Quick Answer
Wild duck can be cooked to a medium-rare, but cooking it completely rare is not recommended due to food safety concerns. Cooking wild duck to a minimum internal temperature of 165°F (74°C) can be achieved through various methods, including searing and finishing in the oven or sous vide.
Cooking Wild Duck Breast
When searing a wild duck breast, it’s essential to cook it to the right temperature to avoid overcooking. Use a meat thermometer to check the internal temperature. For medium-rare, cook the breast to 135°F - 140°F (57°C - 60°C). To achieve this, sear the breast in a hot skillet with oil over high heat for 2-3 minutes per side, then finish it in a preheated oven at 350°F (175°C) for 5-7 minutes.
Preparing Wild Duck Confit Legs
To prepare wild duck confit legs, start by scoring the fat on the legs to promote even browning. Season the legs with salt and your choice of spices. Then, submerge them in a mixture of melted duck fat, herbs, and aromatics. Store them in the refrigerator for at least 24 hours to allow the flavors to penetrate the meat. Preheat your oven to 275°F (135°C) and cook the confit legs for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
Bacon-Wrapped Wild Duck and Orange Glaze
For a flavorful and visually appealing dish, wrap a wild duck breast with bacon and glaze it with an orange-based sauce. To make the glaze, combine orange juice, soy sauce, honey, and Dijon mustard in a saucepan. Bring the mixture to a boil and reduce it to a thick glaze. Brush the glaze over the bacon-wrapped duck breast during the last 10 minutes of cooking. Cook the duck in a preheated oven at 400°F (200°C) for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
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