SEASONINGS: Trimming Your Holiday Duck

Mmmm…tasty duck on a cold winter’s evening. Here are some WebExtra tips from our favorite Seasonings chef, Kay Wethern.

To utilize those not-so-meaty parts of the duck—make a soup!

Fry the duck parts in butter, then put them, along with the leftover cooked duck carcasses (that you enjoyed the prior night for dinner), in boiling water with some carrots, celery, onions, a bay leaf or two, some dried herbs, and even an apple. Let it simmer for most of the day to allow the ingredients to break down and flavor the broth. Let cool and refrigerate overnight. The next day, skim the fat from the surface, remove all solids from the pot and toss them out. Strain the broth through cheesecloth to catch any remaining fat, meat, and vegetable bits. This homemade stock is a yummy beginning to any kind of soup. Start your soup right away or freeze it for a later date.

To use the whole duck—brine it!

Brining is an easy method to make a moist and tasty duck. Whether you want to cook it whole, cut it in half, or breast it out—all you do is set up a salt bath and let it sit. The salt helps dissolve some of the proteins within and around the muscle fibers that may otherwise be tough to chew. The popular belief that salt dries food out is true. Salt initially draws moisture from cells, but with time, the cells reabsorb moisture. That moisture is then seasoned with salt. The salt also acts as a carrier to transport other flavorings such as sugar and aromatic spices.

Purchasing ducks:

Lake Country producers, Pat and Kelli Ebnet, owners of Wild Acres Game Farm Hatchery and Processing in Pequot Lakes, are committed to providing excellent quality poultry products. Wild Acres supplies to many upscale restaurants in the Twin Cites and around the country. A variety of freshly dressed and frozen product is available. Monday and Thursday are processing days, so call before that to get fresh birds. Call Pat’s mobile phone for information, 218-820-1257.

Hunting ducks:

LeBlanc’s Rice Creek Hunting and Recreation: Owners Gregg, Joe, and Elden LaBlanc invite you and your guests to experience a hunting trip that you will want to make an annual tradition. Joe LaBlanc says, “You can come and harvest your own birds to take home. We clean and package them for you. We also offer the option of trading your birds for some smoked duck or our award-winning duck chili.”
Business phone: 320-745-2232
www.ricecreekhunting.com