I did a batch of wild duck breasts for "Hoppy Hour" Friday night at the local home-brew shop.
Half was cured and dried, the other half was cured and then cold smoked over alder and then dried.
While it was received very well by all, even those who swore they didn't like duck of any kind, and especially wild duck, it was not really what I hoped it would be. In my opinion the lack of natural fat on a wild duck versus a farm raised duck, was a real detractor. It was more like duck jerky than proscuitto, to my tastes. Not that there is anything wrong with that, it is just not what I was after.
Since I have an almost unlimited supply of wild duck breasts, thanks to a great hunting season, and lots of duck hinting friends, I was encouraged to carry on.
So far I came up with perhaps an en confit, poach the wild breasts in commercial rendered duck fat. But I don't know what that cooking would do to the final product and if the fat would permeate the meat sufficiently.
The second option would be to lard it to create an artificial marbling effect but the breasts are so small, I'm thinking this can only be accomplished by injecting with duck fat, using a very small hypodermic. One of the regulars is a Vet. so I have access to all the small needles I need.
Anybody have any ideas on how to get some more fat into the final product?
Half was cured and dried, the other half was cured and then cold smoked over alder and then dried.
While it was received very well by all, even those who swore they didn't like duck of any kind, and especially wild duck, it was not really what I hoped it would be. In my opinion the lack of natural fat on a wild duck versus a farm raised duck, was a real detractor. It was more like duck jerky than proscuitto, to my tastes. Not that there is anything wrong with that, it is just not what I was after.
Since I have an almost unlimited supply of wild duck breasts, thanks to a great hunting season, and lots of duck hinting friends, I was encouraged to carry on.
So far I came up with perhaps an en confit, poach the wild breasts in commercial rendered duck fat. But I don't know what that cooking would do to the final product and if the fat would permeate the meat sufficiently.
The second option would be to lard it to create an artificial marbling effect but the breasts are so small, I'm thinking this can only be accomplished by injecting with duck fat, using a very small hypodermic. One of the regulars is a Vet. so I have access to all the small needles I need.
Anybody have any ideas on how to get some more fat into the final product?