Wild Duck Breasts and Belly Pork - Help!

ShelBell

Hi,

I have 2 wild mallard duck breasts which I have no idea how to cook. They need to be moist, healthy and not chewy, are they best slow cooked?

Secondly, I have a peice of belly pork for hubbys dinner tomorrow, how do I cook it?

Thanks

Pink.

Hi Shelbell,

These threads should help:

Duck breasts

Pork Belly?

Pink

Churchmouse

ShelBell wrote: »

Hi,

I have 2 wild mallard duck breasts which I have no idea how to cook. They need to be moist, healthy and not chewy, are they best slow cooked?

Secondly, I have a peice of belly pork for hubbys dinner tomorrow, how do I cook it?

Thanks

Lucky you! I'd pan fry them, they're too good to waste on slow cooking. Slash the skin diagonally one way, then the other to make a nice diamond pattern. Dry fry skin side down for 8-10 minutes, pressing the breasts down to keep contact with the pan. Some chefs suggest weighting them down with a plate, I just use the slice and press firmly. Turn over and cook for few more minutes until they're cooked to your liking. Prefer mine a bit pink Oh, am I not invited?:rotfl:

No idea about the pork.

fedupandskint

Hi, I love pork belly, and this way it always turns out nice...The thick end of the belly is best for roasting (it has the bone in)

Score the skin all over if it is not already done
Rub the skin with plenty of salt and pepper and push bits of thyme in the slits in the skin if you have some
If it is between 500-750g roast for 30mins at 220C then 175C for 30-45mins and check if the juices run clear, if so, it is done otherwise pop it back in.
If the crackling is not done remove it from the heat and whack the oven temp back up and put back in and check it until it looks done eg 15mins.
Nice with mash, plain cabbage and apple sauce. My favourite meal at the moment.

If this is a bit wine sozzled, River Cottage Meat book has this and another pork belly recipe in and they mght be on the River Cottage website under recipes.

Hope this is helpful.

ShelBell

Turns out the belly pork is boneless and stuffed, so I think roasting it is the only way to go!