Wild duck whole
WHOLE WILD DUCK
Wild duck is a classic piece of game known for its rich and distinct flavor and versatility in the kitchen. It is a refined and authentic game dish that will certainly impress your guests!
WHAT MAKES WILD DUCK SPECIAL?
Wild duck has an intense and light gamey flavor, which is deeper and more complex than that of domestic duck. The meat is often leaner than that of domestic duck and has a soft nutty undertone. The meat is darker than chicken and similar to other game birds. Wild duck has firm meat and must therefore be properly prepared to prevent it from becoming dry. Our ducks are carefully selected from wild animals that have had a good life, so the meat is free of antibiotics or other artificial additives.
HOW TO PREPARE WILD DUCK?
Wild duck is suitable for various preparations. You can choose to roast or stew the duck, but you can also prepare the legs and breast fillets separately. Wild duck combines excellently with earthy flavors, such as celeriac and carrots, and with fruity flavors, such as orange or cranberry. You can also season the meat very well with thyme, rosemary, sage and bay leaf or with spices such as juniper berries, star anise, cloves and cinnamon. Add a delicious Pinot Noir to the table and you have a delicious feast!
ORDER WILD DUCK ONLINE?
The Butchery is the right place to order wild duck! All our meat is carefully trimmed by our master butchers for the optimal balance between fat and meat. This ensures that the meat is of top quality with the best taste and structure. Ordering is extremely easy: order before 11 am and you will receive it the same day (in the Netherlands and Belgium). Are you not at home? No problem, you can choose another time that suits you better! Our meat is delivered quick-frozen and vacuum-packed, so that the quality is optimally preserved during transport.
PREPARING WILD DUCK – BRAISED AND SEARED ON THE SKIN
Cooking a whole wild duck perfectly is quite a challenge. If you stew the legs until tender, the breast becomes tough. And if you cook the breast to a nice pink, the legs stay chewy. This method gives you the best of both worlds: tender legs, a rosy breast, and beautifully crisp skin. By placing the duck on its underside, the legs gently braise in the liquid while the breast stays dry and lightly roasts. Here’s how to prepare a whole wild duck that truly works.
Preparation
Let the duck thaw slowly in the refrigerator and bring it to room temperature. Pat it thoroughly dry with paper towels, both inside and out. Season generously with salt and pepper.
Browning and Adding Liquid
Heat a knob of butter or some oil in a large cast-iron pan or roasting tray and quickly brown the duck on all sides until nicely colored. Remove it from the pan and set aside.
In the remaining fat, sauté some finely chopped shallot, carrot, and celery until lightly golden. Then add the following aromatics and fry briefly: thyme, sage, bay leaf, a few crushed juniper berries, a crushed clove of garlic, and a strip of orange peel without the white. Frying the herbs releases their aromas and infuses the dish with fragrance and depth. Deglaze with a splash of white wine, then add stock until the liquid comes about halfway up the pan.
Cooking in the Oven
Place the duck breast side up in the roasting tray. The underside of the legs should just touch the liquid, while the breast remains dry. Put the pan in a preheated oven at 150 °C without a lid and let the duck cook gently until the breast reaches an internal temperature of about 52 °C. Remove it from the oven and place it on a rack to rest for 15 minutes. This allows the juices to redistribute and the skin to dry slightly.
Crisping the Skin and Serving
After resting, heat a dry frying pan over medium heat and place the duck breast side down. Sear for three to four minutes until the skin is golden brown and crisp.
Serve the duck with the braising liquid from the roasting tray, enriched with the flavors of the herbs and orange. The breast will be perfectly cooked and tenderly pink, while the legs are flavorful and as soft as possible with this method. If you truly want both parts at their absolute best, prepare them separately and order the breast and legs individually.
Ingredients
eendNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940 |
| Energie (kcal) | 225 |
| Vet (g) | 17.2 |
| Verzadigd vet (g) | 7.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.1 |
| Zout (g) | 0.00 |
Wild duck whole
Wild duck with an intense and light gamey flavor with a nutty undertone that is very suitable for stewing or roasting!
