Corned Diver Duck

This recipe will work with any duck or even goose for that matter, and it's without a doubt the best way to eat a diver duck. When late-season diver hunts happen here in northern Minnesota, this is what I do with a good amount of them. Diver duck is not a bad duck to eat, but when cooked wrong, it leaves your mouth with a bloody nose taste after you swallow it. Gross, and I will say you cannot just cook it any way you cook other duck. Learn how to prep and cook divers correctly, and you will have people eating diver ducks who think they are eating the most tender beef they have ever had.

You can use this for Reubens and Reuben soups or even a corned hash, or just eat this stuff plain or on a cracker. I've had it many ways, and it never disappoint.

Now lets make some corned diver duck. first clean and remove any shot, and wash thoroughly to remove any blood clots. Then soak the divers for 24 hours in a bowl of water. Get as much blood out of the meat as possible. This is what gives you that gamey off taste. Sometimes I even go 2 days and will drain and add new water after a day.

Now you're ready to corn your duck.

For roughly 3 pounds of meat, you will want to add your ducks into a zip-lock or non-reactive container. Add in 1/3 cup kosher salt, 1/4 cup brown sugar, 2 tablespoons pickling spice, 1.5 tsp coarse black pepper, 1/2 tsp garlic powder, 1 bay leaf, and 1/2 tsp instant cure #1, the pink salt. (Be sure not to add any more than this. 1 tsp is good for 5 pounds of meat.) This is what will give it flavor and a nice pink color. Now I usually dry brine and will add about a cup of water. Then I get as much air out of the bag and toss this in the fridge for 3-5 days, flipping the bag or giving it a small shake every other day.

Remove breasts from the bag, rinse under cold water, and toss into a pot. Fill the pot with water just above the breasts and add another 1/2 tablespoon of pickling spice. Bring the pot of water to a nice boil, then place a lid on it and let it simmer for 1.5 hours. After this, remove and enjoy some amazing corned duck. Refrigerate or vacuum seal and freeze for later use.

Hope you enjoy this recipe, thanks.

Ingredients:

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons pickling spice

1 1/2 tsp coarse black pepper

1/2 tsp garlic powder

1 bay leaf

1/2 tsp instant cure #1 (do not go any more than 1 tsp per 5 pounds of meat. I typically stay on the less is more side.)

here is a link for instant cure #! it can be hard to find. click button below.

find instant cure #1

Make this amazing wild duck Reuben click here

Also, watch the video on how it's made here.

corned duck video