Ducks rely on aquatic vegetation such as pondweed, seeds, insects, worms and small water snails for their nutrition. This provides them with a balanced diet that keeps them healthy and strong.
Homemade duck food is an ideal way to give your feathered friends nutritious treats they wouldn’t find in the wild. Read on for some of our top homemade recipes for ducks!
Homemade duck breasts make for a delicious and straightforward dinner dish that’s ideal for any special occasion. Not only that, but these versatile pieces of food can be served with almost anything – try serving them alongside Israeli couscous or steamed vegetables!
Before cooking the duck breasts, score their skins to render off fat for crispier edges. Use a sharp knife and make five to six even slashes across the skin without piercing into the meat itself; this helps create an even surface without piercing through it.
Once scored, place the breasts in a skillet over medium-high heat and sear for 1 minute on each side, skin side down. Remove from skillet and tent with foil to keep warm.
Duck legs are the most flavorful part of duck meat, but they require lengthy, low-temperature cooking to become tender. Therefore, duck and goose legs work best when prepared in a low-temperature stew or braised with an aromatic sauce.
You could also try using them in a classic confit recipe. Salted and seasoned at the start, these duck legs simmer slowly in fat until tender.
Once the legs are cooked, they’re then coated in a delicious glaze made of stock, herbs and spices to bring out their tender meat and delicious flavor. It’s an incredibly simple but delicious way to make a family favorite meal!
Duck wings make for a delicious appetizer or snack, and can be prepared in various ways such as shallow-frying, boiling in stock, and roasting to crisp the skins.
Many duck wing recipes call for precooking the meat in stock before serving, which helps make it tender. Plus, this broth provides essential vitamins and minerals.
Another way to cook duck wings is by braising them in a sauce. You can do this by simmering the wings in chicken or duck broth with herbs and bay leaves added, then cooking for several hours.
Duck gravy is an easy and classic dish to make. It’s great for using up any leftover drippings from your roast, or to add a touch of fat to meatloaf or mashed potatoes.
This homemade duck gravy recipe uses Epic, cage-free duck fat for an enhanced flavor. Plus, it’s healthier than traditional butter or canola oil since each tablespoon contains 6.3 grams of “good” monounsaturated fat.
To make duck gravy, heat drippings over medium heat on the stovetop and whisk in a roux made with flour and cold water. Simmer, adding more liquid until you achieve your desired consistency.
Duck eggs are a favorite among cooks and bakers due to their fatter, larger size compared to chicken eggs. As such, duck eggs make excellent frying, poaching, boiling or scrambling ingredients.
Nuts and seeds are an excellent source of protein and B vitamins. Furthermore, their firm white helps baked goods rise higher with a light, fluffy texture.
Like chicken eggs, duck eggs are safe to consume if purchased and stored correctly. They have a thin layer of biofilm which protects them from bacteria; however, this can easily be removed through regular washing.