Ground duck, need ideas (chicken, pepper, onions, mushroom)

[DubbleT]

Ok guys, today I got one of my meal kits with a pound of ground duck in it. I've never had duck before so I'm excited and tiny bit leery that I won't like it because I've heard it's similar to dark chicken meat, which I don't eat.
I plan to fix half of it the way it was intended but I would like to try something else with the other half, so I'm here looking for ideas. (The original recipe calls for serving it topped with gruyere and onions caramelized in a wine/Worcestershire concoction)
I have provolone and gouda, would either of those go well with duck? I have ponzu, kung pao, piri piri, balsamic fig sauce, do any of those provide inspiration? Totally lost here, so open to any and all ideas, lol.

[NYC refugee]

Balsamic fig sauce sounds like a match to me. But there's a lot you could do with the others.

You could look up some Thai salads with ground meat and try one with duck. That would probably be my first choice.

[Debsi]

I’m thinking gyoza or won tons.

[eureka1]

Duck sausage??

[Mouser]

Ground Duck


My first thought would be bacon grease in a fry pan as Duck is
usually dry, fold it around until hot an slightly crispy on the edges,
Fold in some Campbells ' Golden Mushroom ' soup a bit at a time
then serve it on a toasted Onion Bun.


Good Luck and keep us posted

[DubbleT]

Originally Posted by Mouser

Ground Duck


My first thought would be bacon grease in a fry pan as Duck is
usually dry, fold it around until hot an slightly crispy on the edges,
Fold in some Campbells ' Golden Mushroom ' soup a bit at a time
then serve it on a toasted Onion Bun.


Good Luck and keep us posted

That sounds interesting, as does the fig sauce. I was sort of hoping for additional ideas for using the duck for different types of sliders, but I guess i didn't really make that clear, but I could make that work.
I appreciate the comment about duck being dry as I have read a few recipes, but tips like that from people who have actually cooked duck are very helpful!

[NYC refugee]

Originally Posted by DubbleT

That sounds interesting, as does the fig sauce. I was sort of hoping for additional ideas for using the duck for different types of sliders, but I guess i didn't really make that clear, but I could make that work.
I appreciate the comment about duck being dry as I have read a few recipes, but tips like that from people who have actually cooked duck are very helpful!

The meat is very lean, but ground duck could include skin and that has a layer of fat under it that usually has to be cooked off. I'd try a small bit in a pan so you can tell how fat or lean it is before I made a recipe.

[DontH8Me]

I have made duck croquettes and they are delicious, although the recipe I used was for using up leftover duck, minced. I think ground duck would probably work just as well.

[Jkgourmet]

Duck is my favorite meat, and it makes me cringe that somebody thought it was a good idea to grind one up into chopmeat.

But if I were stuck with it, I'd probably go with NYC Refugee's suggestion of a Thai salad. If you're thinking sliders, I'd do something like this one (but I would leave out that pineapple and probably add some red pepper and cilantro.) https://www.curiouscuisiniere.com/as...aysoftailgate/

ETA. On second thought, if I didn't do salad, I'd use the ground duck as the meat on a Vietnamese bahn mi sandwich. One oval patty to fit a sub roll.

[DubbleT]

Ah, sorry Jk, just saw this. Anyway I had trouble getting the duck to form into patties, so this is what I got instead. I just went with the original recipe and used a little bacon grease in the skillet. I actually liked them pretty well so will probably try duck again with various recipes. I like the sound of the bahn mi but can't get them around here, will have to make a trip to Knoxville soon and pick up more supplies.