Wild duck tend to be thought of as only good for poppers, this is because most hunters don’t understand how to cook them. Wild ducks hold so many different flavors dependent on what type of duck and what they are eating, so many recipes don’t work for all species. This is not one of those recipes, this recipe will work beautifully with any and all wild ducks. The maintained cooking temperature that comes from Sous Videing will yield a perfectly and never over cooked duck. Fished with a hot cast iron baste and seer and you’ve got yourself a meal that will please any and everyone you serve it to.
2-4 whole wild or domestic ducks
4-6 sprigs of rosemary
6 whole cloves garlic
1 tbsp cracked pepper
1/2 tbsp sea salt
4 tbsp butter
2 tbsp avocado or olive oil
In this recipe I used LEM MaxVac pint sealer vacuum bags and the LEM MaxVac 1000 Vacuum Sealer.