Hunk of Meat Monday: Whiskey Duck

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.

Do you have a meaty recipe you want to share with all of us, even if it isn’t duck! Link on up here. Grab the button and let your readers know where other meaty recipes can be found.
Hunk of Meat Mondays

Copy and Paste Code

Also linked at Mouthwatering Mondays.

Related Posts Plugin for WordPress, Blogger...
Enter your Email:
Preview | Powered by FeedBlitz


  1. Rachel says

    oh. my. gosh.


    Wow, I love this recipe! We cook lots of wild game but, I've never attempted duck.

    Now, I want to.

  2. Lana says

    I'm with Rachel. This looks soooo good! I'm going to have to jump on this band wagon and look for duck next time I am in the little big town. OR I could go your route and have it shipped here. Might be quicker!

  3. 21st Century Housewife© says

    I haven't cooked duck yet either, but your recipe sure is a great place to start! I love the sound of the flavors in it.

  4. Rajean B. says

    Too funny that you posted this. I made a Maple Leaf Farm duck for us last night! My little grocery in Iowa had them on sale right before Christmas. I picked one up and have had it in the freezer since. I put mine in the crockpot (since there isn't an oven in our "apartment" to roast it). I will have to try this recipe the next time though!

  5. Ott, A. says

    That looks amaizing. thanks for joining the iron chef challenge. I linked up one of my duck recipe to Hunk of Meat Monday. Thanks for hosting!!!

  6. Miz Helen says

    That Duck looks awesome! I just linked up my Irish Cottage Pie…hope you enjoy it. Thank you for sharing and hosting us today. Hope to see you Thursday at Full Plate Thursday.

  7. Heather @ 3 kids and lots of pigs says

    Looks yummy. My duck legs should be here tonight so we will be trying them in the next few days. Hope my house has the same reaction as yours.

Leave a Reply

Your email address will not be published. Required fields are marked *