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Plucked mallard recipe?
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<blockquote data-quote="espringers" data-source="post: 233078" data-attributes="member: 816"><p>plucked duck needs to be medium rare or you are doing it wrong. pairing citrus in any marinade is a good idea. i say citrus. but, what i really mean is orange i guess cause that's all we have ever used. try to get a nice crispy skin on it whatever you do. stuff it with an orange and or apple. duckslayer is right that the legs end up being tough because they won't break down when cooked to medium rare. i never thought to save them for another dish. may have to try that. cause legs... unlike breast meat turn out good when cooked slower and longer. but, we've always "suffered" through the tougher medium legs cause the flavor and the rest of the duck made up for it. love duck fat!</p></blockquote><p></p>
[QUOTE="espringers, post: 233078, member: 816"] plucked duck needs to be medium rare or you are doing it wrong. pairing citrus in any marinade is a good idea. i say citrus. but, what i really mean is orange i guess cause that's all we have ever used. try to get a nice crispy skin on it whatever you do. stuff it with an orange and or apple. duckslayer is right that the legs end up being tough because they won't break down when cooked to medium rare. i never thought to save them for another dish. may have to try that. cause legs... unlike breast meat turn out good when cooked slower and longer. but, we've always "suffered" through the tougher medium legs cause the flavor and the rest of the duck made up for it. love duck fat! [/QUOTE]
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