Wild duck tends to be thought of as only good for poppers. This is because most hunters don’t understand how to cook them. Depending on what type of duck and what they are eating, wild ducks hold so many different flavors. While many recipes don’t work for all species, this is not one of those recipes. This recipe will work beautifully with any and all wild ducks. The maintained cooking temperature that comes from the sous vide process will yield a perfectly cooked duck. Finished with a hot cast iron baste and seer, you’ve got yourself a meal that will please everyone you serve it to.
Rosemary & Garlic Sous Vide Duck
- 2-4 whole wild or domestic ducks
- 4-6 sprigs of rosemary
- 6 whole cloves garlic
- 1 tbsp cracked pepper
- 1/2 tbsp sea salt
- 4 tbsp butter
- 2 tbsp avocado or olive oil
- Start out by spatchcocking the ducks. This is a method where you cut along one side of the spine, from tail to neck. Once the spine has been cut, lay duck chest cavity down and press firmly on the breast side, until duck is flattened.
- With a sharp knife, make small slices in the skin, creating a checkerboard pattern. This will allow the fat to render and yield a crispy skin. Season the ducks with salt and pepper.
- Add 1-2 ducks to each vacuum-seal bag, making sure not to over crowd the bag. Add rosemary and garlic to bags. Vacuum seal bags.
- Set the sous vide in the water, and bring water temp to 130 degrees. Cook the ducks for 4-6 hours.
- When ready, get a cast iron skillet hot, and melt the butter and oil until bubbly. Add the duck (skin side down), as well as garlic and rosemary.
- Baste the duck by spooning the oil butter mixture over back of duck. Cook until skin is crispy. Remove from heat and glaze with maple syrup.