Pluck-A-Duck Lodge has a memorable name, right? As a family owned and operated duck hunting facility in Arkansas, Pluck-A-Duck hunters are often asked the question, “What are the best ways to cook duck?”
First off, a duck should be defrosted in the refrigerator. A whole bird typically takes two days or more to defrost whereas a breast will thaw overnight.
Next, consider cooking duck on a rotisserie. A typical 5-pounder takes about 2 hours to cook using a table top rotisserie set to medium-low heat. When using a grill, place a drip pan underneath to catch rendered fat.
Speaking of fat, ducks have a lot of it. By cooking a duck slowly enough, the fat can melt into the meat and let the skin crisp up. Meanwhile, you, as the cook, can render the fat. Here’s how to do that: http://honest-food.net/2015/12/07/how-to-render-duck-fat/
If you want to roast duck it needs to be placed breast-side up in a roasting pan. Place it in the oven on the center rack. At a temperature of 425 degrees, it will take 15 minutes to brown lightly. Pour off the fat regularly. Then reduce the temperature to 350 degrees and allow the duck to roast for an additional hour to an hour and a half. After the duck is cooked, allow it to rest outside the oven in a warm spot for at least 10 minutes.
When using a clean grill pan, try filling it with about half an inch of hot water to get your oven as steamy as possible. This helps keep the duck moist and its skin crispy.
There are variations when it comes to cooking duck. On Wikihow.com, 3 ways to cook a duck are shown with pictures: http://www.wikihow.com/Cook-a-Duck.
The Huffington Post has a handy article featuring duck recipes for crispy, tender, smoky duck: http://www.huffingtonpost.com/2014/03/04/duck-recipes-confit-breast_n_4109928.html
If you want to cook duck you caught on a hunt, call Pluck-A-Duck at 870-588-5608.