duck. If they’re “breasted out”
then treat the breast like they’re little cutlets of beef and sear them
in a pan with a touch of oil. Season them as you wish but make sure you
remove whatever silver skin or sinew that may be attached, it will tend
to be tough. Sear them over high heat and brown them in the skillet on
both sides before removing. Next add some chopped shallot and garlic to
the pan and reduce heat to medium and stir being careful not to burn
them. Once they’ve become translucent add a bit of your favorite
preserves to the pan along with a couple dashes of rice vinegar and
chicken or beef broth, stir and cook for a few minutes before removing
from the heat and serving with the duck breasts. I love doing this with
peach, fig, blackberry or even pepper jelly preserves. Of course season
with salt and pepper as you’d like. It’s quick and dirty but good. Cook
them a little or a lot. For the breasts above don’t cook any more than
medium or they’ll be as dry as can be. As for the whole duck, you’ll
want to braise it with liquid for long periods of time (two hours or
so) until the meat is tempted to fall from the bone. Brown the whole
ducks in a pan and place them into a roasting pan with plenty of
onions, garlic, celery and carrots. Add a bit of red wine and chicken
stock to the pan and cover with foil. Cook them for two hours at 350
and serve with your favorite rice or pasta. For even more flavor add
some dried wild mushrooms, thyme and bay leaves to the pan.