As good as it gets....

[Calibogue]

Seeing you fellows post up duck recipes and whatnot, I do like a duck roast but, this right here is as good as waterfowl gets! Medium rare is where it's at hands down!
But I've discovered a secret not so long ago that truly changes some of the flavor profiles of waterfowl.

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[murraywader]

This is like an album release…

[Hoggin]

Looks good. Chili powder, coffee rub concoction?

[PharmHunter]

Perfection.

[BOGSTER]

You gonna share this recipe or what dude?

PS: I killed a public water black duck today and you didn't.

[PharmHunter]

You gonna share this recipe or what dude?

PS: I killed a public water black duck today and you didn't.

You lose my number??

[Highstrung]

I don't know what's on the outside, but it's cooked beautifully

I do a coffee and brown sugar concoction on beef tenderloins..

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[Calibogue]

You gonna share this recipe or what dude?

PS: I killed a public water black duck today and you didn't.

You sure it wasn't a mottled? They look a lot alike you know.

[Calibogue]

For starters, it will work skin on or off but I really like to cherry pick through my ducks and pluck the ones with beautiful fat on the breast for this. Also, the meat needs to be thoroughly dried and I like to wrap them in paper towels to pull as much moisture/blood from the meat.
It needs to be cooked hard hot and fast to get that medium rare with a crispy outside.
Aside from fresh cracked salt and pepper, any rub will do to help blacken the outside but my go to has been Hard-core Carnivore... you can find it on amazon.
If dried right, you will need a little olive oil to make the seasoning stick then get your cast iron very hot.
Sear skin down first then flip.
Let rest 5+ minutes then slice across the grain and squeeze fresh lime juice on the sliced meat.
The lime juice is the secret.... It does something to the meat that is amazing!
I've done it with summerduck, teal, mallard, and specks.... All amazing!

[Glenn]

Home run. That looks fantastic.

[Highstrung]

acidity..

[Calibogue]

Yep....

[bitesize]

For starters, it will work skin on or off but I really like to cherry pick through my ducks and pluck the ones with beautiful fat on the breast for this. Also, the meat needs to be thoroughly dried and I like to wrap them in paper towels to pull as much moisture/blood from the meat.
It needs to be cooked hard hot and fast to get that medium rare with a crispy outside.
Aside from fresh cracked salt and pepper, any rub will do to help blacken the outside but my go to has been Hard-core Carnivore... you can find it on amazon.
If dried right, you will need a little olive oil to make the seasoning stick then get your cast iron very hot.
Sear skin down first then flip.
Let rest 5+ minutes then slice across the grain and squeeze fresh lime juice on the sliced meat.
The lime juice is the secret.... It does something to the meat that is amazing!
I've done it with summerduck, teal, mallard, and specks.... All amazing!

Hardcore Black is some of the best seasoning on the planet!

[jarrett80]

Was amazing. Really good.

[Calibogue]

Hardcore Black is some of the best seasoning on the planet!

Simple but it's outstanding!

[BOGSTER]

You sure it wasn't a mottled? They look a lot alike you know.

Dammit.

[Coastal Woodie]

Mighty fine eating

[CurLee]

Also, the meat needs to be thoroughly dried and I like to wrap them in paper towels to pull as much moisture/blood from the meat.

Dry with paper towels then coat heavy with kosher salt and let them rest on a wire rack for an hour. Will pull a LOT of moisture from the surface. Remove excess salt and dry with paper towels again.

Usually there is enough residual salt that no more needs to be added with the rub though...

[Highstrung]

You can quick age a steak like that as well..

[smitch320]

Looks damn fine