Hunk of Meat Monday: Whiskey Duck

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It is a brand new day here in the Beyer household. Momma is making duck. Thanks to the major hook up from Maple Leaf Farms and one of their fabulous employees who is in my Ag Leadership Program class with me, my family is enjoying Indiana raised duck!

I of course have been planning on participating in, my gal pal, Ott, A's Iron Chef duck competition. However, between being stuck in Atlanta thanks to a small winter storm and my three days at leadership training, I never found time to get my duck. So, it was delivered to my door. That is how easy it is to get the duck of your choice! Order it online!

And was it a family favorite tonight!

I chose to make the whiskey duck recipe that I found in Maple Leaf's cookbook I had gotten last year.

The recipe called for six breasts, but I made two. I figured that I would follow the serving suggestions on the box!

Grabbed what was left of my whiskey (my husband has been sneaking it while I am gone) and some honey to start the marinade.

Minced a shallot and a couple of garlic cloves.

Tossed 'em in.

Added some rosemary and thyme.

Turned it all around...

Next up, the breasts.

Let them chill out in the fridge for a few hours.

Now, the kind people at Maple Leaf scored the duck skin prior to packaging. So, if you are not so lucky, you will want to score the skin of the breasts before putting them in the pan.

Put the breasts in the pan, skin side down for about 13 minutes. Salt and pepper the breasts. Turn over and let cook for another three or so minutes.

Notice the score marks.

Now, we are dealing with poultry, so we want to temp these babies.

You want the core temp to get to 160 degrees. Remember, meat continues to cook while it rests.

Very important to rest your meat for a few minutes. Keeps the juice in your meat.

Slice it up.

Yes, it is pink, but the core got to 160, so it is safe. Also, remember duck is all dark meat so even the longer cooked meat will not appear white. Cooking it longer will make the meat more dry and less tender, but cook it to your preference.

I served it up with some Parmesan risotto with peas. Everyone actually like the duck! The risotto, well, the princess and I ate it up.

Head on over to Ott, A's Duck Challenge to get more duck recipes.

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Also linked at Mouthwatering Mondays.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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