Duck In The Mud Recipes

DUCK ADOBO

Steps:

• Season duck legs with salt and black pepper.
• Heat vegetable oil in a large, deep skillet over medium-high heat; add duck legs, skin side down, and cook until browned, 3 to 4 minutes per side. Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.
• Cook onion in reserved duck fat over medium heat until onion begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
• Stir chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves into onion mixture; bring to a simmer. Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours.
• Remove cover from the skillet, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.

DUCK IN THE MUD

Steps:

• Make your breakfast campfire nice and hot. You have, of course, built your fire in a safe, deepish hollow. Get the clay mud from nearby (loam or sand doesn't work) and have it ready. Cook and eat your breakfast. Wash your hands.
• You've already cleaned your duck, getting rid of the offal, so that's done. Wipe the inside out well with a clean cloth, first, then do the outside, too (you don't want stuff in your food).
• Rub the inside of the duck thoroughly with salt and a bit of pepper.
• Clean the apple and onion. Stuff them both inside the duck's cavity.
• Fold the feathers to cover all the openings in the duck, then plaster the entire bird with the clay mud until it's about 1 inch thick.
• Place the duck in the ashes in the campfire pit and cover it well with some coals and a generous amount of wood (but don't get carried away).
• Make sure the campfire is safely away from everything flammable, safely banked. (If you have someone staying back at camp, that works, too.) Then go fishing or hunting for the day.
• When you come back for dinner, dig the duck out of the ashes (it should still be hot) and break off the hardened clay. The feathers will come off with the mud.
• Pull off any remaining feathers, and eat your delicious duck!

​​CRISP ROAST DUCK

Steps:

• Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
• Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
• Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
• Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
• When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

GRANDMA'S ROASTED DUCK

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.

MUD DUCK PIE

Steps:

• Melt the butter and mix together with ground up chocolate wafers. Spread with a fork un a 9 inch pie pan for the crust.
• Soften the ice cream and mix the coffee and water together, then combine it all.
• Pour in crust and freeze.
• Once hardened, serve.