We just about always save the legs and thighs from the ducks we kill, but several of our recipes only call for the breast meat. Because of that, we often find ourselves in possession of several leg/thigh quarters from various ducks.
When we do, one of my favorite things to do is to roast them in the oven. Spread them in a pyrex or glass baking dish, sprinkle liberally with salt and pepper, then add a pinch each of dried sage and rosemary.
Roast the duck at 350 degrees for about an hour. If the meat is skinless, I add a bit of chicken broth (about a quarter-inch in the bottom of the dish) to start rendering the remaining fat as the duck cooks. If the skin is still on, I lightly slice through it in several places just down to the meat to allow any fat that might be under the skin to render. Once the cook time is finished, let the duck cool and pick the meat from the bone. It should come off in long shreds. The meat is perfect for soup, sandwiches, or, one of our favorites, wrapped in a soft tortilla with scrambled eggs with sauteed mushrooms and onions, a bit of cheese, and some sliced tomatoes and jalapenos.
Shredded meat from 4 to 6 duck leg quarters
12 eggs, scrambled
8 ounces mushrooms, sliced
1 small to medium onion, diced
3 tablespoons butter
queso fresco Mexican crumbling cheese
Melt butter in a non-stick or well-seasoned cast iron skillet. Add the onions and mushrooms and saute until soft. Move the onion/mushroom combo to a warm plate and heat the duck in the same pan. Move the duck to a warm plate.
If you are using cast iron, add a bit more butter to the pan and scramble the eggs. Once the eggs are almost done, return the onions and mushrooms to the pan and finish cooking the eggs.
Fill warm tortillas with the egg, mushroom, onion mixture. Top with shredded duck meat, crumbled cheese, sliced jalapenos, and tomatoes. Add a bit of salsa if you like.
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