What to pair with wild duck?

Reads 4596 • Replies 42 • Started Saturday, January 19, 2013 9:57:44 PM CT

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beers 217 º 17:01 Sun 1/20/2013

Was green bean casserole a side dish?

beers 2451 º places 57 º 17:25 Sun 1/20/2013

Originally posted by Tibeerious
Originally posted by StefanSD
I slow cooked a duck once on the stove top--in a dutch oven. I drowned it in 4 cups of chicken broth and 3 cups of bourbon whiskey. Simmered it for 45 minuets and then let it stand (in the liquids) for another half hour. Served up very tasty. I’d probably pair that with a big barrel aged barley wine.

Did it taste just like overcooked chicken or turkey....you know...like all stringy andndry?

It was somewhat stringy, but the fat from the duck kept it from getting dry and the bourbon gave it a unique drunken flavor.

beers 1689 º places 45 º 19:05 Mon 1/21/2013

There’s recipes for braised duck. But in many recipes you have to disjoint and prepare white and dark meat separately for different cooking times, I believe. Who likes a whole roasted duck with tough dry breast meat, mmm no thanks.

beers 217 º 19:15 Mon 1/21/2013

A proper duck has to be crispy on the outside and tender on the inside. Anything else is unthinkable and borderline barbarism. Plus, you are obligated to utilize the rendered duck fat in future meals.

beers 6565 º places 178 º 05:15 Tue 1/22/2013

Wild duck is hard to cook without being dry, it is nothing like domesticated duck. one of the best I have had was cooked in a crockpot with cream of asparagus soup

beers 1100 º places 24 º 07:47 Tue 1/22/2013

There is only one correct beer here.
Smuttynose Old Brown Dog.

beers 1627 º places 156 º 10:56 Fri 1/25/2013

crockpot should keep it nice or an ovenbag...in which it braises!

beers 470 º places 10 º 11:02 Fri 1/25/2013

Why is duck $12.95 a pound when chicken is so much less? They eat the same things.

beers 1592 º places 63 º 09:30 Tue 1/29/2013

Originally posted by pinkie
Why is duck $12.95 a pound when chicken is so much less? They eat the same things.

Perception. People see duck as exotic. Same reason chefs can charge people $40 for a small plate of garbage animal parts you can get at your butcher for $1 a pound.

beers 2338 º places 93 º 10:03 Tue 1/29/2013

Originally posted by eaglefan538
Totally depends on how you are preparing it. Sauces? Spicing? Etc.... But, my ultimate recommendation would be a red wine anyway - why ruin beer by pairing it w/ a food? ;)

+1. Accoutrements are very important to pairing. However, on a basic level most posts so far I would totally agree with, especially Nightfall’s.