New Orleans-Style Backyard Duck Roast with Chef Isaac Toups Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Clint
I can say that ducks vary a great deal flavor wise by species particularly if you get ducks that eat different things. Mallards and teal are both refered to as puddle ducks there are other classes namely divers and sea ducks. In my experience the diving ducks I have had are a much stronger flavor. It would be cool to get a professional chefs perspective on cooking and eating them. Some examples include golden eyes, shovlers, buffleheads, canvasbacks and more. I would highly support looking further down this rabbit hole.
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I can say that ducks vary a great deal flavor wise by species particularly if you get ducks that eat different things. Mallards and teal are both refered to as puddle ducks there are other classes namely divers and sea ducks. In my experience the diving ducks I have had are a much stronger flavor. It would be cool to get a professional chefs perspective on cooking and eating them. Some examples include golden eyes, shovlers, buffleheads, canvasbacks and more. I would highly support looking further down this rabbit hole.
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KCH014
Wild duck can vary depending upon species and diet. Fat content can also vary depending upon how far the duck has migrated in relation to its fat stores. Mallard is king, but teal are right up there with it. Your puddler ducks tend to be the best tasting because their diet. Divers that eat fish or shellfish tend to have a gamier taste. We typically breast out the duck and grill them. Sometimes we do wraps with bacon, cream cheese, and jalapeno. It's a lot of work, but a whole lot of fun.
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Wild duck can vary depending upon species and diet. Fat content can also vary depending upon how far the duck has migrated in relation to its fat stores. Mallard is king, but teal are right up there with it. Your puddler ducks tend to be the best tasting because their diet. Divers that eat fish or shellfish tend to have a gamier taste. We typically breast out the duck and grill them. Sometimes we do wraps with bacon, cream cheese, and jalapeno. It's a lot of work, but a whole lot of fun.
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roflcopterannoysme
I used to hate the idea of hunting, but these animals live good lives. Not stuffed into cages and fattened with tubes and steroids. Yeah killing any animal for fun and trophies is cruel, and hunting endangered species is criminal. But hunting for and prepping your own food is something I really respect. You should be able to kill it if you're willing to eat it. If you cannot deal with the death of an animal for your food, become vegetarian.
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I used to hate the idea of hunting, but these animals live good lives. Not stuffed into cages and fattened with tubes and steroids. Yeah killing any animal for fun and trophies is cruel, and hunting endangered species is criminal. But hunting for and prepping your own food is something I really respect. You should be able to kill it if you're willing to eat it. If you cannot deal with the death of an animal for your food, become vegetarian.
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Marshall
awesome way to de-feather a duck. Unfortunate to see that the skin wasn't left on the breast (or the duck wasn't roasted whole for that matter. Blue Wing Teal are probably the best table fare in all of waterfowl. I will say hopefully the carcasses get used for duck stock- wild duck stock is some of the best stock there is!
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awesome way to de-feather a duck. Unfortunate to see that the skin wasn't left on the breast (or the duck wasn't roasted whole for that matter. Blue Wing Teal are probably the best table fare in all of waterfowl. I will say hopefully the carcasses get used for duck stock- wild duck stock is some of the best stock there is!
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DingleZilla
Here's your lucky feather. Not lucky for the duck was it! ha ha ha ha ha ha great video and interesting tips! I would do the same for a duck as I do for pheasant, pull off the breast feathers, carve the breast off and bin the rest. No need to dip in hot water, then hot wax and then carve the breast off.
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Here's your lucky feather. Not lucky for the duck was it! ha ha ha ha ha ha great video and interesting tips! I would do the same for a duck as I do for pheasant, pull off the breast feathers, carve the breast off and bin the rest. No need to dip in hot water, then hot wax and then carve the breast off.
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VoicedChimp
If you just getting the breast meat, just skin them. I pluck the belly just below the ribs take shears and cut across the belly horizontally. Then up the middle of the chest along the breast bone. Peel back the skin feathers and all. Its easy. Wax method may work for whole skin on roasted duck though.
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If you just getting the breast meat, just skin them. I pluck the belly just below the ribs take shears and cut across the belly horizontally. Then up the middle of the chest along the breast bone. Peel back the skin feathers and all. Its easy. Wax method may work for whole skin on roasted duck though.
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Benjamin
HEY HEY HEY! WE'RE IN NEW ORLEANS FOR A WHOLE SEASON! So excited to get to hangout with Isaac Toups and learn about duck. We maybe learned more about friendship and drinking, but, you know, it's all a part of living a full life. Follow us knuckleheads themeathook brentonyoung benjaminstephen!
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HEY HEY HEY! WE'RE IN NEW ORLEANS FOR A WHOLE SEASON! So excited to get to hangout with Isaac Toups and learn about duck. We maybe learned more about friendship and drinking, but, you know, it's all a part of living a full life. Follow us knuckleheads themeathook brentonyoung benjaminstephen!
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Guest
The host is 100% Cajun and prolly even Creole. His swagger and spice selection give him away. Extra points on his beard and sunglass game. Again. Creole! His outdoor brick grill is also old school, universal African/Spanish/French, backwoods cookery!
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The host is 100% Cajun and prolly even Creole. His swagger and spice selection give him away. Extra points on his beard and sunglass game. Again. Creole! His outdoor brick grill is also old school, universal African/Spanish/French, backwoods cookery!
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georgia
I love wild duck. I was in the Army and at one time stationed in Ft. Riley, KS where there is an excellent wild duck population. I got more then a few weird looks cleaning and cooking ducks in my barracks room.
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I love wild duck. I was in the Army and at one time stationed in Ft. Riley, KS where there is an excellent wild duck population. I got more then a few weird looks cleaning and cooking ducks in my barracks room.
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Brynn
Isaac Toups is so much better and more watchable/engaging than the two hosts lol. He reminds me of really genuine guys in food service who love cooking and really want to share it with people. Where's his show
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Isaac Toups is so much better and more watchable/engaging than the two hosts lol. He reminds me of really genuine guys in food service who love cooking and really want to share it with people. Where's his show
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