Crispy Duck – A Family Recipe

4th-Generation Duck Recipe: A Crispy, Sweet Legacy

In our family, the humble duck isn’t just a meal; it’s a symbol of tradition and craftsmanship passed down through four generations. This recipe, simple in its ingredients yet rich in flavor, has been a cherished part of our gatherings for decades. It goes back four generations to Great-Grandma Elinore, who passed it down to her daughter Grandma Janet, who passed it down to her grandchildren.

The magic starts with a marinade. Our duck is carefully sliced into thin pieces, then soaked in our family’s Lochmead Farms buttermilk and seasoned with salt to tenderize and flavor the meat. The buttermilk helps the duck absorb all the flavors and ensures the meat stays juicy. But the real secret? The marinade time. We let the duck marinate for at least four hours, allowing the flavors to develop deep into each slice.

After the duck has soaked up all that deliciousness, it’s time to pat it dry. This step is crucial, as it ensures the flour coating will stick properly when it’s tossed in the next stage. The flour is combined with brown sugar and a blend of seasonings, which give the duck a perfect balance of sweetness and savoriness. Use your own taste preference for how much seasonings and brown sugar you want, if you prefer a little more sweetness use extra brown sugar. Once fully coated, the duck is ready for the pan.

In a hot skillet filled with a mix of oil and butter, the duck is fried until golden brown and crispy. The result is perfectly crisp with a tender, juicy inside—a combination that’s irresistible.

This crispy, sweet duck recipe is not only a family tradition, but it’s also incredibly versatile when it comes to serving it at your dinner table. While the dish is perfect on its own, there are several ways to elevate the experience and create a well-rounded meal that will impress your guests and leave everyone asking for the recipe.

Serving Options

1. Serve as an Appetizer:
For a light start to your meal, serve the duck slices as an appetizer on a platter with a tangy dipping sauce. A simple citrusy dipping sauce made with orange marmalade, soy sauce, and a hint of ginger will complement the sweetness of the brown sugar crust. You can also drizzle a little balsamic glaze over the duck to add a bit of acidity, which balances out the richness.

2. Over a Bed of Greens:
For a more refined presentation, serve the duck slices over a fresh bed of greens like arugula, spinach, or mixed baby lettuces. A citrus vinaigrette or honey-mustard dressing will pair wonderfully with the sweetness of the duck. The greens add a light contrast to the crispy duck, making it feel fresh and vibrant.

3. With Roasted Vegetables:
If you’re looking to make the duck the star of a main course, roasted vegetables are the way to go. Try pairing the duck with roasted root vegetables like carrots, parsnips, and sweet potatoes. The earthy flavors of the vegetables complement the sweetness of the brown sugar, creating a balanced and hearty meal.

4. Alongside Potatoes or Rice:
For a more filling option, serve the duck with creamy mashed potatoes or a buttery risotto. The richness of the potatoes or rice helps soak up the delicious duck drippings, enhancing the flavor profile and making each bite a savory indulgence. Pictured above is a Canadian-style Duck Poutine with the duck being served over a bed of french fries and gravy. For something lighter, a simple lemon and herb rice would also work well.

No matter how you serve it, this 4th-generation duck recipe is sure to impress. Its crispy exterior and tender interior, combined with thoughtful sides and drinks, make for a memorable meal that honors tradition and brings everyone to the table. Whether for a special holiday or a casual gathering, this dish is always the centerpiece that brings family and friends together.

Ingredients:

  • Duck
  • Oil and butter
  • Flour
  • Brown Sugar
  • Salt
  • Garlic powder
  • Any other seasonings you enjoy

 

Directions:

  1. Slice your duck into thin slices, half an inch thick or so.
  2. Put your duck slices into a plastic bag with enough buttermilk that the duck is surrounded on all sides and let marinate for at least 4 hours.
  3. Prepare your seasonings – in a bowl plop in your all-purpose flour, salt, brown sugar, and self-selected seasonings. Use about 1 tablespoon of brown sugar per serving unless you want a little sweeter taste, then add a pinch more.
  4. Get your pan heated with enough oil and melted butter that your duck will be slightly submerged when cooking.
  5. Once marinated, take your duck slices and pat them dry with a paper towel before tossing in your dry mixture.
  6. Carefully add your pieces of duck to your pan, be careful of the hot oil.
  7. Give each side 2 or so minutes to cook depending on the thickness of your pieces. You want your duck to be nice and crispy but not overcooked. Do 1-2 pieces first and test their done-ness before cooking the rest of your batch to get your timing perfect!
  8. Once cooked, let your duck sit and cool for a couple of minutes before serving.

 

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