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- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Wild duck with an intense and light gamey flavor with a nutty undertone that is very suitable for stewing or roasting!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
WHOLE WILD DUCK
Wild duck is a classic piece of game known for its rich and distinct flavor and versatility in the kitchen. It is a refined and authentic game dish that will certainly impress your guests!
WHAT MAKES WILD DUCK SPECIAL?
Wild duck has an intense and light gamey flavor, which is deeper and more complex than that of domestic duck. The meat is often leaner than that of domestic duck and has a soft nutty undertone. The meat is darker than chicken and similar to other game birds. Wild duck has firm meat and must therefore be properly prepared to prevent it from becoming dry. Our ducks are carefully selected from wild animals that have had a good life, so the meat is free of antibiotics or other artificial additives.
HOW TO PREPARE WILD DUCK?
Wild duck is suitable for various preparations. You can choose to roast or stew the duck, but you can also prepare the legs and breast fillets separately. Wild duck combines excellently with earthy flavors, such as celeriac and carrots, and with fruity flavors, such as orange or cranberry. You can also season the meat very well with thyme, rosemary, sage and bay leaf or with spices such as juniper berries, star anise, cloves and cinnamon. Add a delicious Pinot Noir to the table and you have a delicious feast!
ORDER WILD DUCK ONLINE?
The Butchery is the right place to order wild duck! All our meat is carefully trimmed by our master butchers for the optimal balance between fat and meat. This ensures that the meat is of top quality with the best taste and structure. Ordering is extremely easy: order before 11 am and you will receive it the same day (in the Netherlands and Belgium). Are you not at home? No problem, you can choose another time that suits you better! Our meat is delivered quick-frozen and vacuum-packed, so that the quality is optimally preserved during transport.
PREPARING WILD DUCK – BRAISED AND SEARED ON THE SKIN
Cooking a whole wild duck perfectly is quite a challenge. If you stew the legs until tender, the breast becomes tough. And if you cook the breast to a nice pink, the legs stay chewy. This method gives you the best of both worlds: tender legs, a rosy breast, and beautifully crisp skin. By placing the duck on its underside, the legs gently braise in the liquid while the breast stays dry and lightly roasts. Here’s how to prepare a whole wild duck that truly works.
Preparation
Let the duck thaw slowly in the refrigerator and bring it to room temperature. Pat it thoroughly dry with paper towels, both inside and out. Season generously with salt and pepper.
Browning and Adding Liquid
Heat a knob of butter or some oil in a large cast-iron pan or roasting tray and quickly brown the duck on all sides until nicely colored. Remove it from the pan and set aside.
In the remaining fat, sauté some finely chopped shallot, carrot, and celery until lightly golden. Then add the following aromatics and fry briefly: thyme, sage, bay leaf, a few crushed juniper berries, a crushed clove of garlic, and a strip of orange peel without the white. Frying the herbs releases their aromas and infuses the dish with fragrance and depth. Deglaze with a splash of white wine, then add stock until the liquid comes about halfway up the pan.
Cooking in the Oven
Place the duck breast side up in the roasting tray. The underside of the legs should just touch the liquid, while the breast remains dry. Put the pan in a preheated oven at 150 °C without a lid and let the duck cook gently until the breast reaches an internal temperature of about 52 °C. Remove it from the oven and place it on a rack to rest for 15 minutes. This allows the juices to redistribute and the skin to dry slightly.
Crisping the Skin and Serving
After resting, heat a dry frying pan over medium heat and place the duck breast side down. Sear for three to four minutes until the skin is golden brown and crisp.
Serve the duck with the braising liquid from the roasting tray, enriched with the flavors of the herbs and orange. The breast will be perfectly cooked and tenderly pink, while the legs are flavorful and as soft as possible with this method. If you truly want both parts at their absolute best, prepare them separately and order the breast and legs individually.
Ingredients
eendNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940 |
| Energie (kcal) | 225 |
| Vet (g) | 17.2 |
| Verzadigd vet (g) | 7.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.1 |
| Zout (g) | 0.00 |
